TIP OF THE DAY: Make A Hearty Soup
 [1] Kidney bean, kale and squash soup (photo courtesy Bush’s Best).
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When the weather gets cold, soup becomes a comfort food. While there are soups for all seasons, “hearty” is the word for winter recipes. A hearty soup, which can serve as a main meal, is also budget-friendly. It’s a time-saver, too: You can make a pot large enough to freeze for additional meals. Here are some tips from Flavor & The Menu: While beef and chicken stocks are more hearty, more and more people seek vegetarian options. In addition to conventional vegetable stock, consider roasted or smoked vegetable stocks—much heartier in flavor. Cuisines all over the world have long used beans in soup. In addition to beans as a main ingredient, you can also purée them as a thickener (especially try chickpeas for this). Bean soups are adaptable to big, global flavors like curry, harissa or guajillo and other chiles. How can some of your favorite flavors be adapted to soup? Rice and beans with chorizo and cheeseburger soup are two examples, but how about eggplant parmesan? Decide what you want to create and look up how to do it. If you’re lactose-intolerant, kosher, or green (helping to save the planet by cutting back on animal products), take a tip from vegan cuisine and use nut milks for creaminess. Almond, cashew, coconut, hazelnut and macadamia milks, for example, add their own special flavors to chicken, fish and vegetable soups. Add a finishing touch with an easy garnish. Switching garnishes makes the soup different every time. Garnish options include: Get more punch by layering your garnishes. In addition to the apple chips, for example, add a dollop of plain yogurt and snipped fresh chives, dill or parsley. |
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