Top 30 Soups Quotes

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

When I’m in L.A., I have salads, sandwiches, and soups all the time. Eating in New York, I feel like I have to have pizza and bagels while I’m here!

I do loads of one-pot things because I feel like you can’t go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it’s the only thing I can do!

I love making vegetable, pea, and broccoli soups. They’re pure, low-calorie, and incredibly tasty.

As far as food goes, I enjoy warm dumplings and soups in winters.

In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.

My favorite Polish foods are the soups, and particularly the sour soups, which I don’t think I’ve ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.

I eat fish and love bacon. Plus, I don’t mind if soups are made with chicken or beef stock, I just don’t like eating big pieces of meat.

Make big pots of soups, stews and chilis – they stretch a buck, and you can live off them for days!

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

I learned how to cook by making soups, so I was thinking of how to make the most eco-friendly and green way to make soup. Obviously, using water and vegetables from your garden is the most sustainable way.

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

Chipotles to me are a one-of-a-kind pepper because they’re smoked jalapenos, so they’re fiery and they’re smoky. It’s good to use chipotles in salsas or soups or condiments – that works really well. To me, they always really pick up anything you put them in.

As a chef, I could not wash my hands – nor clean pots, pans, utensils, meats or produce, nor make soups and sauces – if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

Making a big pan of soup and keeping it in the fridge is a good idea… and it’s a whole lot tastier than packet and tinned soups.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can be defrosted and ready to eat in under 25 minutes.

I make a lot of soups, and I love stews. My mother’s a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.

I love to make soups. My father used to say, ‘There’s nothing like a nice bowl of soup.’ One of my favorites is… ready? Broccolini, white bean and hot Italian sausage soup. I’ve used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That’s one of my good ones.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

Some great soups are filling and warm. So, at the four o’clock hour, when people are craving caffeine and a cookie, soup is a really great option because it fills you up and feels like a meal, so it can keep you going until dinner, but it’s not hugely caloric.

I eat lots of veggies and pasta and nuts, tofu and soups. Works well for my body, and I also feel more in tune.

As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is Chinese dessert soups.

My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.

I’m a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.

Just remember the letter ‘S’: salads, stir fries, scrambles, soups, smoothies and sushi. You can’t go wrong with the letter ‘S.’

I make a lot of soups and stews at home, and I always have fresh bread with it.