How to add a thick soup without fat

The smooth and creamy soup of the tray is so pleasing, with a smooth texture and a buttery taste. However, these types of soups are often rich in fat and cholesterol. There are some simple ways to enjoy rich, thick soups that reduce fat and cholesterol.

Here are four alternatives to thick soups, including thick cream, butter or coconut milk.

Alternative one

Replace cream, butter or coconut milk with plain yogurt. Simply take the soup back to the fat in the normal way. Add enough plain yogurt at the end of the cooking to make the soup creamy and smooth. Pure yoghurt has a strong taste and may change the taste of the soup. To solve this problem, add a spoonful of honey or sugar to the original yogurt. But remember, if you boil, the yogurt will condense. Never use yogurt to cook soup.

Option 2

Stir in sour cream. Sour cream has a low fat content or low cholesterol content, but it does have the smooth creamy taste and texture required for many soups. The trick to using yogurt is to use only 2-3 tablespoons and stir it before serving. By stirring in sour cream at the end of cooking, the smooth creamy taste is still full when the soup is served. But like yogurt sour cream, if it will boil, it will never be cooked. Never cook yogurt soup.

Option 3

Use less fat. Usually a recipe will require c cups to 1 cup of thick cream. This amount is usually not required to achieve the same smooth creamy taste and texture. Simply reduce the amount of heavy cream to 2 tablespoons and the soup will remain as needed.

Alternative four

Use vegetable puree. A simple mashed potato or other root vegetable will achieve the desired soup. Simply omitting cream, butter or coconut milk and replacing a thick vegetable puree.

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