Soups

Use low-sodium broth, add more vegetables, substitute cream with Greek yogurt or coconut milk. Boost nutrition with leafy greens stirred in at the end. Serve with whole grain bread instead of white.

Most soups can be made vegetarian by using vegetable broth instead of chicken or beef. For heartiness, add beans, lentils, or extra vegetables. Mushrooms add umami depth.

Taste and season at the end when flavors have melded. Salt brings out other flavors - add gradually. Acid (lemon juice, vinegar) brightens dull soup. A pinch of sugar balances acidity.