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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine all ingredients in large saucepan and bring to a boil. Reduce heat and simmer until vegetables are tender, for about 40 to 45 minutes. Place half of the mixture in blender and puree. Return to saucepan, add basil and mix thoroughly. Simmer about 10 minutes more. 72 calories per cup
“There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (<i>p</i> < 0.01).”
instant vegetable soup → has significant differences in liking → between Australian and Thai participants
“This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties”
vegetable soups and creams → contain → bioactive compounds and antioxidant properties
“Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored”
processing steps → can affect → bioactive compounds in vegetable soups and creams
“Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds”
vegetable soups and creams → are a healthy source of → nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds