Winny Health: different kind of soups

Different Kind of Soups

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different kind of soups

BENEFITS:

Can be highly nourishing.

An ideal food for convalescents.

Easy to make and economical.

DRAWBACKS:

Commercial varieties are often high in salt and fat.

Soups are nourishing, comforting and inexpensive, soups are a staple food worldwide. A simple soup can be made in minutes with a few vegetables, broth and seasonings, while more elaborate concoctions may be based on long simmered stocks and exotic ingredients.

different kind of soups

HsayaEMADE SOUPS:

Even a novice cook can make a delicious soup with a few basic ingredients, diced carrots, potatoes and other vegetables simmered in a broth with herbs. Leftover meat or seafood can be added for more flavor and nutrition. Cooks who have the inclination can simmer left over bones with vegetables to make a soup stock reduced sodium canned broths are also acceptable. Bouillon cubes can be used, but they are high in monosodium glutamate (MSG), sodium, and other additives, taste the soup before adding salt or seasonings.

Although the slow cooking of vegetables soups made with fresh ingredients still provide and excellent variety of nutrients, including vitamins, minerals and protein. Vitamin loss can be minimized by adding the vegetables toward the end of the cooking process, bringing the soup to a boil, and cooking only until the vegetables are barely tender.

Making your own soup allows you to control the salt content and important consideration for people with high BLOOD PRESSURE or those who are on sodium restricted diet. Use herbs and natural vegetable flavor to replace salt.

Chilling the stock forces the fat to congeal on the surface and makes it easy to remove for fat free soups. Or remove the fat by pouring the stock through a deflating cup. Cream soups and New England style chowders contain high amounts of saturated fat this can be reduced with losing flavor or texture by substitution evaporated skim milk for cream and whole milk.

different kind of soups

CsayaMERCIAL SOUPS:

Canned and instant soups come in many flavors; the quality and nutritional value are equally variable. Although canned soups are not as nutritious as their homemade counterparts, they are better than instant soups, which are so highly processed that food authorities have described them as little more than a mixture of MSG, artificial flavors, sodium, dyes and other additives.

different kind of soups

TYPES OF SOUP:

Whether made from scratch or canned, soup falls into one of six types. Cooking methods and ingredients frequently overlap.

Chowders, such as bouillabaisse, combine coarsely chopped vegetables and fish, shellfish, or meat with stock for a stew like consistency.

Clear broths, such as consomme or bouillon, are stained concentrated stocks made from a mixture of aromatic vegetables, either cooked in water or beef or chicken broth. Noodles, vegetables, and diced meat may be added to the strained broth. Some broths are thickened with a beaten egg just before serving. When a concentrated beef or chicken consomme is chilled, its natural aspic forms a solid jelly, which is a digestible food for convalescents.

Cold Soups, such as the Spanish gazpacho and Scandinavian style fruit soups are always served chilled. Others, such as the leek and potato vichyssoise, are equally flavorful and nourishing whether served hot or cold.

Cream soups, based on vegetables, meat or seafood are often thickened either with the same roux that is used for sauces or with cream. The fat and calorie content of cream soups can be drastically reduced by replacing milk and cream with evaporated skim milk or double strength reconstituted skim milk. (Nonfat yogurt can be used instead of sour cream in some soups, but it will curdle if the soup is cooked after it is added).

Vegetable purees (potage) are smooth textured soups made from vegetables that are simmered in stock or another liquid and then blended or sieved. Vegetable soups, including mines stone, are made with chopped vegetables boiled quickly in water and are thickened with rice or pasta.