Juic­ing is so 2015: we’re soup­ing

The Jewish Chronicle - - LIFE - BY VIC­TO­RIA PREVER

IT’S THAT time of year again. The ex­cesses started with Chanu­cah and you just kept on eat­ing. Now you want to shed that stone you lost last year — again. With clean eat­ing and juic­ing be­ing all the rage, there are all sorts of detox plans out there, but who feels like munch­ing on a let­tuce leaf or sip­ping cold smooth­ies when it’s 6 de­grees and grey out­side? As al­ways, the United States are a trend ahead of us, and soup­ing has joined juic­ing as a way of detoxing. A raft of soup­ing regimes have landed on US book­shelves, in­clud­ing Ali­son Ve­lasquez’s Soup­ing (pub­lished here last week) and Rachel Beller’s Power Soup­ing (out in early Fe­bru­ary). Friends An­gela Blat­teis and Vivi­enne Vella, founders of US based com­pany Soupure and au­thors of The Soup Cleanse, have bought into the trend whole­heart­edly.

The Cal­i­for­nian moth­ers were al­ways hot on nutri­tion, both for them and their six chil­dren – three apiece — all now in their teens and twen­ties. Blat­teis says the idea for mak­ing soup was in part trig­gered by good old-fash­ioned Jewish peni­cillin.

“One of the first trig­gers for us start­ing our own soup-mak­ing busi­ness was when my son Hud­son had the flu so I got him some chicken soup from a Jewish deli,” she says. “I re­alised af­ter the soup had sat in the fridge overnight it hadn’t con­gealed — a tell­tale sign that the broth hadn’t been made with the bones. So I called a few delis, and sure enough no one was mak­ing it with the bones. But that’s what makes it Jewish peni­cillin! There’s no way to get the bi­otin, col­la­gen and nu­tri­ents if you’re not sim­mer­ing the chicken bones for at least three to four hours.”

She also re­counts not be­ing able to find soups that were free from ad­di­tives and preser­va­tives.

“My daugh­ter Jac­q­lyn wanted a healthy, non-dairy tomato and basil soup. I didn’t have a great recipe so I went to the su­per­mar­ket to see what op­tions were out there. I found it al­most im­pos­si­ble to find a ver­sion that didn’t have any ad­di­tives or preser­va­tives. Even the com­pa­nies tout­ing their prod­ucts as or­ganic usu­ally had cream as the se­cond or third in­gre­di­ent.”

A third ex­pe­ri­ence with Vella at a restau­rant with an overly creamy as­para­gus soup and an ined­i­ble broth was the fi­nal straw. They de­cided to leave their ca­reers in en­ter­tain­ment law (Vella) and pri­vate eq­ui­ties (Blat­teis) to make soup. “I’ve al­ways loved soup, and I’ve al­ways made tons of it at home, whether it be chicken soup or veg­etable purées. But leav­ing an ex­tremely lu­cra­tive ca­reer in in­vest­ment fi­nance was not some­thing I thought would hap­pen,”says Blat­teis.

They got to work in 2013, and work­ing with a nu­tri­tion­ist, cre­ated 15 recipes for their launch in 2014.

She con­tin­ues: “I was very hands-on with the recipe de­vel­op­ment. I love to cook and had a cater­ing busi­ness, which helped to put me through col­lege. I wanted to start a restau­rant but re­alised it wasn’t the type of life­style I wanted down the line.”

Soupure was en­tirely on­line un­til they opened retail premises in LA sub­urb, Brent­wood. They had barely launched when two pub­lish­ers ap­proached them in Au­tumn 2014.

“We were laugh­ing as we were barely sell­ing on­line,” ex­plains Blat­teis. “We couldn’t be­lieve it but a friend who knew about pub­lish­ing ran an auc­tion and within one week we had a deal with Ha­chette.

“The book was writ­ten with a nu­tri­tion­ist to help with the re­search as we wanted to get it right and not just in­clude our in­ter­pre­ta­tion of the data.”

Soupers (if that’s what they can be called) claim that soup gen­er­ally packs more pro­tein and fewer carbs than a green juice and is less likely than juice to cause blood sugar lev­els to soar or plum­met.

Blat­teis and Vella de­scribe their regime as a health­ier way of eat­ing, in­creas­ing the amount of fruits and veg­eta­bles in your diet as well as the fi­bre.

“Soup is food. It’s in­cred­i­bly sa­ti­at­ing, very nu­tri­ent and vi­ta­min rich. Juice was not de­signed to be a meal — you’re flood­ing your body with sugar. Flood­ing your body in­stead with nu­tri­ents, min­er­als, vi­ta­mins and phy­to­chem­i­cals is the foun­da­tion for stay­ing re­silient well into your twi­light years,” says Blat­teis.

They do in­clude a few cold soups and al­mond milk based smooth­ies, so it’s not all savoury, but any­one want­ing to fol­low The Soup Cleanse (pub­lished here this month) will need to make each recipe from scratch as their ready-made soup is not avail­able here.

Al­though the broths are time con­sum­ing to make, the soups them­selves are mostly speedy and def­i­nitely make for a com­fort­ing meal that won’t leave you shiv­er­ing and starv­ing. All recipes taken from The Soup Cleanse Copy­right © 2015 by An­gela Blat­teis and Vivi­enne Vella. Reprinted by per­mis­sion of Grand Cen­tral Life & Style. All rights re­served.

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