Exploring the Soul Mate of Soup.

Soup is great for lunch or dinner. Sometimes you may feel that soup is not enough or you need something a little more solid in your life. It is a no brainer, sandwiches are the answer – they are after all soups soul mate.

soup mates

Soup is fantastic by itself, but pair that bad boy with a sandwich and BAM you have one wicked meal. There are never ending flavours of soups and endless possibilities of sandwiches. Your lunch or dinner will never be boring again when you team the two classics up.

@saltpepperxyz has never been so right.

Take a look at Food Networks Top 10 Soup and Sandwich Combos

1. Easy Vegetable Minestrone Soup + Alfredo Florentine Chicken Panini

2. Roast Chicken Noodle Soup + CC’s Montreal Smoked Meat Sandwich

3. Michael Smith’s French Onion Soup + Roast Beef and Cheddar Sandwich

4. Curried Lentil Soup with Havarti + Chickpea Sandwich

5. Potato and Wild Mushroom Soup + Avocado BLT

6. Creamy Tomato Soup + Grilled Cheese Bites

7. New England-Style Clam Chowder + Cheddar Cheese Biscuits with Maple Mustard Butter

8. Mom’s Cream of Broccoli Soup + Grilled Ham and Cheese Sandwich

9. Tex-Mex Soup with Tortillas + Anna’s Quesadillas

10. Winter Vegetable Bean Soup + Grilled Panini Sandwiches with Roasted Vegetables

Also check out these terrific soup + sand combos:

 

 

The Classic Pairing. Tomato Soup + Grilled Cheese

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This infographic truly captures the essence of the true purpose of tomato soup – to accompany grilled cheese. Till death due them part.

This gif is so satisfying, it’s beyond belief. Now imagine dunking that grilled cheese in tomato soup! Nothing will every be so perfect. Take it from @WaschBehr and @m_as_in_mya

happiness-is-grilled-cheese-tomato-soup-demotivational-posters-1357599507.jpg

Some people have even taken their soup and sandwiches to the next level, putting their sandwich (or bread) into soup, like this Spanish classic, Castilian Garlic Soup via Williams Sonoma Taste. 

Castilian Garlic Soup

Ingredients: 

1 cup (8 fl. oz./250 ml) olive oil

Six thin slices day-old rustic white bread (about 6 oz./170 g)

6 garlic cloves, thinly sliced

1 Tbs. finely chopped yellow onion

1 heaping tsp. pimentón (Spanish smoked pepper)

6 cups (48 fl. oz./1.5 l) boiling water

1 sprig fresh flat-leaf parsley, leaves minced

6 eggs

Fine sea salt

Directions: 

  1. Preheat an oven to 375°F (190°C).
  2. 1. In a fry pan over medium-high heat, warm the olive oil. Working in batches as necessary, add the bread slices in a single layer and fry, turning once, until golden brown. Using tongs, transfer to a flameproof, ovenproof casserole dish, arranging them in a single layer.
  3. Pour off most of the oil from the fry pan and return it to medium heat. Add the garlic and onion and sauté until lightly browned, 7 to 8 minutes. Remove from the heat, add the pimentón and stir once or twice. Pour the contents of the pan over the bread.
  4. Place the casserole dish over low heat and add the boiling water and parsley. Increase the heat to medium and return to a boil, stirring once or twice, then simmer for 5 minutes.
  5. Crack the eggs into the soup, sprinkling a little salt on each one. Transfer the dish to the oven and bake until the eggs are just cooked, 10 to 15 minutes. Serve piping hot.

It is without a doubt that Sandwiches are Soups soul mate…

 

 

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Summer: sweat, sun, soup

Summer is fast approaching and the heat will be increasing. Soon you will be overheating and trying to figure out a way to cool down. And although lemonade is refreshing it is not for everyone. I got two words for you – cold soup.

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Summer’s Coolest Meal  via Charles Pierce

“A steaming bowl of soup can be a big turn-off when the temperature starts to climb, but chilled soups are a different story altogether. Cool, refreshing, colourful, and loaded with seasonal fruits and veggies, they’re a perfect way to beat the heat.”

Charles Pierce provides a fantastic cold soup recipe that will be sure to cool you down. I know one thing for sure this soup makes me extremely excited for Summer!

cantaloupe-soup-mint-400x400

Cantaloupe Soup with Mint-

Ingredients:

  • 1 large cantaloupe (about 3 lb.)
  • 1/4 cup honey
  • 1/2 cup orange juice
  • 1 1/2 tablespoons finely chopped fresh mint, plus small sprigs for garnish, optional

Preparation:

1. Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

2. Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

3. Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.

confused krab

 

-This is one thing you won’t have to worry about when you create cold soups this Summer because your soup is meant to be cold. 🙂

 

 

Who wouldn’t want to eat cold soup on a hot Summer day? I mean just look at @food24 chilled beetroot & herb soup with goat cheese! Look really refreshing.

Feeling a little more sweet than savoury? Chilled soup can come in both forms. Look at @doodleplix lovely tweet of chilled strawberry lime soup, how one not want to eat that?

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-Now the market for chilled soup isn’t as huge as canned or hot soup but since 2011 it is growing fast. This is one bandwagon I am willing to jump on.

So jump on that bandwagon! Here are some blogs with fantastic Cold Soup Recipes:

 

Slowly Turn Your Taste Buds On ;)

Individuals have extremely busy lives and we are often crammed for time. The lack busy lifestyle and lack of time lead us to arriving at home from a long day at work or school absolutely starving and in no mood to prepare a meal. Slow cookers are the answer and what better way to use your crock pot by making soup!

Independent has lovely article, written by on why slow cooker are so great, cleverly titled, Love me tender: Are slow cookers worth the effort? And oh man, I kid you not slow cookers are a man’s best friend.

“It’s not surprising then that in these hard times slow cooker sales are booming and that an ever-increasing army of devotees are returning to the time and money saving device with a newfound enthusiasm. For these penny-pinching and time-conscious cooks, all that remains to do each evening is to soak up the aromas as they chop some vegetables or slice a loaf of crusty bread before sitting down to a delicious and hassle-free diner.

First introduced in the 1970s, by Rival, which named it the Crock-Pot, the slow cooker soon became the must have gadget for the proud suburban housewife. Designed for moist-heat cooking, the slow cooker produces steam which condenses on the lid, then returns to the pot, making it particularly ideal for stews, soups and casseroles.

Now, though, they have shed their retro image and come back into vogue as cash-strapped consumers adopt the ethos of slow, low-energy and low-cost living – slow cookers only use the same amount of electricity as a light bulb and are perfect for transforming cheaper cuts of meat, such as chicken thighs, shoulders of lamb and belly of pork, into tender and tasty dishes.”

-Independent

After 47 the Crock Pot hasn’t changed much, the 1970’s version on the left and today’s version on the right. And why change something that is so perfect?

 

Don’t let this fancy soup name, posole, deter you, this is a slow cooker recipe and requires little preparation and scrumptious results! Take a load of and try this delicious recipe.

-Oh my, who doesn’t love soup and pasta, but no one likes preparing either one, that is where this slow cooker tortellini soup comes in handy. Revitalise your tastebuds with this recipe via @Living_Lou

Tips for Using a Slow Cooker via BBC goodfood, written by Caroline Hire. For more tips check out the article.

1. Save time & effort

“One of the main attractions for many is the ease of a slow-cooker so when you’re looking for recipes, avoid those that suggest a lot of pre-preparation. For many dishes, particularly soups and stews, you really can just throw all the ingredients in. It can be nice to cook the onions beforehand as the flavour is different to when you put them in raw but experiment both ways as you may find you prefer one. It can also be good to brown meat to give it some colour but again this is not essential.”

2. Get ahead

“If you’re short on time in the morning, prepare everything you need for your slow-cooked meal the night before, put it into the slow-cooker dish, cover and store in the fridge overnight. Ideally, the dish should be as close to room temperature as possible, so get it out of the fridge when you wake up and leave it for 20 minutes before turning the cooker on. If you need to heat your dish beforehand, then put the ingredients in a different container and transfer them in the morning.”

3. Save money

“Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavour that permeates the whole dish. Bulk up with vegetables instead.”

4. Trim the fat

“You don’t need to add oil to a slow cooker, the contents won’t catch as long as there’s enough moisture in there. You don’t need a lot of fat on your meat either. Normally when you fry meat, a lot of the fat drains away, this won’t happen in a slow cooker so trim it off, otherwise you might find you have pools of oil in your stew. This will give you a healthier result and it’ll still be tasty.”

5. Thickening

“Just as the the liquid doesn’t reduce it also doesn’t thicken. You can roll meat in a small amount of seasoned flour before adding it to the slow cooker or use a little cornflour at the end. If you want to do the latter, take a teaspoon or two of cornflour, mix it to a paste with a little cold water. Stir into your simmering slow cooker contents, then replace the lid.”

6. Slow is good

“Ginny has been working with slow-cookers for over a decade, her advice is to use the ‘Low’ setting as much as you can, finding most dishes really benefit from a slow, gentle heat to really bring out the flavours. This also means you won’t need to worry if you’re heading out for the day, it’ll take care of itself. “I think of it as my cook fairy making my dinner while I’m out,” says Ginny.”

7. Leave it alone

“Slow cookers are designed to do their own thing so you don’t need to keep checking the contents. Everytime, you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time.”

 

  • Don’t let the term ‘slow cooker’ deceive you, yes it takes hours to cook but those are hours that individuals can be at work, school, or out partying. That is what makes the slow cookers one of the greatest kitchen accessories and a deadly addition to a soup lovers arsenal.

 

Here are some fantastic blogs with scrumptious slow cooker soup recipes, which will be sure to turn on anyone’s taste buds 😉

 

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Go forward my friends and don’t be afraid to cook insane quantities of soup in your crock pot. Soup is great as a left over.

Dieting as Easy as Soup

Summer is fast approaching and along with that is societies conception that you need a rocking body to show off. One problem you only have a couple months, finals are fast approaching, and you may have been plagued with past 6 months of unhealthy university eating. Fear not there is a diet – a soup diet – that isn’t hard to follow like other diets and tastes great.

Ice soup. 😂😩 . @doyoueven 👈🏼 NEW RELEASE

A post shared by The Official Gym Memes Page (@gymmemesofficial) on

 

-Although this is hilarious and relatable, it doesn’t have to be true! Soup is the answer to loosing weight and it is delicious.

There has been a recent diet fad – The Cabbage Soup Diet. Dr. Axe Food is Medicine gives great information on what the Cabbage Soup Diet is and whether it is for weight loss or toxin removal.

So here’s the diet via Dr. Josh Axe

What Is the Cabbage Soup Diet?

The low-fat, high-fiber diet consists of a fat-free cabbage soup that is eaten one to three times a day. On each day, there are other assigned foods that are allowed.

Day 1:

Eat only cabbage soup and fruit all day, except bananas, which are put on the chopping block on this diet.

Day 2:

Eat only the soup and vegetables all day, especially root vegetables. Avoid corn, beans and fruit. As an indulgence, you can end the day with a baked potato and butter.

Day 3:

Eat cabbage soup, fruits and green vegetables all day. Do not eat any starchy veggies, like potatoes.

Day 4:

Eat cabbage soup, bananas and skim milk. This day is supposed to decrease the desire for sweets.

Day 5:

Eat cabbage soup (at least twice) with grass-fed beef (or baked chicken without the skin) and nutritious tomatoes. Drink six to eight glasses of water.

Day 6:

Eat cabbage soup (at least once) with beef and vegetables.

Day 7:

Eat cabbage soup (at least once) with brown rice — not white rice — unsweetened fruit juices and vegetables.

How does the Cabbage Soup Diet Work?

On the cabbage soup diet, you likely eat 1,000 calories a day. This is half of the recommend 2,000 calories a day, so you are going to lose weight. Because the diet consists of low-fat and high-fiber foods, you are going to lose plenty of water weight.

This diet also works as a liver cleanse because it rids the body of toxins that are built-up in the liver.

Find out more via The Cabbage Soup Diet

“HOW I LOSE 10 POUNDS IN 7 DAYS WITH THIS CABBAGE SOUP DIET AKA MILITARY DIET!”

Monique from Divas Can Cook provides this lovely video on how to make the cabbage soup. You can even check out her 7-day journey via her blog post.

Here are some personal accounts of the effects of the diet.

Cabbage is the secret to this wonderful soup! Look at this infographic explaining the benefits of the soup.

Soup is a great way to eat healthy, lose or maintain weight, and not to mention it is easy to make. You will be prepared for this summer especially if you follow this cabbage soup diet.

Stress Be Gone, a Creamy Liquid Repellent

Often individual’s lives are extremely stressful and one becomes overwhelmed with the stress of work, friends, and just life in general. Sometimes these individuals turn to food to destress. One problem, what is the greatest de-stressing food – why soup of course, creamy, comforting chowder.

Comfort Food: “Comfort food is food that provides a nostalgic or sentimental value to someone,[1] and may be characterised by its high caloric nature, high carbohydrate level, or simple preparation.[2] The nostalgia may be specific to an individual, or it may apply to a specific culture.[3]As defined on Wikipedia. 

@marlboros knows that stress these days is too real.

This speaks to anyone that has every experinced stress in the slightest way @wtfivxn

Arguable comfort food is not the healthiest thing for individuals, but when you are stressed out it is a free pass. So throw away that diet (for a meal) when you become stressed and grab a piping hot bowl of creamy chowder. You will feel better, trust me.

Here are some twitter accounts doing comfort soup the right way:

 

Find some fantastic comfort soups here:

My ultimate creamy chowder is Clam Chowder, especially when it served in a bread bowl. Something about the soup just melts my stress away. Just a pinch recipes has great Clam Chowder recipe by Betty Graves that will be sure to relieve your stress.

Ingridents:

  • bread round loaves of rye or sour dough. (i use small individual loaves for each person)
  • 1/4 salad oil
  • 1 tsp garlic minced
  • 4strips of bacon fried (and chopped)
  • 1 celery, diced
  • 1 carrots, diced
  • 1 onions, diced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt and pepper to taste
  • 1 can(s)chicken broth
  • 3 can(s)clam juice
  • 1 half and half
  • 3 large potatoes, peeled and diced
  • 2 clams, drained and chopped
  • roux: (1/4 pound butter and 1 cup flour)
  • cheese, shredded on top of soup when served (i use cheddar)

Instructions:

  1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
  2. Slice off the top 1″-2″ of the bread. Cut around the inside of the bread to create a 1″ border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
    3. If desired, sprinkle bits of green onion on top.
    Screen Shot 2017-03-19 at 6.34.09 PM

    Creamy Soup has got to be the #1 repelant of stress.

Slurp the stress away with a creamy chowder and refocus your energy to accomplish your goals. So the real question is what is your ultimate comfort soup?

 

Broke & Full of Soup a Way of Life for University Students

It’s no mystery that students in University are broke, really broke. With student loans piling up and the stress of homework, it is no wonder students turn to fast, cheap, and easy food to survive – this often comes in the forms of $1.99 Burger from Burger King, causing the dreaded weight gain. Let’s face it eating healthy can be expensive when students don’t know what they are doing, fear not soup is here. It is cheap, delicious, and healthy.

-This is the true meaning of university, at least we have soup to fill our sorrows.

– The accuracy of this image is painful, especially weight gain and lack of money.

Fear not there is a solution! A Souplution. It is yummy, healthy, and won’t put a huge dent in the wallet of a Uni student.

If students are sick of canned soup, there are fantastic, cheap recipes he or she can create for CHEAP! All You has 5 Cheap and Easy Soup Recipes Under $1.

I repeat for under $1 one can fill their stomach! You have to check these soups out here: 5 Savoury Soup Recipes. 

Soup is cheap I mean look at these prices at Walmart. Ranging from $1.68 up to $2 can, or if one buys in bulk 82 cents a can! Now that is a bargain, not to mention tons of choices. Screen Shot 2017-03-18 at 9.19.15 PM.png

The image below may not be a perfect picture of health but when soup is done right it can be extremely healthy! The article below explains why soup is healthy when prepared properly.

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Soup is really healthy, just what students want! According to CYNTHIA MYERS at Livestrong “Soup is a quick, hot meal that offers plenty of health benefits. You can throw a variety of ingredients into a slow cooker in the morning before you leave for work or school and return home to a delicious meal in the evening. The healthiest soups include fresh, low-fat ingredients and a minimum of salt and extra fat. You can use up leftovers in a soup pot and create new variations of favorite recipes since soup lends itself to experimentation.”

Cynthia also mentions that soup gives an individual their daily serving of vegetables, nutrients, soup is also low in fat and keeps one full. Check out a more detailed version of the article here: Livestrong.

Student Recipes provides great soups for students! Students can get their inner chef on and impress their parents when they tell them, “I am having Chilli Carrot and Lentil Soup.” 

Chilli Carrot and Lentil Soup via Quick and Easy Soup Recipes for Students! 

Ingredients:

  • One potato
  • red lentils
  • stock cubes
  • carrots
  • chilli powder
  • salt and pepper
  • 1 clv garlic
  • cabbage
  • broccoli

Instructions:

  1. Cut the potatoes into cubes and fry in a saucepan
  2. after a few minutes and boiling water to the pan and crumble in stock cubes
  3. add lentils chilli powder
  4. grate carrots ( yes it saves so much time cooking !!) and add to the pan
  5. chop the garlic clove
  6. add the cut cabbage and broccoli
  7. leave to boil for a further 15 minutes and blitz!

Be sure to check out more of their sweet and easy soup recipes at Student’s Recipes. 

Here is a list of many blogs/websites that provide cheap and easy soup recipes that won’t harm a university student’s already low budget:

Now that students can concur the ever stressful task that is fueling their bodies while trying to maintain and acceptable GPA. Screen Shot 2017-03-13 at 1.24.16 PM.png

Smart students know that this graph is true because soup is cheap and filling.

Now Soup may actually help a student budget their money better, as soup is cheap to buy canned and fairly inexpensive to make from scratch, but sorry to say it can’t pay off your student loans. Students will still be broke but at least he or she will be full.

The Secret to Spain’s Happiness – Gazpacho

Spain is notoriously known for siestas and fiestas, all in which contribute to the perceived happy culture of the Spanish people. But there is a less known secret about Spaniards happiness – Gazpacho. A cold and refreshing soup that Spaniards sip on to escape the hot rays of sun; this is the key to happiness – a cold bowl of Gazpacho on a hot day.

@Food&Tapas really nailed that meaning of Gazpacho in this tweet.

gaz

-So true, because there is a difference between cold soup and gazpacho you know! Via quick meme. To get a little more insight on the history of gazpacho! Because soup is more than just a scrumptious liquid, it has a complete history. Courtesy of Amanda M. Darling via her youtube Culinary History with Caroline

Here is the breakdown of Gazpacho:

 

How does one make Gazpacho though? Dana Wilde via OC Mom Blog elegantly explains the liquid happiness as follows:

A Taste of Spain… Andalusian Gazpacho

How could you not love a tomato-based soup with chunky pieces of cucumber and pepper? It was so refreshing and cool and at the height of summer helped conquer the heat of the city. It wasn’t until I visited Spain with my friend and roommate Katie that I first tried Andalusian Gazpacho. It was a completely different Gazpacho than what I had ever had before and I fell in love with it.

What was different? It was the slightly grainy, yet creamy texture, the tang of sherry vinegar and the not strong but still present garlic. It was zesty and refreshing and addicting and so much better than what I was used to.

After doing a little research, what I came to discover was the texture I loved so much in the Andalusian Gazpacho I had in Spain came from olive oil and… bread!

It’s not a quick and easy recipe. Not that it’s complicated really. It just takes some chopping, some blending, and some straining. It’s well worth it though.

Makes approximately 8 cups

Ingredients:

4 slices of Italian country loaf (best if a day or two old, so it’s dried out a bit)

3 pounds of ripe tomatoes (roma or vine ripened)

2 cucumbers

1 red pepper

1 green pepper

1/4 medium red onion

3 cloves of garlic

¼ tsp of cumin seeds

sea salt or kosher salt

½ cup of Spanish extra virgin olive oil

3 Tbsp of aged sherry vinegar

Chives for garnish

Instrucdtions:

  • Remove crust from the slices of bread. Crumble the bread into a bowl. Slice tomatoes in half or quarter and collect seeds with juice in the bowl with the bread. Add a tablespoon of sherry vinegar. Mulch it all together with your hands and let rest while you dice your vegetables, starting with the tomatoes.
  • Peel and dice cucumbers, leaving seeds in.
  • Remove core and seeds of both red and green pepper and dice.
  • Peel the red onion and dice ¼ of it saving remaining for another use.
  • Place all vegetables into a large bowl and toss together with about 3/4 teaspoon of salt and let rest while juices form about 15 minutes.
  • Toast cumin seeds on medium low heat until fragrant
  • Peel garlic and smash removing the bitter green center.
  • Place garlic, toasted cumin seeds, and ½ teaspoon of salt in mortar and pestle and smash into a paste.
  • Place the tomato and vinegar soaked bread into a food processor and add the garlic paste. Pureé until smooth.
  • Add one third of the vegetables and 1/3 of the extra virgin olive oil into the food processor with the bread garlic mixture still in the bowl and purée until smooth.
  • Place a strainer over an eight cup measuring cup and strain the mixture using the back of a wooden spoon to press the mixture through the strainer. Discard solids. Process the remaining vegetables and extra virgin olive oil in two batches and strain.
  • Once all three batches are processed and strained, pass through a fine sieve the second time, using the back of a wooden spoon to press through and once again discard the solids. While you can use a fine sieve the first time and strain only once, I think it’s easier to use a regular strainer first to get the larger chunks and then remove what’s left with the finer sieve.
  • Stir in the remaining 2 tablespoons of aged sherry vinegar and chill for at least 3 hours before serving. Garnish with a drizzle of the Spanish extra virgin olive oil and chopped chives.

For more details about Dana’s recipe go check out her post on OC Mom Blog. 

Also, how can one not be happy when they are eating something that looks this beautiful, pretty hard for someone not to feel joy! Look at these pretty gazpacho’s – works of art I say.

The key to happiness (well at least in Spain) is Gazpacho. So if you want to feel fresh, alive, and of course happy make yourself some gazpacho.