Soup is warm, comforting, and filling. It is also a wonderful way to get your fill of veggies, and broths can be used as a delicious substitute for oils and poaching liquids. Broths also help keep food moist and showcase the taste of herbs and spices in a delicately delicious way.
Here are a few tips to make the most out of these often overlooked flavor-filled agents:
Broth
Freeze broths in an ice cube tray for convenience. Measure each cube to be “1 serving” to make for quick use later. Frozen stock should keep in the freezer for up to about 3 months.
Use cold water for making a soup—especially the broth. This allows the nutrients from the chicken of beef, and bones, to absorb into the soup rather than be sealed into the meat or bones.
Seasonings
To flavor the soup during cooking, use dried herbs. They can stand up to the moisture, and in fact will rehydrate to infuse the soup with flavor.
It’s best not to use fresh herbs while cooking because the delicate plants will simply wilt. When using fresh herbs, it’s best to add them in at the very end of cooking. Or even forgo the pot and add a sprinkle of the fresh herb to each individual bowl after it’s been scooped.
Ingredients
For vegetables, use fresh or frozen for best results— as they cook, the flavors will develop together.
Use seasonal produce available in your local area. The health benefits will be most beneficial and the flavor will be unmatched!
Storage
Soup freezes well, but when you’re ready to reheat it, first thaw it out to room temperature and then reheat it. This preserves the flavor.
Divide the leftovers into separate, single serving containers so it’s easier to grab-n-go later; and easier to avoid over serving yourself.
Extra Fat Flush Tip
Have a cup of soup before going to a party or special occasion that might not have a Fat Flush friendly menu. This will help you feel strong and satisfied, not hungry and tempted.
