Author: Karen Latter, Naturopath, Nutritionist & Herbalist
Soups can be adapted to the season by changing the texture and cooking method. Hearty winter soups are rich, creamy and thick – cooked longer to generate heat in the colder months. Summer broths are the opposite – light, cooling and cooked quickly.
Soups are fortifying and are good for people who are convalescing – offering easily absorbable nutrients. Also, medicinal vegetables and herbs can be added to help restore health.
The physiology of warming foods When warming foods are eaten, the energy and blood are directed up to the surface of the body. The hottest foods, such as cayenne peppers, cause an extreme heat reaction, while warming foods such as ginger, oats, parsnips, butter and anchovies provide more enduring warmth.
Flavour – Onion and garlic sauté – a good place to start
Choose your main ingredient(s) – Vegetables (Pumpkin, Broccoli, Carrot, Parsnip, Leek), Grains, Beans etc.
Place ingredients in a pot adding water (or stock) – amount dependent on how watery you want it. I love to use homemade Chicken stock for extra flavor.
Decide if you want the soup chunky or smooth – use handhold blender if you decide to make it smooth.
Tip – allow it to cool just a little so not to melt blender!
If you need to make it thicker - pureed vegetables will make it thicker, but you can also use flours, arrowroot, oatmeal, amaranth, chia seeds
Season - choose from miso, sea salt, seaweeds, ginger, herbs,
Garnish - choose from spring onions, parsley, toasted nuts, croutons, sprouts, crunchy seed mix
“If it came from a plant eat it; if it was made in a plant, don’t” (Michael Pollan, Food Rules)