Soups: why are they so healthy?

Soups: why are they so healthy?

When the days get cooler and the nights longer, we like to warm up with a hearty stew or steaming hot soup. It is not only good for the soul, but also for our body. Above all, soups rich in vegetables, pureed or bite-sized, finely refined or simply rustic, bring us the natural joys of tryptophan and serotonin in times of low light. At the same time, the organism is strengthened by the concentrated supply of nutrients. Complex carbs and fiber keep you full for a long time and don’t burden the digestive system unnecessarily.

The little basics of soup

Real soup clowns know it: the best base for a good soup is a stock or broth that you have prepared yourself. A large saucepan with a lid, fresh root vegetables, onions, leeks and a handful of aromatic spices – that’s all you need. Soup chicken for chicken broth, a few slices of thigh or marrow bones for beef broth – preferably from sustainably raised animals, regionally if possible. With this base, the soup is already as good as cooked.

Colorful vegetables in the pot

Cook the pumpkin, celery or sweet potatoes cut into large chunks in the hot broth. Carrots, leeks or parsnips are also well suited for varied vegetable soups without much effort and countless hand movements. If you pay attention to the thin line, you should get a stand mixer or a hand mixer with plenty of power. With proper flipping, cooked vegetables become a creamy soup that lives up to its name, even without a lot of creme fraiche or cream.

Seasonal slimming products

The relatives of Romanesco cabbage or cauliflower are considered real slimming and make you happy. While the latter shines with a snow-white slate, the chic cauliflower relative has plenty of chlorophyll in its bag. Romanesco also contains more vitamins A and C. However, both varieties have few carbohydrates and fats, but many minerals such as calcium, magnesium, potassium and phosphorus as well as B vitamins. Always buy the buds fresh and cook the bouquets only as long as necessary – this way the valuable ingredients are not wasted.

Our healthy soup recipes for every season

  • Romanesco soup with walnut oil and crispy breadcrumbs – to the recipe
  • Hokkaido pumpkin soup with ginger and coconut milk – to the recipe
  • Jerusalem artichoke, honey and walnut happiness soup – to the recipe
  • Self-hunted (harvested) mussels in Asian soup – to the recipe
  • Asian spring soup with asparagus – to the recipe