When it comes to nutrition and nourishment, soup is the perfect food.
Here is why.
First, the food is cooked. Cooked foods allow for the best assimilation and extraction of energy, blood, and nutrients from food.
The way the digestive system is designed, it works most effectively and efficiently through what are called “warm transactions.” This means that food needs to become a warm soup, a little warmer than core temperature, for proper digestion to occur (It’s about bioavailability and our interaction with food; not just the nutrients).
This makes soup the perfect medium.
A warm liquid medium, a broth loaded with nutrition, is the ideal form for the best extraction of nourishment. Our digestive health expands past the breakdown of our food impacting EVERY aspect of our being. Healthy (or not so healthy) digestion impacts immune system abilities, the body’s detoxification processes, hormonal pathways, and state of mind.
I invite you to welcome in new perspectives, new ways of approaching food and health. Don’t wait for mainstream trends to permit you to explore different possibilities that expand your life experience.
Be your own leader. Eat soup daily.
Soup is some of the healthiest food out there!
Depending on the time of year, weather, and your internal needs chose a soup that best serves you at that time. All foods have their own physical and energetic characteristics allowing for a diverse list of soup options!
Enjoy this recipe below for a Garden Vegetable Soup that I created:
Garden Vegetable Soup
Yields: about 4 quarts
- 1 tablespoon olive oil
- 8 ounces onion, small diced (2 cups)
- 4 ounces celery, chopped (1 cup)
- 4 ounces carrots, unpeeled, chopped (1 cup)
- 9 ounces red potatoes, medium diced (1 cup)
- 1 tablespoon garlic, minced (about 3 cloves)
- 4 ounces orange bell pepper, small diced (1 cup)
- 1 tablespoon oregano, dried
- 1 teaspoon basil, dried
- 1 teaspoon paprika
- 8 cups vegetable stock
- 4 cups kidney beans, cooked
- 8 ounces tomatoes, deseeded, chopped (2 cups)
- 8 ounces zucchini, medium diced (2 cups)
- 1 cup peas, fresh or frozen
- 4 ounces green beans, trimmed, chopped into 1-inch pieces (1 cup)
- 7 ounces broccoli, chopped into bite-size florets, (2 cups)
- 4-5 Brussels sprouts, cut in half, then cut into thin strips (or separate leaves whole) (1 cup)
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes
- ¼ cup fresh parsley, minced
- Sea salt and freshly ground black pepper
- In a large pot, heat oil over medium heat. Sauté onion with a pinch of sea salt until translucent about 3 minutes. Add celery, carrot, potatoes, garlic, and bell pepper. Continue to sauté until carrots begin to soften yet keeps their texture about 5-8 minutes.
- Add oregano, basil, and paprika, coating vegetables and cooking for another minute.
- Add stock, beans, tomato, zucchini, and green beans. Simmer uncovered for 15 minutes to combine flavors.
- Add peas, broccoli, and Brussels sprout leaves; cooking until broccoli turns bright green and slightly tender (do not let broccoli get soft); about 3 minutes.
Note from the Author: If you wish to explore food beyond the calories, to learn more about the characteristics of food and their impact on all that you are, I invite you to consider taking the Hidden Messages in Food Course.