Publisher's Synopsis
A warm bowl of soup can be as comforting as it is nutritious. Not only can a cup of soup serve as a starter in a multi-course meal, but it can be paired with a salad, making it a fast and nutritious meal by itself.
A warm bowl of soup can be as nutritious as it is comforting. Not only can a bowl of soup serve as a starter in a multi-course meal but also it can be paired with a salad, making it a fast and healthy meal by itself. Soups are a great way to use leftover meat, grains and vegetables. When blended, even the pickiest eater will not recognize all the healthy ingredients that can be added to soups. They are easy to make and can be prepared in advance and simmered for a long while. Alternatively, the ingredients can be put into a crock-pot in the morning and when you arrive home at the end of the day, the soup will be ready.
The recipes in this chapter demonstrate that soups can be a tasty way to add vegetables, lentils and grains to your diet. When making soups at home be sure to follow these suggestions:
Reduce the amount of salt and instead add black pepper, ginger, herbs and spices to boost the flavor.
For creamy soups, use skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soy milk instead of water, whole milk or cream. Pureed cooked potatoes or cooked rice can also help to thicken soups and give them a rich, creamy consistency.
Add frozen or leftover vegetables to increase fiber, vitamins and minerals in your soup. Spinach, broccoli, corn, celery, carrots and potatoes work well in most soups.
Add beans and whole grains for more fiber and protein. For example try potatoes, beans, lentils or lima beans
