National Soup MONTH? Heck, It Oughta Be National Soup SEASON!
Are you aware that January is National Soup Month? No surprises, right? Cold weather simply calls for soup. Actually, we ought to have a National Soup Season.
But to the point: We love soup. It’s good tasting, we feel good eating it, and most are very good for us. For instance, here are a few well-researched health benefits of soup (and its close cousin, stew):
And for the budget-conscious (whether time or money), soups and stews are a blessing. They’re inexpensive and easy to prepare. They don’t require a large amount of hands-on time. In fact, if you use a slow cooker or a pressure cooker like the Instant Pot, you can prepare a savory soup in five minutes flat, and let the cooker do the rest of the work.
If you amp up the liquid and vegetables, you can use smaller amounts of expensive ingredients, such as chicken, fish and beef. Then, make it a full meal deal with whole-grain bread on the side and a small salad. Life’s good.
Also, don’t you like how soup is so versatile in terms of serving? In a dish, in a mug, in a thermos, in a bread bowl…it just works.
Finally, there are only two common precautions health experts offer when it comes to soup. They advise you be careful with how much salt you add (sodium isn’t good for those with blood pressure issues), and watch the fat content (besides upping calorie content, it’s hard to digest, and it messes with your blood sugar).
I’ll close with a favorite soup recipe with the folks at our house. We first found this on the Food Network site a couple years ago. Chef Guy Fieri created this from fresh carrots and ginger. It’s hearty and healing—a terrific combination.
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onions
kosher salt to taste
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 pounds carrots peeled and chopped
1 medium Russet potato peeled and chopped
6 cups low-sodium chicken or vegetable stock
1/4 cup pine nuts
1 1/3 cups plain, low-fat Greek yogurt
1 teaspoon raw honey
1 teaspoon minced, fresh thyme
freshly ground pepper to taste
Directions:
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But to the point: We love soup. It’s good tasting, we feel good eating it, and most are very good for us. For instance, here are a few well-researched health benefits of soup (and its close cousin, stew):
- Since they’re mostly liquid, soups are a great way to stay hydrated.
- And they give your immune system a boost; research shows they can even help you stave off colds and flu.
- When you’re actually sick, they help with the recovery process because most soups are loaded with disease-fighting nutrients. In fact, studies show that chicken soup in particular can help prevent the common cold, especially if you load it up with fresh garlic, onions, celery and carrots. (They all contain powerful immune-boosting chemicals.)
- There’s also the extra bonus of hot liquids helping soothe a sore throat.
- Lastly, the right soup recipes can even help with weight loss or weight maintenance.
And for the budget-conscious (whether time or money), soups and stews are a blessing. They’re inexpensive and easy to prepare. They don’t require a large amount of hands-on time. In fact, if you use a slow cooker or a pressure cooker like the Instant Pot, you can prepare a savory soup in five minutes flat, and let the cooker do the rest of the work.
If you amp up the liquid and vegetables, you can use smaller amounts of expensive ingredients, such as chicken, fish and beef. Then, make it a full meal deal with whole-grain bread on the side and a small salad. Life’s good.
Also, don’t you like how soup is so versatile in terms of serving? In a dish, in a mug, in a thermos, in a bread bowl…it just works.
Finally, there are only two common precautions health experts offer when it comes to soup. They advise you be careful with how much salt you add (sodium isn’t good for those with blood pressure issues), and watch the fat content (besides upping calorie content, it’s hard to digest, and it messes with your blood sugar).
I’ll close with a favorite soup recipe with the folks at our house. We first found this on the Food Network site a couple years ago. Chef Guy Fieri created this from fresh carrots and ginger. It’s hearty and healing—a terrific combination.
Fresh Carrot and Ginger Soup
Serving size: 8
Calories per serving: 96
Ingredients:
Calories per serving: 96
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onions
kosher salt to taste
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 pounds carrots peeled and chopped
1 medium Russet potato peeled and chopped
6 cups low-sodium chicken or vegetable stock
1/4 cup pine nuts
1 1/3 cups plain, low-fat Greek yogurt
1 teaspoon raw honey
1 teaspoon minced, fresh thyme
freshly ground pepper to taste
Directions:
1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat.
2. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
3. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.
4. Stir in the carrots, potato and the chicken or vegetable stock.
5. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
6. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool.
7. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
8. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).
9. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
2. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
3. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.
4. Stir in the carrots, potato and the chicken or vegetable stock.
5. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
6. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool.
7. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
8. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).
9. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.nationaltoday.com
- www.seleneriverpress.com
- www.hip2save.com
- www.foodnetwork.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
