Most people look at soup as a main course meal meal or quick lunch item. I see them as offering more than just. They are fantastic for those who are trying to burn fat. I like to call them fat burning soups. Broth-based soups can keep your stomach full without being high in fat or calories.
Here are some ideas to keep the amount of fat down while flavoring it up so it’s still delicious:
- Use a small amount of cooking spray or oil if your recipe includes “pre-cooked vegetables like onions carrots, or celery. Adding a tablespoon of either wine, broth, or water if the vegetables start sticking to the pan. This will also prevent vegetables from burning.
- Pan fry the spices for about a minute on medium heat before adding them to your soup.
- Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.
- If recipe calls on browning meats do so in a separate pan. Get rid of the fat and pat the meat dry before putting it into the stock pot.
- Add miso (fermented soybean paste) adds a savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water.
- If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.
- When the recipe calls for a cup of cream, stir in a a few tablespoons of heavy cream to add a real cream flavor. If the soup starts boiling, use the real thing, but in small amounts, if you’re monitoring your saturated fat intake.
Have you got a few tips that can help enhance the yum yum in the tum tum? Please share your tip(s) in the comments section below.
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