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.
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.