Healthy Soup Recipes
Thom's Recipe File
Organic herbs and spices not only make your homemade soups taste better,
they can provide a little extra healing support!
Season your homemade soups with a good quality sea salt; I use only Celtic
Sea Salt and recommend it for the best flavor (so much better than table
salt) and also, better nutrition. Sea salt is rich in minerals
and trace elements which are lacking from refined table salts.
art of soup is natural, organic soups that are crafted by hand.
Nothing beats the aroma and taste of homemade soup on chilly autumn
evenings. These days, however, market leaders like Campbell’s are not
seeing their customary growth and profits. The reason may be because
people are becoming more aware of what they eat, and many no longer consider
typical condensed soup—loaded with sodium, and filled with overcooked
vegetables, limp noodles and some type of animal-based stock—to be part of a
Homemade soup is one of my favorite dishes to prepare,
but many uninitiated cooks are intimidated at the thought of making it.
In truth, most recipes are extremely easy to master. Did you know that
there is actual scientific data that shows homemade chicken soup speeds
recovery time for a cold?
first step of making soup involves making a flavor base, which usually
includes things like garlic, onion, carrots, celery. They are cooked
first for a few minutes until soft, then herbs/spices are added and it is
cooked another minute or two. Then you add the rest of the ingredients
which comprise the main portion of the soup and the cooking time. Then
you add the liquid and bring the whole thing to a boil. Add any dry
herbs. If using fresh herbs they are added at the end when the soup is
The liquid I add is the broth which is important for two main reasons:
it has flavor, and it carries flavor.
First, a broth should be tasty. If it is not, the entire soup
will be bland, and you won't get any flavor at all unless you happen to bite
into something that has a lot of flavor in it.
Second, it has to be able to absorb flavors from other ingredients, and
carry them to the taste buds. To do this, it must have something
called a flavor carrier.
A flavor carrier is a substance, generally in liquid form, that can absorb
organic molecules. That's because everything with flavor, with the
exception of salt, is made up of organic molecules.
So what liquids will work as a flavor carrier, and still be really tasty?
Water simply will not do the trick. Water cannot dissolve organic
molecules, which is why oil and water do not mix. Which brings us to
our first flavor carrier: oil and fat. Both of these are capable of
carrying flavor, and both can be from tasty sources and thus have a lot of
flavor themselves. But oil lends itself more to dressings, and
certainly would not act as soup broth.
this leaves us with is a material called collagen. Collagen is
a dissolved material that comes from bones, tendons, and other tissues of
animals. And because it comes from these animal sources, it also
brings along with it the flavors that reside within the tissues. And
boy, can it carry flavor! Be sure to use only those animal ingredients
from organic sources.
Stock is made very simply by slowly simmering, not
boiling, several pounds of raw bones (generally beef, chicken, lamb or veal)
along with some aromatic vegetables to slowly release the collagen from the
bones. By slowly heating it, the collagen has time to dissolve before
it gets hardened and stays stuck in the bones. It brings out the
flavor from the bones, and picks up the flavors of the aromatic vegetables.
This is the essence of a tasty soup broth and then a tasty soup!
| Lactic fermentation is a proven traditional
of preserving foods. This kind of preservation is the only
one that preserves all the natural substances of the vegetable.
By lactic fermentation you preserve the food and at the same
time improve its quality. It allows the flavors to fully
Nutritionists recommend this kind of fermented vegetable.
Thanks to fermentation it cannot only be preserved for a long
time and has a delicious taste, but it also prevents a number of
illnesses typical of an industrialized society.
Fermented vegetables are essential for a healthy diet.
Natural fermentation is one of the oldest known preservation
methods. Lactic acid bacteria ferment the vegetables and
they preserve longer, have a pleasant acidic taste and a rich
contents of vitamins and minerals.
Sauerkraut is probably one of the healthiest foods, "writes
vicar Sebastian Kneipp. James Cook introduced sauerkraut
for ship crews. Thanks to its high contents of vitamin C,
this fermented vegetable protected quite a number of sailors
against the plague of the seas--scurvy.
The latest scientific studies confirm the age-old experience of
natural and popular medicine fibers keep a healthy digestion
going and lower the cholesterol level. Lactic bacteria are
important for the build-up and maintenance of a healthy
intestinal flora. Secondary plant substances prevent
cancer, protect the body against infection and inhibit the
growth and reproduction of fungi. The anti-ulcer factor
protects the digestive system against stomach and intestinal
ulcers. And then there is also a natural anti-depressant