Creamy Soup Made Healthy
"One trick I learnt was to put vegetables through the juicer and use the juice to make soup with, rather than water. The soup has a creamy texture without the use of cream.
I got the tip from an Oprah show years ago. She had a chef who had a restaurant in New York. Either he or someone in his family had a VERY serious scare with cholesterol and he completly changed the way he cooked. One example he gave was to remove corn from the cob and put the raw kernels through the juicer and then cook in that juice. And you get a really creamy corn soup without cream.
Another thing I do, and this is my own tip ... is when you make a salad and use vegetables like tomato and cucumber. Slice them and remove the soggy centres and put them in a container in the freezer. (The outer part of the tomato and cucumber will not add liquid to your salad) Then, when you make chicken soup, use the contents of the container instead of water. It gives the soup a nice rich flavour."
Thank you Nicke for the great tips :)
Some additional tips Nicke shared with me:
ReplyDelete"If you know people who have young babies... boiling or steaming vegetables and/or meat in vegetable juice rather than water, then blending the cooked veg/meat in that juice means extra nutrition. Of course, quantities can be frozen in meal portions.
Also, don't waste the veg pulp from the juicer, especially if you are using organic vegetables. If you don't have a worm farm as I do) you can add some of the pulp to the juice when cooking, and also to minced meat to make burger patties that can be frozen. It all means added nutrition.