The Enthusiastic Foodie.: Stew vs Chowder vs Soup?

I have recently discovered, over the past year or so, that I LOVE soup.

When it's cold outside, snow is falling, there's studying to be done, and lunch time is fast approaching one of the best things to have is soup. Firstly, because there are a zillion different types but also because they are a wonderful, comforting and healthy option to choose!

But remember that not every soup is created equal. What's the difference between say, a stew, chowder, soup? Here's what I've been able to put together from a bit of research.

Soups are a hot or cold meal that can be either "clear" or "thick" in it's classification. Soup is really a general term that encompasses a TON of different meals. Soups may be for breaky, lunch, dinner, or desert.

According to wiki, clear soups are either bouillon (broth based and ingredients) or consomme (clarified broth only). Thicker soups have a wider variety of types because they're categorized based on the thickening agent used:
Puree: veggie soup thickened with starch
Bisque: pureed shellfish or veggies and thickened with cream
Cream: thickened with béchamel sauce (flour, milk and butte sauce)
Veloutes: thickened with eggs, butter and cream.

Stews are similar to soups however, the liquid portion is smaller. Its basically a really "ingredient-thick" soup.

Chowders are actually stews that are thickened with cream or milk.

There are a BA-ZILLION different types of soup. Literally a never ending amount of soups to try and invent. Jamie Oliver has some really great recipes for healthy ones that are sure to exite your taste buds (click here)

How to get healthy soup?

1. Make your own soup. Don't buy it. Canned soups are packed with unnessesary fat and preservatives. Also, homemade soups are easy to make, quick and overall just taste way better!

2. Instead of thickening soup with cream use skim milk or blended corn. I like to use frozen corn. Its cheap, always available and adds a thickness to the soup when blended then added. Yummy.

3. Pack them full of nutritious ingredients. For a soup to be "heavy" enough to be a meal for me, I need it to have some substance. Although I love the concept of a consomme and the incredible flavour that they offer, A bowl of clarified broth for lunch won't cut it. I need soup with a depth of flavor and stuff to fill me up. Add tons of veggies, a protein like lean chicken, turkey meatballs or tofu.

Veggie Quinoa Soup

**or veggie stew**

1 large onion

2 cups carrots

4 celery stalks

1 bunch of leeks

1.5 cups white mushrooms

1 clove of garlic

1 green zucchini

1 large bunch of kale

20 cherry tomatoes

1 cup red quinoa

4 cups chicken stock (or other)

5 tbsp Paprika

1 tbsp cumin

2 tbsp ground coriander seed

3 tbsp fresh ground black pepper

Scallions to taste

Salt to taste

1. Dice celery, carrots, onion and leeks. Place 3 tbsp olive oil in a large pot on medium heat and add veggies. Cover and let them sweat for a few minutes.

2. Roughly slice white mushrooms. Add to pot and cover again.

3. Add a few cloves of garlic whole (peeled) and 4 either smashed up or thinly diced.

4. Rinse the quinoa. In rice cooker or pot add the quinoa with 2 cups of water. If using a stovetop pot let it cook on medium heat, covered. If a rice cooker, it will cook just like rice.

Bulk barn is the besttttt.

The tupperware of a student.

5. Add the chicken stock to the veggie mix.

6. Dice zucchini and add.

7. Remove the stalks from the kale, tear up the leaves and then add to the pot.

8. Slice the cherry tomatoes in half and add.

9. Add paprika, cumin, ground coriander seed and pepper. Let the soup simmer on low heat for about 10-15 minutes. Whenever the quinoa is finished cooking, add it to the soup and continue to let it simmer.

10. Serve the soup with salt/pepper/scallions atop to taste. Feel free to add hot sauce to make it a little more interesting or other veggies that you love (corn, sweet potatoes, peppers etc)

11. ENJOY with some lovely focaccia bread or a nice side salad!