LITMIR.BIZ

      I often get inspiration from great restaurants when I go out to eat, and this soup is the perfect example. While dining with my husband at a new Asian-fusion restaurant in my area, I felt as if the edamame soup on the menu was calling my name. It was a silky soup made of puréed edamame (soya beans), baby spinach, shallots and stock, topped with a dollop of crème fraîche. I loved it so much, I ran straight to the shops afterwards to re-create it myself. Here’s the result!

      SOUP

      1 teaspoon sesame oil

      ¼ cup (30g) chopped shallots

      2 garlic cloves, chopped

      4 cups (1 litre) low-salt chicken stock* (or vegetable stock can be used)

      1 tablespoon reduced-salt soy sauce (use tamari for gluten-free)

      350g fresh or frozen shelled edamame

      3 cups (135g) baby spinach

      TOPPINGS

      Freshly ground black pepper

      1 tablespoon sliced spring onions

      ¼ cup (60g) crème fraîche or light soured cream

      Roasted Edamame with Sea Salt (here; optional)

      *Read the label to be sure this product is gluten-free.

      For the soup: In a medium saucepan, heat the sesame oil over medium heat. Add the shallots and garlic and cook, stirring, until lightly golden and fragrant, 1 to 2 minutes. Add the stock, soy sauce and edamame and bring to a boil. Cover, reduce the heat to medium-low and simmer until the edamame are tender, 15 to 20 minutes. Add the spinach and cook 1 more minute.

      Working in batches, purée the soup in a blender. Return it to the saucepan to keep warm.

      For the toppings: To serve, ladle the soup into 4 bowls, top each with some black pepper, spring onions and a touch of crème fraîche and roasted edamame.

      PERFECT PAIRINGS

      Enjoy this soup as a main course with a salad on the side or as a starter to your own Asian-fusion main. Need a suggestion? Try the Sweet ’n’ Spicy Sriracha-Glazed Salmon (here).

      FOOD FACTS the skinny on soya beans

      Soya beans are a super source of protein, with more than 8 grams per ½ cup (30g). In fact, soya beans are considered a complete protein, meaning they contain all of the essential amino acids that our bodies cannot make on their own.

‘Un’Stuffed Cabbage Soup

      Serves 8

      Stuffed cabbage is one of my favourite comfort dishes that my mom used to make, but it can take quite a bit of time to prepare. These days, time is not something I have a lot of with a toddler running around and a full-time career, so when I’m in a rush, I rely on this shortcut: I throw all the ingredients into a big pot and make this soup instead. Most of the cooking time is unattended, so I can spend more time with my family and less time in the kitchen. Bonus: leftovers are even better the next day.

      450g lean beef mince

      1⅛ teaspoons sea salt

      1 large white onion, finely chopped

      3 garlic cloves, crushed

      1½ teaspoons sweet paprika

      ½ teaspoon dried thyme

      2 (400g) tins chopped tomatoes

      225g passata

      5 cups (1.25 litres) good-quality low-salt beef stock*

      4 cups (300g) chopped green cabbage

      Freshly ground black pepper

      1 cup (185g) cooked brown rice

      *Read the label to be sure this product is gluten-free.

      In a large pot or Dutch oven set over high heat, season the beef mince with ¼ teaspoon of the salt and cook, using a wooden spoon to break the meat into small pieces as it browns. Drain any fat from the pot and reduce the heat to medium-low. Add the onion, garlic, paprika and thyme and cook until the onions are soft, 5 to 7 minutes. Add the tomatoes, passata, beef stock and cabbage, and season with the remaining salt and black pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer until the cabbage is soft, about 35 minutes.

      Add the cooked brown rice and simmer 5 more minutes before ladling the soup into bowls to serve.

      skinnyscoop

      Soups and stews like this are perfect for freezing. Freeze leftovers in labelled, portion-size containers so you’ll have quick meals to reheat when you’re pressed for time.

Slow-Cooker Chicken Enchilada Soup

      Serves 6

      Call me lazy, but I love a meal that can pretty much cook itself. I also love turning classic meals into a hearty bowl of soup, and the slow cooker allows me to do both. For this dish, I

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