Soup­ing the new juic­ing

There is a new health food trend that is set to take over the fresh juice craze – for win­ter at least. ‘Soup­ing’ has been dubbed the new juic­ing, and ME spoke to Ripe Health di­eti­tian Re­becca Monk to find out if it’s all it is cooked up to be.

ME - - Contents -

In the colder months, there are few things as sat­is­fy­ing as reach­ing for a hearty bowl of soup. How­ever, canned and cupof-soup va­ri­eties are of­ten laden with preser­va­tives and have been heav­ily pro­cessed.

If you’re look­ing for a health con­scious op­tion, you can’t go past mak­ing your own. Many of us are ac­cus­tomed to blend­ing our own juices or fresh fruit smooth­ies dur­ing the warmer months, so mak­ing the tran­si­tion is easy — es­pe­cially when it’s cold out­side!

“Soup is a great op­tion for a win­ter lunch or din­ner, and the mix­ture of fresh veg­eta­bles used will give you a dose of vi­ta­mins and min­er­als,” Re­becca said.

The more range of colour in the veg­eta­bles, the bet­ter it is for you, Re­becca said, in­clud­ing a mix­ture of iron, vi­ta­min C, fo­late and fi­bre.

Another ad­van­tage is that you know ex­actly what is go­ing into your meal, and avoid­ing the salt that is of­ten used in canned and pack­aged va­ri­eties from the su­per­mar­ket.

“Salt in pre-packed va­ri­eties is there to act as a preser­va­tive but it is not ideal for our heart and blood pres­sure,” Re­becca said. She said home-made soup could be made in a large batch and then frozen, with the meal prepa­ra­tion mean­ing opt­ing for take­away was less likely.

It is also a great way to use up veg­eta­bles in the fridge be­fore they go off and a cost-ef­fec­tive op­tion, with cheaper veg­eta­bles such as car­rots, parsnips and sil­ver beet be­ing great ad­di­tions.

If you’re af­ter a pro­tein and fi­bre hit, don’t for­get the lentils and kid­ney beans too.

While some web­sites claim that soup­ing is great for detox­i­fi­ca­tion, Re­becca said the word ‘detox’ was a bit of gim­mick in it­self.

“The main thing is if you are get­ting plenty of fresh fruit and veg­eta­bles and whole grains, your liver will do the detox for you; good qual­ity foods as well as fi­bre flush the sys­tem,” she said.

How­ever, she said veg­etable ‘soup­ing’ did have an ad­van­tage over fruit smooth­ies or juices, as veg­eta­bles had a lower nat­u­ral sugar con­tent, and were there­fore lower in kilo­joules.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.