Step aside, juicing. There’s a new trend in town: Souping. Voted one of the top diet and nutrition trends in 2016, the New York Times call this trend the “New Juicing.”
Juicing extracts the natural liquids, vitamins, and minerals from raw fruits and vegetables, stripping away any solid matter so you’re only left with liquid. However, because it strips away the solid matter, it also strips out a lot of the natural fibers that keep you full for a longer period of time. Juice cleanses can spike high blood sugar and there aren’t enough nutrients that you body needs to thrive. Plus, juicing is expensive.
Have you ever walked out of Whole Food with $100 worth of fruits and vegetables, only to get a few glasses of juice? We’ve all been there.
That’s where “souping” comes in to save the day, and stops your tummy from growling. Because you aren’t only using the juice from fruits and veggies, you are eating more of the healthy pulp and fibers that keep you full for longer, not to mention the benefits fiber has on digestion.
You aren’t only limited to the juice of these ingredients – soups include ingredients like legumes, nuts, and other healthy fats and proteins. Raw food is harder for your body to digest, and with souping, you’re not only cooking the food but your body will be able to digest the food easier which won’t leave you hungry right after finishing a meal.
All in all, souping is more cost effective than juicing, and a better, warmer way to cleanse your body, without sacrificing the nutrients you need.
Try one of these soups that might just be healthier than green juice:
Tuscan White Bean Soul-Soup
Make this recipe vegan by removing the meat and substituting the chicken stock with vegetable stock.
4 tbsp organic olive oil, divided
1 lb pork sausage, casings removed, cut into 1-inch slices
6 small red potatoes, finely chopped
2 large carrots, finely chopped
1 large Vidalia onion, finely chopped
2 bay leaves (remove after cooking)
1 sprig fresh rosemary
2 15 oz cans organic cannellini beans, drained and rinsed
2 cloves garlic, sliced
1 bunch organic kale, roughly chopped
48 oz low-sodium organic chicken or veggie stock
1 baguette, sliced
1 cup shredded Pecorino Romano cheese
In a large pot, heat 2 tbsp oil over medium heat. Cook sausage, stirring occasionally, until brown, 10 minutes. Add potatoes, carrots, onion, bay leaves, and rosemary. Cook, stirring occasionally, until vegetables soften, 10 minutes. Add beans and garlic; cook 3 minutes. Add kale and stock, and season with salt and black pepper. Cover and bring to a boil; reduce heat and simmer, 45 minutes. Heat broiler, drizzle remaining oil over bread on cookie sheet; season with salt. Broil bread for 5 minutes. Top with cheese; broil until melted, 2 to 3 minutes. Serve with soup.
As seen in Yoga Journal.
Pumpkin Miso Soup
This traditional fall soup gets an Asian twist.
1 tbsp toasted sesame oil
1 small white onion, chopped
1 clove of garlic, minced
1 tbsp ginger, freshly grated
1 15-oz can pumpkin puree
3 tbsp light miso
3 cups low-sodium vegetable broth
1 tbsp soy sauce
Nori strips, for garnish
In a large pot, heat the toasted sesame oil over moderately low heat. Add the onion and sweat for 5 minutes. Add the garlic and ginger and cook for 3 minutes. Add the pumpkin puree, miso, broth and soy sauce, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool for 10 minutes.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with Nori.
As seen in Food & Wine.
Cold Cucumber Mint Soup
Try a cold soup for an easy, refreshing snack or light lunch.
1½ lb peeled and chopped cucumbers
1 cup chopped mint
¼ cup chopped chives
2 tsp chopped garlic
1¼ cup plain nonfat yogurt
½ Tbsp fresh lemon juice
1 tsp sea salt
Pinch freshly ground black pepper
In a blender, combine cucumber, mint, chives and garlic. Puree until smooth. Pour cucumber mixture into a large bowl and whisk in remaining ingredients.
Chill in refrigerator for 2 hours to 4 hours before serving.
From the Canyon Ranch Kitchen.