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Inspiration for homemade soup

Inspiration for homemade soup

Now that the cooler weather is upon us, it’s time to cook up big batches of comfort food, like homemade soup. Simple and practical, the options are endless and oh-so-simple. Just go through your fridge or pantry and grab whatever strikes your fancy: lentils, rice, pasta, coconut milk, fresh or frozen veggies, chicken . . . pretty much anything goes!

Soup for everyone!

There are an infinite number of soup recipes out there, which means you have plenty of ideas to draw inspiration from. Here are three varieties that are sure to please the whole table!

Soups

Comfort soup

Remember feeling under the weather and having your mom cook up a comforting batch of chicken noodle soup? That’s one childhood memory that’s hard to beat. When it comes to soup that feeds the soul, homemade vegetable or chicken broth is a must! Building from there, simply add a few filling ingredients. Think barley, rice, red or white kidney beans, sausage, quinoa, tofu, or mini veal meatballs.

Exotic soup

Feel like something a little different? All you need are a few ingredients to lend an exotic flair to your soup. For example, try adding coconut milk, cilantro, lime, lemongrass, curry, or ginger for a taste that’s out of this world! Like it spicy? Add a dash of hot peppers, chili, or chipotle!

Vegetarian soup

For a delicious vegetarian option, opt for legumes, barley, pasta, rice, or tofu. Not sure where to start? Get inspired by international classics. For example, whip up an Asian-inspired soup with Udon noodles, fried tofu and shiitake mushrooms. Or make it Mexican by adding peppers, corn chips, avocado, and fresh cilantro.

Three easy and original soup
recipes by Geneviève O’Gleman

Here are three main dish soup recipes, perfect for satisfying everyone’s hunger. Enjoy them for lunch or for supper with friends!

comfort soup

Updated cream of chicken soup: more veggies, less fat, with crispy pancetta chips as garnish

exotic soup

Moqueca, or Brazilian fish soup: cod with coconut milk, rice, red peppers, and lime

vegetarian soup

Veggie soup: lentils, squash, spinach, and smoked paprika

Tips and tricks for succulent soup

4 nutritional guidelines for a successful main dish soup 


  • • Protein: 15 to 20 g (chicken, fish, shrimp, soft or firm tofu, beef, legumes)

  • • Vegetables: 1/2 cup of vegetables, which translates as 1 portion per meal

  • • Fibre: legumes are rich in fibre and protein (black, red, and white kidney beans, lentils, chickpeas, split peas, lupines)

  • • Salt: as little as possible! Opt for a homemade or store-bought broth (reduced sodium or sodium-free)

Homemade broth 101


  • • Vegetable broth: freeze your vegetable trimmings in a large plastic bag (think carrot tops, celery leaves, onion peels, mushroom stems, etc.).

  • • Chicken broth: use a whole chicken carcass, or cook a chicken in a large pot filled with water, vegetables, and seasoning.

  • • Colours and flavours: roast your chicken or vegetables in a casserole before adding the water.

  • • Cooking: cover with cold water and let simmer over low heat, stirring occasionally, until broth is clear and bursting with flavour.

  • • Store: five days in the fridge, or several months in the freezer. Try freezing your broth in ice cube trays.

A little something extra


  • • Garnishes: for an extra-gourmet soup, top with flavourful garnishes right before serving; garlic croutons, pancetta chips, aromatic oils, toasted pumpkin seeds, slivered almonds, and toasted chickpeas are all great options.

  • • Pesto: make your soup really pop by topping it with a spoonful of pesto (nut, basil, or sundried tomato).

  • •Soup bar: lay out a selection of ingredients and garnishes, ladle broth into your guests’ bowls and let them pick and choose what they want to put in their soup!

soups