It is a fact that the first course of a dinner is always the most important. Even with the ongoing debates about the right and wrong foods, no one doubts that soups are good for our bodies.
The health benefits of hot soup are numerous.
Soups are more nutritious and contain less calories than other meals. The old saying “nothing makes me feel fuller than a bowl of hot soup” proves that soups keep you satisfied for longer. The researchers at Penn State found that foods high in water content had a very strong impact on satiety (the feeling of satisfaction/fullness).
The soups are a very nutritious way to consume vegetables, as the vitamins are still present.
antioxidants found in vegetables and garlic are excellent for treating diseases such as heart disease diabetes asthma, etc. The high antioxidant content in soups can also help diabetics, as they are able to reverse the damage caused by high blood levels. Only fresh soups contain antioxidant properties.
Soups can be a great way to reduce the amount of food you eat. They are also very filling.
Soups can be a good alternative to drinking too much tea or coffee.
Soups are a favorite among children and they taste better than vegetables that have been cooked.
You can prepare healthy soups in a variety of ways:
Wheat Soup
Drain the water after 8 hours. Drain the water. Drain the water.
Add the chicken stock into a large (soup pan) and then boil the wheat with the stock. Cook for an hour on low heat.
After the wheat has been cooked, strain the soup with a sieve.
Add the flour, egg and yogurt to a frying-pan and stir well. Cook over low heat until the mixture thickens.
Add 1/2 cup water and continue to cook until mixture boils. Add the mixture to the soup, boil it for 3-4 minutes and then serve.
Add salt and pepper, and if you like, garnish with onions or sauces.
Mediterranean Soup
Method
Add butter to a pan and add leeks once it has melted. Fry for 10 minutes.
Add the flour and leeks to the pan, and cook for 2-3 minutes. Then add the vegetable stock to the pan with the water and let it boil for 15-20 minutes on medium heat.
Add the remaining vegetables to the soup once it starts thickening. Cook for 15 minutes on medium heat.
Once the vegetables have become soft and cooked, turn off the heat. Once the vegetables are cooked and soft, turn off the heat.
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Soupe with Roasted Tomatoes and Chickpeas
Pre-heat the oven to 200 orC. Place the whole tomato, onion and garlic on a cookie sheet and bake them for 30 minutes, until they are tender and lightly brown.
Blend the half of the chickpeas and the vegetable stock in a food processing machine until smooth.
Through a sieve, press.
Add the remaining chickpeas and coriander to the pan. Bring the mixture to a boil and serve it hot.
Bean and rice soup
Add olives to the bottom of the crockpot. Turn the crock-pot to high. Add bay leaf, onions and simmer for 10 minutes or until the onions are translucent. Stir in garlic until it emits a cooked garlic smell (don’t let the garlic brown). Add cayenne, parsley and pinch of chili powder. Pour the tomatoes and chilies into the can to prevent garlic from cooking. Add the three cans in the crockpot after rinsing them well with a sieve. Add carrots. Add water to cover all ingredients. Cover and cook at high for the entire day. Add salt and pepper according to your taste. Fresh thyme would also be nice. Add cup of rice 20 minutes before serving to the crockpot. Turn the crock-pot to low and cover it again.
