If you prefer thicker soups, choose vegetable purees made with water or skim milk as a base - their smooth, creamy texture feels indulgent, and the pureed veggies provide a nutritional bonus.
如果你喜欢比较浓稠的汤，可以用蔬菜泥或是脱脂牛奶做原料-这样的汤与奶油浓汤一样具有细滑的口感，而且蔬菜泥还能提供更多的营养。
You can also add a splash of almond or soy milk for a creamier texture.
你也可以撒点杏仁进去，或者加点豆奶可以让汤更香甜。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
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