02 Jul Could Souping be the New Juicing?
Juice cleansing has long been the go-to detox plan for anyone looking to boost their overall health and vitality. But lately more and more health fundis have been “warming up” to a more winter-friendly wellbeing trend; souping is in, and it looks like it might be overtaking juicing as the number one healthy eating plan. Celebrity health and beauty icons like Gwyneth Paltrow and Jennifer Aniston are praising the benefits of souping, and we’re seeing more and more convenient, affordable ways to include soup (hot or cold, sweet or savoury) in our daily diets.
Now, while we won’t be tossing our precious juicers anytime soon, there are some definite advantages to cleansing with soup instead – particularly during the chilly winter months.
Benefits of Souping
- Soups are easy to digest
- Soup is filling & satisfying, but low in calories
- Made with whole veggies & fruits, soup retains the precious fibre lost in juicing
- Certain fruits & vegetables (eg. tomatoes) are actually more nutritious in their cooked state than in their raw state
- In Ayurveda, warm soups stoke your body’s “Agni” or digestive fire, promoting healthy digestion & wellbeing
- Soup is very hydrating, made with lots of water & a blend of fresh produce; great for flushing out your system, leaving your skin clear & glowing
If you’re looking to make souping a part of your winter wellness regime, we’ve got a few fun, wholesome and delicious recipes for you to try out.
Finnish Fruit Soup
This warming fruit soup is perfect as a filling breakfast on a winter morning. Makes 4-6 servings.
- ½ cup dried apricots
- ½ cup dried, pitted prunes
- 3Tbsp dried currants
- 3Tbsp raisins
- 3 cups filtered water
- 2 cardamom pods, crushed
- 1 Tbsp crystallized ginger (optional)
- 1 slice of fresh orange
- 2 cinnamon sticks, crushed
- 2 Tbsp fresh lemon juice
- ½ apple, peeled , cored & thinly sliced
- 1Tbsp cornstarch
- ¼ cup filtered water
- ½tsp turmeric or paprika
- Combine the dried fruits, lemon juice, orange slice, cinnamon & cardamom in a saucepan with 3 cups of water.
- Bring to a boil, then turn off the heat, cover & leave to sit for 30 minutes.
- Add the apple, bring to a simmer & cook about 10 minutes.
- Strain the juice into another saucepan; mix the cornstarch with the ¼ cup of water.
- Add the cornstarch mixture to the strained fruit juices, bring to a boil & simmer for 5-10 minutes.
- Add the cooked fruits & gently heat for a little longer, then remove from heat.
- Store in a covered bowl in the fridge. Serve & enjoy!
Gwyneth Paltrow’s Goop Soup
Lean, green and delicious. Makes 2 servings.
- 1tsp olive oil
- 1 clove garlic, thinly sliced
- ½ onion, roughly diced
- 1 head broccoli, cut into small florets
- 2½ cups filtered water
- Salt & black pepper to taste
- ¾ cup arugula or watercress
- ½ lemon
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic & onion; sauté until fragrant.
- Add the broccoli & cook for 4 minutes (until bright green).
- Add the water, salt, & pepper; bring to a boil, then lower the heat & cover.
- Cook for 8-10 minutes or until the broccoli is just tender.
- Purée the soup in a blender until smooth. Serve with a sliver of fresh lemon.
Creamy Cauliflower Soup
This delicious creamy (but cream-free) soup is low in calories, high in nutrients and made with just 5 ingredients. Makes 4 servings.
- 1Tbsp ghee or coconut oil
- 1Tbsp unbleached flour
- 1 medium head of cauliflower, chopped
- ½ cup chopped onions
- 4 cups vegetable stock
- Salt & pepper to taste
- Melt the butter in a saucepan on low heat. Add the flour & stir for about 2 minutes, to make a roux.
- Add the stock, onions & cauliflower; bring to a boil on medium heat, then cover & simmer over medium-low heat until the vegetables are tender (about 20 minutes).
- Purée in a blender until smooth. Season with salt & pepper; enjoy hot.
Strawberry Vanilla Dessert Soup
That’s right – you can enjoy soup for dessert too! This is a sweet strawberry treat that will leave you feeling satisfied. Makes 6 servings.
- 500g fresh strawberries
- 1 cup organic yoghurt (or coconut yoghurt)
- ½tsp vanilla extract
- 250ml sparkling water
- 1-2tsp honey or coconut nectar
- Place the yoghurt & vanilla in a blender with 450g strawberries; process until smooth & chill in the refrigerator.
- Cook the remaining 50g of strawberries with the honey or coconut nectar, to make a strawberry sauce. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
- Remove the sauce from the heat. Puree in a blender, sieve & chill.
- When you’re ready to serve, stir the sparkling water into the soup.
- Spoon the soup into serving bowls & garnish each one with a drizzle of strawberry sauce.
What’s your view on souping? Is it just a foodie fad or do you think it’s here to stay? Leave your comments below and share your favourite healthy soup recipes with us.