《悉尼晨驱报》近日推出三道营养丰富的汤菜食谱，旨在打破汤作为配菜或简餐的传统认知，展现其作为完整主餐的可能性[1]。这些菜式融合了丰富的配菜元素，每一碗都兼具色彩、口感层次和饱腹感[1]。
第一道是番茄汤配哈卢米炸条，需先将番茄烘烤1小时，随后熬汤20分钟[1]。第二道为马萨曼胡萝卜汤，胡萝卜需烘烤45分钟至1小时，汤则煮制20分钟[1]。第三道是香菜柠檬草汤配面条和脆鸡，鸡腿先烘烤10分钟，之后熬汤10分钟，最后加入面条煮2至5分钟[1]。三道食谱均为4人份[1]。
The Sydney Morning Herald has introduced three nutritionally rich soup recipes designed to challenge the perception of soup as a light appetizer or side dish.[1] Each recipe incorporates distinctive crispy and textured elements that elevate the soups into complete, satisfying main courses requiring no additional accompaniments.[1]
The first recipe pairs a tomato soup with halloumi crisps, requiring one hour of roasting time for the tomatoes followed by 20 minutes of simmering.[1] The second features a Massaman carrot soup complemented by crispy spring rolls and cashew cream, with carrots roasted for 45 minutes to one hour and the soup simmered for 20 minutes.[1] The third combines a cilantro lemongrass broth with noodles and crispy chicken, involving 10 minutes of roasting chicken followed by 10 minutes of simmering before adding noodles for a final 2 to 5 minutes.[1] All three recipes are designed to serve four people.[1]