For people that have a heart disease or high blood pressure, removing fat in the food they eat is crucial. But it is not always a simple task! In fact, for the most part, the traditional American recipes almost always contain fat of some sort.
Unlike Asiatic people, we, American people, are used to eat a lot of Highly caloric, very fat food. We therefore suffer a lot more from heart diseases, something that is very uncommon in China, or Japan. Fortunately, our society is slowly changing: more and more of our traditional recipes are replaced with fat free versions.
Vegetarian soup is a liquid food that is made by boiling vegetables in water and then seasoning and occasionally thickening the liquid that is created. It is normally served as the first course of a dinner, and it is also frequently served as a light meal, such as luncheon, on its own.
Soup is an easily created, economical and when properly prepared from fresh, nutritious vegetables, very nourishing food.
Care should be taken to produce this food attractive enough to appeal to the appetite, so it should not be greasy nor insipid in flavour, neither should it be served in large quantities nor without the correct accompaniment.
The three main sorts of soup that can be cooked from wholly vegetarian (yet not necessarily vegan) ingredients are: broths, cream soups (contains dairy produce) and purees. The basis of these three kinds can be a vegetable stock made from either dried or fresh vegetables or both.
BROTHS have as their foundation a clear vegetarian stock. They are sometimes a thin soup, yet other times they are made fairly thick with vegetables, rice or barley when they are served as a substantial part of a meal.
CREAM SOUPS are extremely nutritious and there are lots of varieties. They have for their foundation a thin cream sauce, and to this are always added vegetables or grains.
PUREES are soups made thick partly or completely by the addition of some foodstuff obtained by boiling an article of food and then straining it to make a pulp.