Want to serve your grilled proteins with some kind of sauce, but don’t have the time or the direction? An honored shortcut is to use a can or carton of soup.
A packaged soup can quickly be turned into a tasty sauce, and add color and richness to dishes. By mixing the soup concentrate with herbs or spices, you can have your sauce in minutes.
Cream soups have long been used by busy housewives: Has anyone not had a sauce made from Campbell’s Cream Of Mushroom Soup? Don’t overlook Cream of Asparagus and Cream of Celery.
Non-cream vegetable soups (less fat and calories) are a particular favorite of ours. We often use the Pacific brand, an organic line with nice soup options: Butternut Squash, Cashew Carrot Ginger, Chipotle Sweet Potato, Curried Red Lentil (the soup is actually yellow), French Onion, Poblano Pepper & Corn, Roasted Red Pepper & Tomato, Rosemary Potato and Thai Sweet Potato, for starters.
These two categories of soup, undiluted or diluted to the consistency you like, can be quickly heated in the microwave and placed on a plate, with the protein on top.
You can also use broth—beef, chicken, mushroom, vegetable—but you need to use a bowl instead of a plate.
Soup topped with a fish fillet and garnished with sliced green onions and lots of fresh herbs. Photo courtesy VitalChoice.com.