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One of the easiest but not necessarily the quickest meals is soup.

A soup is A liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.

There is certainly nothing new about soup, but what is great about soup is that you can get all the goodness from the foods, just chuck it all in to a pot of water.

Also a greater variety of foods can be put into a soup without it being an overwhelming meal.

Some of the tastiest and most pungent ingredients are leek, fennel, corn, tomato, fish, crabs, and pumpkin.

A lot of soups are made with a definite green herb/vegetable, such as the coriander in the Chinese chicken stock soup, or the potato and leek soup vegetables.

These green vegetable are naturally very tasty but only by boiling the plant’s food stores out of between the fibres – that is what will give the taste to the rest of the soup’s flavours.

One of my favourite soups is a very simple soup to accompany rice and some fried or roasted meat. The soup has salt, pepper, water and beautiful fresh water cress straight from the farm market. There are many plants with this name as it is a common name given to non-descript plants growing in a decent depth of water, hence the name.

The farm market attendant should be able to direct you to it easily as it is an internationally recognized high-value food.

Just boil the whole plant after chopping into edible sizes and cutting away some trunk.

Only for a few minutes and serve on top and around the rice. The cress should mix with the rice and produce a nice green speckled rice during eating. It doesn’t get tastier than that you’ll have to try it for yourself.

Don’t leave soup out of your diet it’s easy to get started and is something you can really enjoy with your favourite baker’s bread.

Onion soup is one of the most popular homemade dishes in France. It occupies an important place in France, just as the miso soup in Japan, and red soup in Russia. It is a classic in the traditional diets, which shows the specific dietary customs and culture of the country.

The history of French onion soup dates back to the 18th century. Once, King Louis XV got lost when he went hunting in the mountain. He did not return to the cabin in the woods until late at night. Being tired and hungry, what he could find were only some cheese, onions and slices of dried bread. So he mixed them together and cooked the onion soup. Although the ingredients were so simple, he felt it was very delicious. So after he got back to the palace, he commanded the chefs to cook the soup for him. As a result, the delicious onion soup became a classic dish, and spread till now.

As the main ingredient, onion enjoys the reputation of “the queen of vegetables”. It has various significant effects in appetizing and refreshing, sugar-decreasing and lipid-lowering, antioxidation and anti-aging, calcium supplementation, as well as the prevention of osteoporosis. It can provide a variety of nutrients to human body, such as B vitamins, dietary fiber, and potassium. Eating onions will bring the diuretic effect, so it is often used to improve blood circulation, and help alleviate cardiovascular disease. If you add some cheese in the onion soup, the heavy milk flavor of cheese can not only alleviate the spicy taste of the onion, but can also reduce its irritation on the stomach. French people like to eat dry bread with onion soup. Such a way can promote the absorption of the rich protein and calcium in the soup for the body.

Onion soup not only has long enjoyed a good reputation in French, it is also very popular in the rest of the world. According to the data from French Consumer Association, in every 100 grams of onion soup, there is 1.8 grams of protein, 2.7 grams of fat, 2.5 grams of carbohydrate, 1.4 grams of polysaccharide and 0.6 grams of dietary fiber. So we can see that it is really a nutritional and balanced food for human body. However, French nutritionists and dietary specialists also remind that people should pay attention to the eating amount of onion, with 1/4 onion for the children and 3/4 for the adults every meal.

Contrary to popular belief, there is nothing difficult about making French onion soup the traditional way, if you follow a good French soup recipe. One of the most important stages in making this recipe is to caramelize the onions properly.

This means when the sugars in them are broken down by heating and this gives them the unmistakable extra sweetness that you need to make the soup really delicious.

Tips for Perfect Caramelized Onions

The first thing to do when caramelizing your onions is to get the water out of them. As long as there is a lot of water in them, the temperature will not exceed 210 degrees F because of evaporation.

The quicker you can get the water out, the faster you can start caramelizing them, so use the hot fat to saute the onions before you turn the heat down for a slow and even caramelization.

Hot fat is a liquid, therefore it conducts heat better than the metal of the cooking pot. Salt helps to draw the moisture out too, so add a little to the fat. Also, add a little water. This might sound counterproductive but when you add water to the hot pan, it will steam and this adds even more heat to the mixture. This energy goes into the onions and helps to get the moisture out of them. Keep stirring all the time. If anything starts to stick to the pan, it is time to turn the heat down a little.

The Beef Broth

If you want to make a classic soup, use beef broth and add some flavor with sherry and thyme. Depending on the recipe you might also add a bay leaf, some garlic, or other ingredients at this point. The broth should have an earthy, meaty taste.

Some of these soup recipes call for the addition of other vegetables, spices, or seasonings. This is fine if you do not mind veering away from the classic French onion recipe because there are many tasty broths you can make. If you do want to follow the tradition recipe though, keep things simple. The liquid you use for the dish should taste of beef with undertones of sherry or wine and a little thyme, rather than having an overly complex taste.

The Crouton and Cheese Topping

This recipe is traditionally served in ovenproof onion soup bowls, topped with croutons and melted cheese. This adds a sophisticated look to the soup and it finishes it off in style, both in terms of adding a gourmet flavor and making it look really decorative.

Slice and toast the bread and then sprinkle some cheese over it. If you like, you can rub a raw clove of garlic over the toast before adding the cheese because this really adds flavor.

Gruyere is the traditional cheese for this soup but you might want to use Emmental for a stronger flavor. Do not use anything crumbly like feta, too sharp like parmesan or runny like Camembert. Broil the dish until the cheese melts, turn off the broiler, and then remove the bowls. Let the delicious smelling recipe cool down for a few minutes, then serve it.

There is nothing worse than having to eat uninspiring food. Not only is the resulting boredom likely to destroy your diet but it is no fun watching other people eat “nice food” if you are stuck with “diet food.” The answer to this dilemma is to make healthy recipes, which taste good.

If you are a fan of potatoes, you might want to make something satisfying and tasty with them. Obviously creamy mashed potato is not the best dish for your diet but what about a weight watcher recipe for potato broth? Soup is great for weight watchers because the liquid helps to fill you up without adding extra calories. Creamy soups are not the most figure-friendly but using broth and low fat milk as a base can give you a similar creaminess without the calories or fat.

The following recipe contains carrot and cabbage for sweetness. It is satisfying and tasty and you can make it with leftover potatoes. If you are not using leftover potatoes, peel and cut raw ones into big pieces, then cook them in salted water, drain them and let them cool. You can make them ahead and chill them, so they hold together better in the soup.

If you want to cook this in a hurry, make sure you chop the vegetables into really small pieces. You can use any meat in this soup. Turkey, leftover roast lamb or ham are all nice. Feel free to adjust the broth and milk if you want a thinner or thicker consistency.

You will not need sour cream to garnish this dish because the low fat milk makes it creamy. Some chopped chives and black pepper are good on top instead, or you could use green onion or shredded cheddar as a topping.

What you will need:

* 2 1/2 lbs cooked russet potatoes
* 1 tablespoon butter or margarine
* 1 tablespoon vegetable oil
* 14 oz chicken broth
* 2 cups low fat milk
* 1 finely chopped onion
* 6 cups chopped green cabbage
* 8 oz cooked ham or bacon (or any other cooked meat)
* 2 peeled chopped carrots
* Salt and black pepper, to taste

How to make it:

Put the butter or margarine and oil in a heavy pot over a moderate heat. Add the onions, carrots and cabbage and cook until they begin to soften, stirring sometimes. Chop the meat and add it to the pan.

Slice the potatoes, making some pieces tiny so they dissolve and thicken the soup and others larger so they add texture, and add them to the soup with the milk and some salt and pepper. Warm the soup through without allowing it to boil, then garnish it and serve.

This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.

Ingredients

3 boneless, skinless chicken breast halves

8 cups of chicken broth

2 sliced leeks

6 carrots, sliced into 1 inch pieces

1 medium shredded head cabbage

Uncooked egg noodles – 1 (8 ounce) package

Thai chili sauce – 1 teaspoon

Directions

Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.

Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.

This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.