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.

You can also add a splash of almond or soy milk for a creamier texture.

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.