Time for hearty warm­ing soups

Havelock North Village Press - - News -

“Be­tween soup and love the first is bet­ter,” goes an old Span­ish say­ing.

And what’s not to love about soups? Th­ese easy-to-eat treats are among the most ap­petis­ing and ver­sa­tile of dishes. They can be light in­tro­duc­tions to din­ner for fam­ily or friends, hearty lunches with a sand­wich or a roll or a quick snack af­ter school. They are favourites the world over. With veg­eta­bles, meats, herbs, stocks, lentils, beans and/or grains, soups are nour­ish­ing and com­fort­ing on cold win­ter days.

Want a thick and creamy soup with­out the cream or a flour and wa­ter paste? Try th­ese healthy thick­en­ing sub­sti­tutes.

Drain and rinse a can of beans— kid­ney, can­nellini or but­ter— then pure´e. Stir into soup and en­joy the added pro­tein.

Tip a cup or so of soup into a blen­der and pure´e, un­til smooth. Re­turn it to the saucepan and heat through.

Pure´e tofu un­til smooth and add to your sim­mer­ing soup just be­fore serv­ing.

Grains such as quinoa, bar­ley or corn­meal will ab­sorb liq­uid and swell to thicken soup.

Mashed pota­toes, pump­kin or ku­mara are also favourite soup thick­en­ers. Dress up soups with gar­nishes: Pe­tite slices of toasted French bread or crou­tons. Taco chips. Adol­lop of salsa or pesto. Crum­bled crisp-cooked ba­con Diced smoked chorizo. Sprigs of fresh herbs or chopped fresh herbs.

Aswirl of sour cream, cream or yo­ghurt. Adriz­zle of av­o­cado oil. Diced or juli­enned red or green cap­sicums.

Finely grated cheese such as parme­san.

Quick roasted cap­sicum soup

co­rian­der.— Serves 6

Chicken and ginger soup

CREAMY: Hot, healthy and glo­ri­ously gar­nished . . . soup makes win­ter al­most worth waiting for.

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