We’re more than a little obsessed with soup right now.
So much so that we have a brand new soups cookbook, I Quit Sugar: The Soups Cookbook, on pre-sale now!
Put simply, soups are one of the easiest ways to pack in a tonne of vegetables without feeling… well, like you’re eating a tonne of vegetables. No wonder it’s our go-to meal when we’re sick.
With the right ingredients, soup can even satisfy the biggest appetites this winter. Try these “souper” boosters to add bulk to your meal and even make them healthier!
1. Seed topper.
Seeds don’t often get the love they deserve. Top your soups with sunflower seeds, pepitas, linseeds or sesame for a burst of nutrition, flavour and crunch.
Curried Cauliflower Soup with Super Seed Sprinkle
2. Greek yoghurt.
A swirl of Greek yoghurt in soup is never amiss. The satiating fats help keep you fuller for longer.
3. Haloumi “croutons”.
We’ve said it before, we’ll say it again – everything is better with haloumi. Cut the cheese into small cubes and fry to create a gluten-free (and totally moreish) crouton alternative.
4. Poached egg.
Life hack: you can actually poach an egg in soup instead of boring old water. Once the soup is boiling, carefully crack an egg into the pot, cover and cook until the whites are opaque.
5. Pangrattato.
Pangrattato is a fancy word for fancy breadcrumbs, and we can’t get enough of them. Grab some stale bread, whiz it up in the food processor with olive oil, lemon zest and herbs of your choosing. It’s the perfect decadent twist to your Nan’s soup recipe.
0 comments :
Post a Comment