Most of us living in Thailand have some interests or concerns over health and fitness issues, so Inspire will each week share some of the most relevant articles for you
With a few basics in your pantry, refrigerator and freezer, you can make a healthy, delicious soup in no time.
When the cooler weather rolls around, my thoughts automatically turn to soup. These one-dish wonders are warm and filling, and it doesn’t take much to round out the meal – a simple green salad will usually do it.And, soups store really well – to me, most soups taste even better the day after they’re made.
There’s no question that the best soups are made from scratch – I’m the first to admit that great chicken soup starts with a whole chicken, not a can or box of broth – but when you’re pressed for time, you can put together a quick, great tasting soup as long as the kitchen is well-stocked.
You’ll want to start with a liquid, and your best bets are boxed or canned broths which come in a variety of flavors (beef, chicken, vegetable, mushroom, seafood). In general, these will provide your soup with a fresher flavor than if you use bouillon cubes (which also tend to be very salty). There are also some good paste-style concentrated soup bases in a variety of flavors. I’ve found pureed vegetable bases made from butternut squash or broccoli. Canned tomatoes in their liquid also make a good starter, too, after you treat them to a spin in the blender.
Canned beans make a great soup base, too. Start with the beans and the tasty liquid they’re packed in, and then add more liquid to get a soupy consistency. Black beans pair well with tomato puree, while white beans are great with chicken or vegetable broth.