Guest guest Posted June 9, 2003 Report Share Posted June 9, 2003 > 1.) Green peas are a great source of fiber These are excellent in soup. Soup is a great place to start if you are new to the kitchen! > 2.) Navy beans- a good source of fiber and protein Any bean is great in soup. If you buy dried beans, they must be cooked in non-salted water before adding to anything with salt or they will never be soft (this excludes split peas and lentils which Will soften with salt). You can also add some pureed beans to thicken the broth. Split pea soup is, actually, one of my favorites (though it has more calories than most soups w/clear broths). > 3.) Tofu??? This is good and can be added at the end or it will fall apart by the time the soup is ready. Firm or extra firm is best for soup. It's best attribute is that it absorbs flavor from the broth. > Would more nutrient dense vegetables such as romaine lettuce and > spinach be possible additions? Lettuce will not work but spinach will. Pretty much, if the vegetable can be served cooked it will work, if not it won't > What kind of spices should I use? I like (depends on the soup): garlic parsley cilantro thyme coriander oregano basil (and lots of other spices, too) > Any other suggestions/comments? How about gazpacho sp? (minus the bread) or minestrone for starters. They are full of flavor and nutrition! The gazpacho will only keep for a few days, though, since it's fresh and uncooked. Margar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Hi Suzanne, I keep hearing about how great a vegetable Kale is and I'd love to put it in the soup. Problem is: I can't find any! And I can't find any swiss chard or arugula either. Is it possible that they're not sold everywhere (I live in Quebec, Canada)? Would anyone happen to know of the translation into French? Good idea about ditching the potatoes; seems like they add needless calories in there. I think my mom includes them to make the soup denser, but then again; couldn't I just reduce the volume of water? Oh, and thanks about the tip about the gladware containers, that'll make things easier! Thanks a lot for the ideas, I'm already on much the same track. I still have to get used too most dark leafy vegetables though, but I'm getting there. :-) Hi Margar, Thanks a lot for the tip about soaking the beans separately. And I think pureeing the beans would be a great idea for thickening the soup… I don't know why I didn't think of that myself. ;-) " This is good and can be added at the end or it will fall apart by the time the soup is ready. " So once the entire soup is done I chop up some tofu and throw it in there? Or do you mean right before I eat the soup? Could this be `pureied' as well? " Pretty much, if the vegetable can be served cooked it will work, if not it won't " Great tip, that'll help a lot. What is gazpacho soup? Cheers and thanks guys! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 The tofu can be added to the hot soup during the last few minutes of cooking and can wait in the fridge for you to eat it. Yes, it can be pureed, but I have never done it in soup. Let me know how you like it if you try it. http://search.allrecipes.com/SearchResults.asp? lnkid=65 & site=allrecipes & allrecipes=allrecipes & q1=gazpacho & Search+Allr ecipes%21.x=14 & Search+Allrecipes%21.y=12 Allrecipes.com (above link) has some gazpacho recipes. It's a tomato soup served chilled, and it spanish (I think) in origin. French/English: kale - chou frise (might be frozen) arugula - arugula (you will find this fresh) I'm not sure about the swiss chard. It might be chard suisse. This, also, might be frozen. Au revoir (I'm sure you know that one ) A bientot (sort of means see you soon - it's kind of like " later! " ) Margar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Suzanne, No, unfortunately I haven't heard of anything similar around here. It's a great concept though. Margar, Thanks for the link; that's a great website. And thanks very much for the translations: I've seen chou frisse before not knowing what it was! I'll definitely get some now! Oh, and I do speak French, I just wasn't upto speed with the French terminology. Most of the stuff I read online is in English. Starting with these ingredients: water, tomatoes, carrots, celery, onions, leeks, garlic, parsnips, spinach, kale, brussel sprouts (??), tofu (I'll just add this at the end as a source of protein), green peas, beans mushed in—where should I start? My main question is what ratio of water to vegetables I should use. Do I start off with only a little water and do it by feel or is 1:1 a safe guess? I think a good idea would be too start with the vegetable I like most (tomatoes, celery, onion, carrot) and gradually incorporate the denser green vegetables as my tastes adjust. Does that sound like a good idea? I'll make sure to let you know once I start experimenting! Cheers, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 , Where would I go about buying marrow bones and such? I've never encountered such things previously. Is it expensive? Thanks, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 go to a butcher (hopefully one who specializes in pasture-fed meats). it should be pretty cheap, or even free. On Wed, 11 Jun 2003, paultheo2000 wrote: > , > > Where would I go about buying marrow bones and such? I've never > encountered such things previously. Is it expensive? > > Thanks, > > - > > > > > > Quote Link to comment Share on other sites More sharing options...
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