While the cold weather is still upon us, it seems like the ideal time to focus on soup recipes that are hearty enough to be served as a main dish. Main dish soups are a great wholesome meal for any week night dinner and provide a complete balanced meal when served with a salad or fruit.

In the kitchens of Glutenfreeda, we waste very little. Left over pieces of meat are frozen for later use in soups or stews. We make our own stocks from unused chicken backs and necks or beef bones. Such was the inspiration for our ‘Tarragon Turkey and Rice Soup’. Left over frozen turkey was our main ingredient, a little tarragon, left over rice and vegetables and a healthy and aromatic soup was born!

Soups are the perfect vehicle to showcase your creativity while using up your leftovers. Pieces of vegetables, meats, rice, herbs, even cheese will make a delectable complete meal that will warm your body and soul.

For those of us who use Parmigiano Reggiano, this expensive ‘must have’ needs no introduction. For those who are unfamiliar with this authentic Parmesan cheese, I encourage you to splurge and try a taste test in comparing the real thing to other Parmesan cheeses. There really is no comparison. Because of the expense of this cheese, it always seems a crime to discard the rinds once the cheese has been grated to the bitter end. The solution brings us back to soups. From now on, save the rinds. Next time you are brewing up a soup, cut the rinds into bite size pieces and plop them into the soup. The hot soup will soften and melt these decadent little morsels and they will once again lend their buttery nuance to your meal.

Be sure to try our easy February Main Dish Soup recipes:

White Chili

Potato Lentil Soup

- Glutenfreeda