Soup is nutritious for moms during pregnancy, after birth or for baby going to solid at six months. Soup can be taken as an appetizer to stimulate the appetite or as a main course if one is not feeling well.
Soup should be made attractive and delicious to appeal to our appetite. It should not be oily or insipid in taste. It should be served in an appropriate quantity, not too big a bowl.
Here are some recipes of nutritious soup:
BROTHS are thin soup made from clear stock. You may use chicken bones, fish bones or any other meat bones for the stock. You may add vegetables; grains; slices of fish or meat to have them as complete meals.
CREAM SOUPS have thin cream sauce added and are highly nutritious. You may use milk for the cream. We normally add vegetables, meat, fish or grains.
BISQUE are thick, rich soups made from shell fish, particularly shrimps, crabs, etc. Sometimes vegetables are used.
CHOWDERS are soups made from sea food. Vegetables and crackers are generally added to thicken the soup.
PUREES are soups made from boiling any food till soft and then straining it to form a pulp. You may add vegetables or potatoes. A puree should be as smooth as thick cream.
You may add cloves, pepper, basil leaf, sage, thyme, mint or rosemary as flavors.
To thicken soups you can add plain flour, browned flour, corn starch and arrowroot flour. You should add cold water and stir the mixture well before adding slowly to the hot boiling soup. Remember to keep stirring to prevent lumps occurring. Stop when the correct thickness is achieved.
You can use rice, barley, oatmeal, noodles, tapioca, sago and macaroni. Crush the macaroni to small pieces and cook till very soft and starchy.
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