Cooking on the Lite Side
by Chef Nick Cavataio
Everyone's Favorite Comfort Food - Soup

 Yes, a wonderful bowl of soup! The comfort food we want when feeling ill. Who can describe what soup is? Some are hot, some are cold, and then we have creamy and thick. It could be veggie, meaty, spicy, mild, and clear or combination of your choice!  

 The one common denominator is, it's "Soup of the Day."

 Then we have the almost soups!  The chile, stew, chowder and gumbo. All kind-a-like soup but yet all with their own characteristics. Chili is usually spicy and not as thick as the stick to your ribs stew, and the Chef of the Day would have to say the potato makes it chowder and the okra makes it gumbo. My opinion is that they are all great, and here are some recipes for you to try from my cookbook: Conquering Healthier Recipes and Beyond. Enjoy, and feel the comfort.

Tangy Thai Tomato Soup

1 T grated ginger 
2 cups chopped bok choy 
1/4 cup chopped fresh basil leaves 
2 cups chicken stock 
1 can (48 oz., more or less) tomato  
       juice 
3-4 T soy sauce 
1 cup bean sprouts 
1/2 cup coconut milk 
2 T hot sauce
2 T lime juice 

 Cook the ginger, bok choy, and basil in the chicken stock, in a medium stockpot for 10 minutes.  Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes.  Add the coconut milk, hot sauce and lime juice and serve.  Makes 6-8 servings.

Zesty Cabbage Soup 

1/2 medium onion, minced  
1 T olive oil  
2 t ground caraway seeds  
1/2 t dry thyme  
1/2 t dry basil  
1 medium red bell pepper  
1 small cabbage  
1 medium steamed potato  
4 cups vegetable-flavored bouillon  
Salt and pepper to taste 

 Heat oil of choice in pot. Add onion, ground caraway seeds, thyme and basil.  Cook until the onion is soft. Stir frequently. Remove the center core from the cabbage. Cut the cabbage into 1-inch chunks and chop in a food processor or blender.  Remove seeds from the red pepper. Do not use them in the soup. Quarter the red pepper and steamed potato.  Feed the pieces into the machine with small amounts of the bouillon, continuing to chop until the ingredients are assimilated. Add the remaining bouillon, processing until a soup-like consistency is achieved.  Pour the soup into the kettle and warm slowly until just below the simmer point. Stir often.

Hearty No-Fat Carrot Soup

1 1/2 cups shredded carrots
1/2 cup chopped onions
6 cups beef broth 
1/4 cup Italian style tomato paste
1 T uncooked rice
1 T chives

 Put everything except peas and chives in a 4-quart pot and boil. Simmer 40 minutes or so, add peas and simmer until peas are done.  Sprinkle chives on individual servings.

E-mail me at nfc@stny.rr.com or write to Chef Nick, 99 Hall Rd, Owego, NY 13827.  Get my cookbook on the Internet at conqueringhealthierrecipes.com or in Owego at John's Fine Foods, 88 North Ave. or Riverow Bookstore 187 Front St.