Soy cream: A light and nutritious twist for creamy soups
Cauliflower, cucumber, broccoli, or tomato are soups often lightened with cream. However, there's another product on store shelves that can handle this task even better.
Some add single cream to their soup, others temper regular cream or yogurt, but since discovering a plant-based alternative, I reach for it without hesitation. Soy cream, as it's called, works wonderfully not only for a vegan diet. It enhances the taste, adds a delicate note, and also supports New Year's weight loss resolutions.
How to lighten soup?
Soy cream is a product that should be used not only by vegans. It works great for lightening soups and sauces, and it is healthy and light. It has 406 kilojoules per 100 grams, while regular heavy cream has 1,229 kilojoules. Thanks to this, the soy alternative becomes an ally for anyone on a diet who dreams of a creamy soup.
Due to its content of plant-based protein, vitamins, and minerals, soy cream not only makes soup creamy but also provides the body with essential nutrients.
It is rich in plant-based protein, vitamins, and minerals and does not contain cholesterol. It also contains B vitamins, iron, and calcium, which are important for the proper functioning of the body. Additionally, its slightly nutty flavour gives dishes an oriental character.
What is soy cream good for?
Soy milk is the perfect solution for people with lactose intolerance or milk allergies. It is also an excellent alternative for vegans. Due to its versatility, it can replace cream in many recipes. It's great for thickening and enhancing the flavour of creamy soups, such as broccoli, mushrooms, or tomato soup.
You can add it to pasta sauces, potatoes, or meat; it also works as a base for preparing puddings, creams, and ice creams. It can also be added to lasagna, casseroles, or risotto. It's definitely worth trying this substitute in your kitchen.
