Soup Substitutes

Make your own soup stock and flavor
it any way you like.

Once you have the basic or "generic" soup recipe, like in our Leek Soup Recipe, our Soup Substitutes will help you to build on that to make other exciting variations.

We've listed some of our favorite ways to "expand" this dish into something that you can keep bringing to the table that is healthy, quick to prepare and won't add a lot of calories to your diet.

You can often incorporate left-overs and in fact, serving a small bowl of soup before the main meal will often be an effective diet aid because it will cause you to eat less of the higher calorie main
course dishes. So try any or all of our soup substitutes. We think they're great!

Variations For Your Soup Bowl - replace the leeks with:

Red Beets - Use one small red beet either diced or shredded. Puree the soup and serve cold with yogurt.

Broccoli - Use 1 to 2 stalks of broccoli and save some florets for garnish. This is a great way to use up left-over broc.

Cabbage - About 1/4 of a medium sized cabbage, sliced into strips will do the trick.

Carrot - 1 medium or large carrot (your choice) and 1/4 teaspoon of cumin or curry powder per 1 cup of liquid, makes an excellent tasting soup. For added effect, garnish with pumpkin seeds.

Celery - Chop up 2 stalks of celery. Use the inner stalks and include the leaves for a fresh, green color!

Turnips or Parsnips - Use either, they're both great! 1 medium turnip or a large parsnip will do. Add a dash of nutmeg to each bowl before serving.

Zucchini - Chop up 1 small zucchini. Sprinkle the soup with low-fat or vegan Parmesan before serving.

Try these variations or come up with your own. Any way you do it, soup is good and good for you! Enjoy.

Soup's On!

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