Liquidised Soup

[John J]

Is it only me or does any one else prefer soup which hasn't been "liquidised" and/or "creamed"?
Unfortunately, that's what's usually seved up in many restaurants these days.

While it's still tasty enough and obviously quite good for those with no teeth :lol: , I'd imagine that it's less beneficial for diabetics like ourselves as the body will convert the food to glucose much quicker.

Aside from that, I just love chunky vegetables floating around in my bowl and I'm sure it's much healthier "fibre wise" too.

 

[Synonym]

Best thing is to make your own - better for you and cheaper too!

 

[hanadr]

I make loads of soups, Most I blend, but vegetable soup and minestronee, I leave chunky. As another poster has said, Home made gives you the option. In addition, it's additive free and cheaper. If you do like the old cooks did, every time you prepare food, the trimmings and pealings go into a stock pot. You'll have the foundation of soup always handy. i wouldn't mix a meat based stock with a fish one though.
Hana