There’s a new craze out there – and no I’m not referring to “juicing” – I mean, that is so yesterday.
Don’t get me wrong, I LOVE juicing. Nothing is better on a Saturday morning than juicing some fresh orange juice from naval oranges and gala apples. BUT, when you juice, (as we all know), we lose a LOT of fiber. All that crab in the back of the juicer? Yup. That’s GOOD FOR YOU and you just throw it in the TRASH.
I’m not saying stop juicing, because it is a much better option than store bought juice which has TONS of sugar, but what I am saying is you might want to think of jumping on the “souping” bandwagon.
10 Undeniable Benefits of Souping
- It takes 1-2 ingredients and water
- Is cheap to make
- You can freeze any extra in mason jars to use for later
- You don’t lose the fiber like you do in juicing
- You can soup just about anything
- It cooks itself and is easy clean up (1 pot)
- It is made with bone broth which, if homemade, has extreme health benefits
- Contains garlic, an all natural anti inflammatory and disease fighting ingredient
- You can also use it as a pasta sauce or add in some rice/little pasta to make it heartier
- Delicious with homemade bread
I’ve been making soups for a while, and I think I’ve finally gotten it figured out. Here is the basic recipe for any type of soup you want to make, and the method I have found most effective:
- Sautee 1 chopped up onion and 1 clove of garlic in 1 tablespoon olive oil in a sauce pan over medium heat
- Add in 1 cup of your favorite vegetable and 1 cup of an accompanying sweetening fruit or thickening agent (potato is a great way to thicken a soup without heavy cream or a rue)
- Pour in water or broth until it covers the vegetables by about 1 inch
- Bring to Boil
- Bring down to simmer for 10-15 minutes or until vegetables are fork tender
- Let cool
- Blend using a blender (carefully) or a hand soup blender (my favorite is the Hamilton Beach Brand)
- Put blended soup back on burner and season to desired taste
- Store in mason jars, freeze any extra for later
For two examples, I will share with you two of my many many favorite healthy, light, no cream, soups:
No-Cream Broccoli Potato Soup
- 2 small onions
- 2 cloves of garlic
- 4-5 heads of broccoli with stems
- 2-3 small Idaho potatoes
- 4-6 cups of homemade broth (or water)
Chop/Dice Onions and Garlic and broccoli stems. Sautee onion, garlic, and broccoli stems in sauce pan with 1 tablespoon of olive oil until onions are translucent. Add in Broccoli, chopped stems, and peeled and chopped potatoes. Sautee, and season with salt and pepper. Add in the broth until it covers the broccoli, broccoli stems, and potatoes, by about an inch. Cover and bring to a boil. Once boiling, turn down to a simmer for 10-15 minutes, until the stems of the broccoli are fork tender. Let cool. Blend with hand blender. Put back on burner on low, and season to desired taste. I usually season with salt, pepper, Cajun seasoning, cumin, red pepper, and chervil.
Simple Tomato Soup
- 2 cans of tomato soup
- 3 cans of broth
- 1 onion
- 1 clove garlic
Sautee chopped onion and garlic in olive oil. Add in tomatoes, and broth until the broth covers the tomatoes by 1 inch. Bring to a boil. Turn down to simmer for 5 minutes. Let cool. Blend. Put back on low heat, and add in 2 tablespoons tomato paste, oregano, salt, pepper, and any other seasonings desired.
While these two soups are delicious, and are on my weekly meals this week – other favorites of mine include sweet potato or squash soup made with apple or pear for sweetening, vegetable soup, bean soup, and of course – chicken noodle soup.
I’m going to be exploring my souping abilities and broadening my horizons so let me know what other soups you have made and please share your recipes with me! I’m open to more suggestions!