How to Make a Healthy Soup



Posted: Thursday, March 06, 2008

by
http://www.little-known-food-facts.com

Seasons like Winter are the some of the best soup opportunities. Here in Canada, one day it is +10 and two days later it is an Arctic Wind with -23 wind chill. Those are the days that I love to stay in and soak up the smells of the soup cooking in either the crock pot or on the stove.

Usually I make my soups on the stove since it is faster. Often I will use only a water base, or boil bones from either turkey, chicken, or ham. Recently I began using bouillon cubes. These are most commonly available in chicken and beef and give taste to the soup. They are very high in salt so I rarely follow the guidelines of tablespoon to water ratio.

Over diluting the cubes in the water decreases the taste very little but decreases the sodium by large amounts. For one tablespoon or cube of bouillon I often add 3 cups of water and then boil. When it comes to the rest of the soup you literally have tons of options. For my healthy soups I only use fresh additives (aside from the cubes) such as fresh garlic or dill and parsley.

One of the best additions and first steps to making a healthy soup is to use celery. It adds an amazing taste for low cost. Often we are taught to cut the leaves off of the celery and throw them away but these are the best parts for soup. They hold most of the taste and are easy to save. If your not using them right away seperate them from the stock and keep them in a baggie for another use.

Those would be my basics for a start to your own home made soup. Simple, cheap and easy to make. You can do a soup with cabbage (mind you the red or purple cabbage changes the colour of the soup so keep that in mind!), or meat or asparagus or brussel sprouts.

Making a healthy soup is not as complicated as we may have once thought. Just open your fridge and start boiling the water. The possibilities are endless.

**Tip: Use a freshly squeezed lemon to add some zing to the taste of your soup. You can even shave the skin off and add that as well!

**Tip: I would not recommend using soy sauce or any other taste enhancer if you are using bouillon cubes. Many of them increase the salt content to over your daily recommended allotments, as well most foods have salt naturally occurring in them so there is no need to add any, whether it is regular table salt or Sea salt.

Celeste Remillard worked for a health and wellness store for 2 years before she began her own way of sharing the benefits of healthy eating with others. www.little-known-food-facts.com is the result of 2 years of research, and knowledge gathering.  A chance for her to put everything she knew into one spot and direct it to the people who are really looking for it.  It is a chance to learn little tid bits about food that we would have never known, or what we really should know about food and how it effects our bodies.
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