ISLAMABAD: In the piercing chill of an Islamabad winter, few things soothe the body and soul like a steaming bowl of chicken-corn soup.
Away from the city’s sleek cafés and fine-dining restaurants, three humble soup stalls have quietly earned cult status for dishing out warmth, spice, and comfort for less than a dollar a cup.
Each stall has its own story, flavor, and faithful crowd. Together, they have become a kind of map of the capital’s street food soul, places where aroma, affordability and routine companionship blend into something deeply human.
Toba Hot and Sour Soup — G-9 Markaz
The first stop is Toba Hot and Sour Soup, nestled in the lively lanes of G-9 Markaz.
Here, the air is thick with the scent of vinegar and chili, and regulars know to show up early before the pots run dry.
“I come here daily to enjoy this soup. This is one of the most famous soups in Islamabad,” said Salman Shabir, ladling a spoonful of red-gold broth.
“The recipe is good, the spices are perfect— that’s why people come here from afar.”
Soup Point — I-9 Industrial Area
Across town in Islamabad’s I-9 Industrial Area, Soup Point has built its name on something heartier and homespun. Beneath a simple tin shade, families and workers huddle around steaming cups, chatting between sips.
“I had heard a lot about this soup spot, and today I finally came with my kids,” said Dr. Tayyab, a university professor. “It’s tasty and hygienic, we are really enjoying it.”
Behind the counter, Muhammad Idrees, one of the workers, stirred a bubbling kettle with pride.
“The special feature of Soup Point is that it is organic and home-made with all-natural ingredients. In our peak season, we sell one kettle every 10 to 15 minutes and each kettle contains approximately 100 bowls of soup.”
For long-time customers like Muneeb-ur-Rahman Kiani, the appeal is both taste and nostalgia.
“I have been having this soup for the last 12 years,” he said. “It is authentic and very beneficial in winter.”
ANZK Soup — Blue Area
In Islamabad’s commercial hub, the ANZK Soup stall in Blue Area carries a different kind of legacy: one of family tradition.
For two decades, ANZK’s soup has simmered quietly in home kitchens before finding its way to this busy stretch, where office-goers now stop by for a quick lunch and a taste of something that still feels homemade.
According to Jawad Ali, one of the owners:
“We prepare it at home. My aunt makes it, and we use good-quality ingredients. We have been selling it for the last 20 years and this year we moved it here from our home.”
