Skinny Soups has gone Stateside!
Posted On May 24, 2017 By Kathryn
This month, Skinny Soups went Stateside! When I was given this news, some eight or nine months ago, I literally nearly fell off my chair with excitement. It was one of my biggest hopes for the book – that its success would one day see it on sale in the US. The great Barnes and Noble have taken it under their wing, amongst lots of other independent bookstores. Whole Foods in California are set to sell it on their shelves which is pretty exciting stuff. Bonnie Benwick, Deputy Food Editor of the Washington post, covered my Lettuce and Gorgonzola Soup, which I love – it is one of the more unpredictable soups in the book and it was amazing to see it featured and to read her interpretation of it, which thankfully was a really positive one (have a read here). Yesterday, I had an interview with the most gorgeous couple, Ann and Peter Haigh, founders of ‘On The Menu’ radio in Pittsburgh, which is to be aired in the coming weeks (watch this space!) Hopefully this is all just the beginning for Skinny Soup’s Journey in the US. I will keep you posted. In the mean time, I thought it would be nice to celebrate by sharing a few recipes from the book with you. There is a little teaser below – simply click on each picture to be taken to the recipe. Enjoy!
Photo credits Laura Edwards
The Hangover Soup has been the most talked about soup in the book. I even cooked it live on Irish Television- have a look here. Everybody is a bit taken aback by the use of Marmite in the recipe, which I totally get. It sounds quite strange, and for those you who hate Marmite, it might even be enough to turn you off the recipe….which would be a terrible. You can’t taste Marmite in the finished soup – the flavour it gives is meaty and intensely salty, which is exactly what so many of us crave when we have a hangover. Trust me – it is definitely worth trying this one out. I have yet to cook it for someone who doesn’t absolutely love it – Marmite lovers and haters alike!
When I wrote Skinny Soups, it was really important to me that each recipe was substantial enough to satisfy – whether it be breakfast, lunch, dinner, or dessert. This desire came from the belief that any calorie controlled meal should never leave you wanting more, or like you are missing out on something better. This soup, Turkey and Black Quinoa with Peas and Basil, is a perfect example of that. At 213 calories per portion, it is a bowl full of flavour and goodness, and is as good on dark cold winter nights as it is on lighter summer days. Of course if you can’t find black quinoa, use whatever you can find – it won’t change the overall flavour of the soup. This is a great little number for entertaining – it looks impressive and can be prepared ahead, which is always a bonus!