Healthy Soup Recipes

Healthy Soup Recipes

Easy Cook Recipes offers healthy soup recipes . Our healthy soup recipes include beef soup recipes, cream soup recipes and vegetarian soup recipes. Easy cooking recipes are quick, easy, natural, and homemade.

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Healthy Soup Recipes

Soup is a food that is prepared from boiling meat or vegetables, in water and then seasoning and sometimes thickening that is produced. It is normally served as the first course of a mean, but it is often in part of a light meal, such as lunch. Soup an easily made, economical and properly prepared healthful and nutritious material, wholesome part of a balanced diet, deserving more general use than is commonly accorded it.

The purpose of this section details of making easy good and nutritious soups that make for economic and healthfulness.

Value of Soup in the Meal

Soup contains the vitamins that is nourishing and sustaining of foods of which it is made. The importance soup brings to a meal. When its variety and the ingredients are thought of, soup serves two purposes : first as an appetizer to stimulate the appetite and aid the flow of digestive juices in the stomach. Secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition.

Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without proper accompaniment. A small quantity of well-flavored, attractively served soup cannot fail to meet the approval of any family when it is served as the first course of the meal.

Soup Extracts

If there is no time to go through the various processes involved in making soup, there are a number of concentrated meat and vegetable extracts on the market for making soups quickly. The meat extracts are made of the same flavoring material as that which is drawn from meat in the making of stock. Almost all the liquid is evaporated and the result is a thick, dark substance that must be diluted greatly with water to obtain the basis for a soup or a broth. Some of the vegetable extracts such as Japanese soy and English marmite are so similar in appearance and taste to the meat extracts as to make it quite difficult to detect any difference. Both varieties of these extracts may be used for sauces and gravies, as well as for soups, but it should be remembered that they are not highly nutritious and are valuable merely for flavoring.

Making of Soup

Always use soft water for making soup and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.