By Terese Allen, Organic Valley Food Editor
Soy milk adds body, creaminess, and nutrition to winter soups. While it looks like dairy milk, soy milk has special characteristics that should be considered when you cook with it. We offer the following hints and a collection of recipes to fill your soup pot and warm your soul.
• The slightly sweet, vanilla flavor of many soy milks is excellent in desserts, but should be used more sparingly in savory soups, where sweetness shouldn’t stand out. For best results, use Organic Valley’s Unsweetened or Original Soy when preparing soup.
• Not surprisingly, soy milk’s beany undertone is particularly suited to bean soups. Add anything from a few tablespoons to a cup or two to navy bean, black bean or pea soup.
• Soy milk, like dairy milk, will curdle if boiled or simmered for longer than a few minutes, so add it at the end of the cooking time and then turn down the heat.
• Acidic foods like lemon and vinegar can also make it curdle, so use these ingredients sparingly or add them to soups where a little “texture” will be welcome.
• Soy milk is darker than dairy milk, but its pale beige color blends wonderfully in soups with deep-hued ingredients like carrots, broccoli, or tomatoes.
Italianate Tomato Rice Soup
A soup so rich and soothing, it’s hard to believe there’s no dairy in it.
Curry Broccoli Soup with Bacon and Toasted Almonds
A little bacon adds a smoky savor to this soup, but we offer a vegan version, too.
Asian Flavors Winter Squash Soup
Ginger, garlic, lime and hot chilies spike a base of pureed butternut (or other winter squash) and soy milk.
Szechwan-style Creamy Carrot Soup
This simple, soy-enriched soup is healthy, beautiful, and loaded with beta carotene.