Soup and sleep? It’s too light for you. Unless you make this little addition, which is much more satisfying than three croutons or a handful of vermicelli…
Every winter, soups come back in force. Because they warm and comfort, of course, but not only that. They are also used to recycle tired vegetables from the fridge (like these carrots that have become too soft to be grated) and are prepared without too much fuss (you roughly chop your garnish and throw everything jumbled into the pot).
If they help us to plant-based our plates (and we are not going to complain about that), nutrition experts criticize them for one thing: if they fill our stomachs instantly, they do not stall over time. For what ? On the one hand, their liquid texture does not encourage chewing, which hinders the perception of satiety, hence the advantage of leaving a few pieces when preparing it at home. On the other hand, they do not constitute a complete and balanced meal on their own, although they provide vitamins and minerals. To avoid being tempted to snack 2 hours later, you should include a source of protein (a soft-boiled egg, shredded chicken, smoked tofu, etc.), but also a portion of starchy foods, which can easily be done by enriching your soup with vermicelli or garnishing it with garlic croutons.
Still, in the series of toppings (those little last minute additions to the bowls), there is an even more relevant option: salty granola with pistou @marjolainecookingwhich is full of complex carbohydrates, fiber and proteins… and requires you to chew! First tackle the pistou by mixing 45 g of basil, 15 g of fresh garlic and 4 tablespoons of olive oil. Then preheat the oven to 180°C. Then, in a salad bowl, mix 200 g of oat flakes, the homemade pistou, 20 g of pine nuts, 40 g of mixed seeds, 50 g of grated parmesan, 1 egg, 1 drizzle of olive oil, 1 tbsp. tablespoon of honey, salt and pepper. Spread this mixture evenly on a baking tray lined with parchment paper, packing it down well.
Bake for 15 minutes for the first time, then remove the granola from the oven to roughly break it up with a spatula and continue cooking for 5 minutes. Finally, be sure to let your granola cool completely before breaking it into nuggets and storing it in an airtight container. A great way to add crispness to creamy soups without leaving the table hungry!
