Quiz: What Soup Should You Make?
mkksemail
Posts: 1,860 Member
Your soup preferences say so much about you. Take the quiz and find out which soup you should slurp up all season long.
From EatingWell.com. This popped up on my laptop as a notification - perfect timing! I love soups in the fall. Plus, I have a bit of a cold this week 🤧, so it's doubly appealing.
Fall Soup Quiz
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My result:
White Bean Soup with Pasta 4.6 (21) 16 Reviews
We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
By Devon O'Brien As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking.
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Tested by EatingWell Test Kitchen
The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.
Active Time: 15 mins Total Time: 25 mins Servings: 6
Nutrition Facts (per serving): 277 Calories • Fat 5g • Carbs 49g • Protein 12g
Ingredients- 1 tablespoon extra-virgin olive oil
- 1 ½ cups frozen mirepoix (diced onion, celery and carrot)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 2 cups low-sodium no-chicken broth or chicken broth
- 1 15-ounce can low-sodium cannellini beans, rinsed
- 8 ounces small whole-wheat pasta, such as elbows
- 1 ½ cups frozen cut-leaf spinach
- 4 tablespoons grated Parmesan cheese
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Lentil is my favorite!
Here's the recipe for my version of Dr. K’s Immune Boost Lentil Stew
From Anne Kennard, DO, NURISH An integrative medicine cookbook
4 T avocado oil or ghee
1 Leek - chopped
Or 1 small, sweet onion (that's my preference)
1 Shallot, chopped (I skip)
6 stalks of celery, chopped
1 Sweet Potato, Diced
3 carrots, chopped
1 cup medicinal mushrooms, shiitake (I use an organic mix)
2 cups chopped rainbow chard, separated into stems and leaves. (I seldom use)
2 Cups of red lentils (I only use one cup)
6 cups of bone broth (I use one box of chicken broth or homemade vegetable stock)
2T fresh turmeric root, grated
(I use 1 Tablespoon dried Turmeric powder)
2 teaspoons Cinnamon
1 teaspoon cardamom
1 teaspoon cumin
1 teaspoon coriander
Optional: everything is. If I have fresh green beans I add a handful)
2 T Astragalus root (I skip)
Sauté onions, celery, carrot, sweet potato, chard stalks and shallot in the oil to soften along with the spices. Add the other ingredients and cook with the cover on until lentils are soft. About 20 minutes over med heat. I took a can of white beans and blended them up and added it to my soup the other day. It turned out great! Enjoy! It's what I had for lunch today.
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I love this recipe, @aalley5! Especially this part: Optional: everything is. If I have fresh green beans I add a handful. LOL that's my favorite way to cook!
Question: how did you resize your pic so it's not giant? I'd like to do that with my pics ...
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@mkksemail - Yep, I don't follow recipes very well.
To resize an image: If you use a PC and have Windows, you can use the Paint program. There are a lot of websites too. just search "resize an image"
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My laptop is windows, I'll give it a go! Thanks
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Salad with goat gouda, candied pepitas, baby gem, rucola, plum tomatoes, balsamic vinaigrette. Next time I will add a little red onion because it was missig an allium hit.
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More Soups~!
13 High-Protein Soups for Better Heart Health
By Camryn Alexa Wimberly Published on November 26, 2024
Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. /i]
A cozy bowl of soup can be just what you need as the temperature drops outside. These delicious, hearty soups are lower in saturated fat and sodium, which can help support heart health. Plus, each serving has at least 15 grams of protein, an essential nutrient that helps with muscle repair, bone health, digestion and more. Options like our Pho-Inspired Beef Noodle Soup and Instant Pot Chicken Soup with Root Vegetables & Barley will warm you up and keep you feeling your best.
more: link
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Oooo !
Love soup. 🍜 Interesting read @mkksemail !
I have some butternut squash soup in the pantry. 👩🍳1 -
I found another soup I want to try !Loaded Broccoli Soup Is Comfort in a Bowl
By Julia Levy Published on November 27, 2024 Tested by Craig Ruff Reviewed by Dietitian Emily Lachtrupp, M.S., RD
This loaded broccoli-Cheddar soup is the ultimate comfort food, combining the coziness of a soup with the classic toppings of a loaded potato. Crispy bacon bits, shredded cheese, sour cream and sliced scallions add texture and extra flavor to each spoonful. It’s a satisfying bowl of goodness, perfect for cold days or when you crave something comforting. This hearty soup blends tender broccoli stems and florets in a creamy, flavorful base, thickened with potato. To make it vegetarian, skip the bacon and use vegetable broth in place of the chicken broth.
Nutrition Facts (per serving)
268 Calories • 15g Fat • 20g Carbs • 15g Protein
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