Sentences with phrase «soup is texture»

What I love about those salads and what I miss about soup is texture.

Not exact matches

They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.

I've recently been really into adding noodles to creamy soups for texture and substance.

Hi, I think in this case the recipe definitely needs a juicer otherwise it would be more like a soup - texture.

Chops are lean and wouldn't have a very good texture if stewed for a long period of time — something like lamb shoulder would be a better addition to a soup because its connective tissue would break down and add richness to the soup.

Angela, I have to admit I'm delighted with the taste and texture — my first time making the egg drop part and wow does that add the body that I appreciate in a soup.

Another big difference is that creme fraiche contains more protein and less fat, so when you're adding it to hot stuff like soup, it holds its texture instead of falling apart or curdling.

It's also got a great creamy texture, making this soup thick and velvetty.

It's a delicious, healthy, textured soup made from an impossibly short list of ingredients.

Sometimes the soup's textures aren't as smooth or creamy as I'd like them to be; but I don't have a blender, just a food processor.

only I found that the soup was a wee bit powdery in texture coz the dried legumes were not soaked enough.

Using two different types of mushrooms provides the soup with varying textures and flavours so that every mouthful is a taste of something different.

This trio of oats produce the signature nubby, dense, chewy texture (which is sooo good with a smear of jam, or alongside a bowl of soup or crisp green salad).

Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured.

Beefy, spicy, smoky, textured and complex, ten times better than I even knew pumpkin soup could be.

Fresh is fine if you have it, but frozen provides more texture and crunch to the soup than sauteed vegetables would.

I had a big case of those cans to use up but it would be fine without it, just a little thinner and since I blended up some of the soup, you really probably wouldn't miss the texture, just a little tomato flavor.

I'm a smooth, creamy soup kind of girl but I am madly in love with the texture and sweet balance that the fresh corn brings with it.

As I've chatted about before in some of my other soup posts, for me, a perfect soup is all about the texture.

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

Since the carrots are semi-starchy in texture the soup is relatively thick compared to a broth based soup, making even a small amount filling which I love.

This coconut, zucchini and spinach soup has a mixture of flavors that fascinates me, a touch of coconut with a touch of chili, the texture is very soft and with the crusty bread bits and the poppy seeds it is just so delicious.

This unusual mushroom soup is packed with flavor, texture, and even color.

Kale is great in soup as it loses its fibrous texture that can be off putting, the basil will transport you from the cold of January to sunny Provence while the lentils will keep you full and satisfied.

The thick - and - creamy texture and rich taste of Tony Roma's best - selling soup is duplicated with a little flour, some half - and - half, and most notably, instant mashed potatoes.

The soup shouldn't have that gloopy, MSG like texture to it, it shouldn't be over salted (or overly sweet for that matter) and fresh white crab meat is the best crab meat to use.

This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken.

When potatoes are fully softened, blend soup until mostly smooth but a little texture remains using a hand blender directly in the pot or by transferring to a countertop blender in batches.

You can decide to go for complete creaminess in texture or leave some chunky bites of florets, but this soup is luscious and will leave you licking that spoon for every drop!

The soup, Little Green Goddess Soup, is made with Kale, Spinach and Broccoli and has a lovely velvety texture as it is finished off -LSB-...]

Using an immersion blender or food processor, gently blend the soup until it is smooth but still has a little texture.

I find that there is something quite comforting about a big bowl of lentil soup — it always has been a favourite of mine — as it is chunky, filling and also has texture to it too.

Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup - the choice is yours!)

Using a stick blender, blitz around half of the mixture to leave some textures bits and smooth the rest (or do it all if you like smooth soup — the choice is yours!)

The potatoes are perfectly textured and I use it to make spaetzle, jam, and all sorts of soups.

Using a hand blender, puree the soup until it is creamy and uniform in texture.

It's a really nice breakfast bread with a light texture and savory flavors, and goes particularly well with soup.

The result was a very creamy soup with a smooth texture.

I'm big into using nuts as a dairy free and vegan way to achieve a creamy texture for soups, sauces, and dressings.

There is a slight heat from the chili powder balanced nicely by the creamy texture of the soup, and a burst of fruity pomegranate seeds for variance and light.

The fact that this recipe is mega veggie loaded and full of nutrients is a collateral benefit to the great flavors and textures of this chunky soup with south of the border flare.

It is naturally gluten - free, vegan, allergen - free, easy - to - digest, low in calories, and low in fat; it has a fine powdery texture and neutral flavor, which means you can add it to smoothies, soups, baked goods, and more for a boost of protein and overall nutrition.

This soup is an interesting step away from the classic autumn squash soup — brilliant pink in colour, with plenty of textures and flavours to warm the soul and nourish the body.

Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving).

This is a classic soup that is loaded with so many great flavors and textures, and it's amazing to consume all - year round, but extra-special during the cold winter days.

This soup is blended smooth which creates a creamy texture that doesn't require the addition of heavy cream to thicken it.

Not to get too personal but I have texture issues, so rarely do I eat a soup that is not puréed.

Traditionally they are served as an appetizer, cooked in tomato sauce, but their large size and creamy texture is also great mixed into salads (try out this grilled octopus one), stirred into soups, and cooked alongside braised meats.

I thought the almonds would be weird on «Italian - style» soup but they added nice texture.

You see, when it comes to creamy soups (and smoothies for that matter), I'm very particular about the texture.