1. Nothing beats a cup (or bowl if you’re extra hungry)
of hot steaming soup on a cold winter or rainy day.
There’s something about the aroma, whether it’s a
simple vegetable broth or a hearty chunky chowder,
that comforts and reminds one of a home-cooked meal
from mom’s kitchen.
Throughout the world, countries have their own
versions of these dishes from French onion soup,
Hungary’s goulash, Japan’s sukiyaki to various versions
of consommés, noodle soups and bisques from Asia, the
Americas, Europe, Africa and Australia.
Usually served as a starter course after an appetiser,
soups can also serve as a main course if it has lots of
texture and substantial components, usually meat and
chunky vegetables, and served with bread. They range
in texture from light broths, usually with vegetables and
noodles, to thick almost stew-like dishes brimming with
various ingredients. Soups are also popular as a light
meal or snack especially when one is under the weather.
Vegetarian are spoilt for choice with the abundance of
ingredients that can be used to make soup–from deep green spinach, broccoli leaves and flowers to bright yellow-orange pumpkin, corn and peppers to purple beet root, cabbage and
eggplant. The colors in itself are indicative of the abundant phytonutrients present. Should you still want the texture and mouthfeel of meat, mushrooms, firm tofu and vegemeat
(texturised vegetable protein) may be used.
Soups together with salads are among the easiest dishes to prepare without the addition of meat. Recipes here use highlight fresh vegetables. Feel free to substitute vegetables with
what’s in season. Not only are you assured of a fresher product, but ingredients are cheaper too. Squashes, gourds can take the place of zucchini. Rapini, a vegetable similar to broccoli
widely used in Italy can be replaced with leafy greens such as kale. Vegan options do not contain any milk, cream or butter
Vegetarian goulash takes out the meat component and uses potato and a variety of vegetables made more flavorful with spices and red wine. It is served hot and chunky and is a great
meal in itself with complete protein from beans and carbohydrates from the starchy vegetables and gnocchi, a unique soft dumpling made from potatoes.
Herbs and spices can also be played around with to create different flavour profiles yielding a totally different dish.
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