When you think of comfort food, what comes to mind? Some see visions of apple pie or fried chicken, but, for me, nothing says comfort like a steamy bowl of soup! I love soup as a meal, but my husband disagrees and tires of soup, salad and breadstick or soup and sandwich meals quickly. Below are my tips for picking unique sides that will round out a soup-centered meal. Enjoy!
Fill in the Blanks
If
you’re like me you plan meals by looking at them and saying “what’s missing”? With
soup, I like to look at what’s in it and plan sides based on what’s not. Lots
of noodles and protein? Go with a fruit salad or roasted vegetables. Tons of
veggies, like our vegetable chowder? Add some grilled chicken on the side and finish
with a fruity dessert. You don’t need to include every food group, but by
looking at what you have and adding to it with what you don’t, you’ll avoid
duplicating flavors and textures and likely get more nutrients, too!
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Brothy, vegetable-filled soup
completed with naan. Photo courtesy John Herschell, Flickr.com
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Stick With a Theme
I’m a
theme kinda gal and I love themes based on regional flavors. The go-to is
Italian soup, like minestrone, with salad and breadsticks, but be creative! For
curry based soups, like our curried tomato, try naan bread or add tofu. With our
spicy black bean or tortilla soups, include enchiladas, tamales or corn chips.
These are just a few examples of many possible combos, so find a soup, discover
its origin, and hit the books (or the web) for recipes.
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| Bright Thai watermelon soup with savory empanadas. Photo courtesy Loutron Glouton, Flickr.com |
Top it or Fill it
I like
my food like I like my appliances, multi-use. Soup doesn’t have to be served or
used in its traditional form, give it new life! Use thick, chunky or creamy
soups as toppings. Try our Moroccan lentil on top of brown rice, cream- or
tomato-based soups on whole wheat pasta, and chili or cheesy soups on baked
potatoes. Using a carbohydrate and fiber rich base will help you feel full and
stay full, making for a great meal. For a twist on the traditional bread bowl,
try gazpacho served in tomatoes or our roasted squash and corn chowder in a
pumpkin for a Halloween treat. I’ve provided a savory roasted squash bowl
recipe below. Delish!
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Photo courtesy
Suzie’s Farm, Flickr.com
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Roasted Squash Bowls
These
filling squash bowls are perfect for serving soup and are packed with potassium
and vitamins A and C. Potassium can help lower blood pressure and promote
cardiovascular health while vitamin A encourages a healthy immune system and
vitamin C may prevent against cancer. Plus, they are oh-so-tasty!
Oven: 400°F Cooking Time: 40 – 50 minutes
Yield: 4 bowls
Ingredients:
* 2 med - large, round
squash (acorn, hubbard, pumpkin) cut in half crosswise
OR
* 2 small – med oblong
squash (butternut, spaghetti, banana) cut in half length-wise
* 1 Tbsp olive oil or
melted butter
* Salt, pepper or
other desired seasonings, to taste
Directions:
1. Pre-heat the oven
to 400°F.
2. Cut squash in half as directed above. Trim off any hard
stem parts and scrape out innards.Seeds can be saved and
roasted for a healthy snack.
3. Prick the inner flesh with a fork, brush with oil or
butter, and sprinkle with desired seasonings.
4. Place squash
cut-side down on a cookie sheet and place in oven. Roast for 40-50 minutes until you can easily pierce
the squash with a fork.
5.
Let cool for 5 minutes then fill with soup and serve. Gently scrape squash from side
of bowl and eat with soup. Enjoy!
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