Healthy Hints For Soup
Source of Recipe
More Lean & Luscious - Vol 2 - Hinman & Snyder
**When making soup with homemade stock, chill the soup before serving so that the fat can be easily skimmed off the top.
**If oil is called for, choose a polyunsaturated oil, such as safflower, sunflower, or soybean oil. Or use olive oil, which is monounsaturated and has been shown to lowed blood cholesterol.
**Avoid animal fats such as butter and lard. When a recipe calls for butter use margarine instead. The calories are the same, but butter is high in saturated fat and cholesterol.
**When a recipe calls for cooking the vegetables in oil, generally a few teaspoons are all that are needed. If more seems to be needed, add water instead.
**When adding meat to a soup, cook the meat on a rack first to allow the fat to drip off, and add it to the soup.
**For cream soups, use evaporated SKIM milk in place of the cream
**For added nutrition, any leftover cooked grain makes a nice addition to almost any soup.
**Cooked pasta makes another wholesome addition to soup.
**For extra protein and fiber, add cooked beans to your favorite soup.
**Tofu, cut into small cubes, is another way to add protein to your soup.
**Experiment with new combinations of spices. They will spark up your soup without adding calories.
**If you are watching your sodium intake, when a recipe calls for broth mix, use the low-sodium variety.
**For a buttery taste, add a small amount of imitation butter flavor.
**For cheese soups, choose the low-fat version of the cheese that is called for.
**When sprinkling soup with Parmesan cheese, use 1/3 or 1/4 of the amount called for. The strong flavor goes a long way.
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