We’ve passed winter solstice and the start of the new year. Now I’m looking forward to longer days!
In the meantime, and to help me appreciate the seasons, I enjoy soups and stews to warm me up and feel cozy.
One of the things I love about soups and stews is the variety of flavours and textures they offer, from spicy to creamy and chunky. I like to add or substitute plant-based sources of protein like beans, lentils and tofu for some or all of the meat or poultry in my recipes. I also use leftover vegetables and even bits of vegetables from the fridge, like the last piece of broccoli or the handful of spinach that didn’t make into a salad.
Some soup and stew recipes are high in sodium. To help reduce sodium, I use reduced sodium or ‘no salt added’ broth, canned tomatoes and canned lentils and beans.
I recently looked for new recipes to add to my favorites. Here are some options I’m going to try:
- Spicy Korean Tofu soup. This recipe includes kimchi, a fermented food.
- Lentil Beef Chili. Chili that’s ready in just over an hour.
- Hearty Chicken Noodle Soup. Substitute quinoa or rice noodles to make it gluten-free.
- Spiced Up Butternut Squash Soup. A rich tasting creamy soup with Greek yogurt.
- Root Vegetable Soup. A great way to experiment with local winter vegetables.
- Spinach Saag with Golden Tofu. I don’t know if this qualifies as stew, but it looks so good!
Which ones will you want you to try?
I double the recipe sometimes so that I have leftovers. Many soups and stews are just as good or better the next day. They’re excellent for a quick supper or hot lunch at work or school. You can even freeze the extra amounts to heat up at a later date.
Are soups and stews on your winter menu?
Photo credit: Cookspiration