I love Old Wisdom, because it's so simple. My grandparents didn't know about phytonutrients, lycopenes, omega oils or benefits of coconut oil, pomegranates, kale or quinoa. But they knew about soup. In fact, let's call this blog entry OLD, OLD, OLD Wisdom. Because soup goes back generations - ages - before my grandparents.
Soup lies somewhere in between broth and stew. It's generally liquid based, using water, vegetable broth or a broth from meat, as its base. To this, vegetables, an optional starch and a protein are usually added. But I don't want to do dictionary definitions. Old Wisdom says that soups can be made from nearly anything, and that with few exceptions, no soup needs to be made with exactness, no matter what the "chefs" on cooking shows may suggest. To be honest, I don't think that any two soups I've EVER made have turned out exactly the same. And that's good, because each one is unique.
One of my favorite soups begins with a bit of olive oil, red pepper flakes, and garlic. I add chicken stock, diced tomato, cauliflower and beans of some kind. I serve it with some toasted pita chips. But I sometimes use tofu cubes, instead of beans. Or a half bag of frozen mixed veggies, instead of cauliflower. Or I might throw in a handful of kernel corn. . . or a half cup of leftover rice. When you make soup, put in what YOU like. It's your choice.
Why does Old Wisdom love soup? It's a hot meal, always a good thing. It can't be wolfed down, but needs to be savored, a spoonful at a time, slowly and mindfully. It's satisfying, because unlike sandwiches or a hamburger, it's generally a mixture of flavors, aromas and textures. It's takes up volume and is filling. And the warm liquid may be one of the best way to get nourishment into the body. Last of all, most soups are VERY cost-effective. . . you might even say CHEAP, to make. And nearly any soup can be frozen, for another day.
Soups. Old Wisdom, at its best.
Soup lies somewhere in between broth and stew. It's generally liquid based, using water, vegetable broth or a broth from meat, as its base. To this, vegetables, an optional starch and a protein are usually added. But I don't want to do dictionary definitions. Old Wisdom says that soups can be made from nearly anything, and that with few exceptions, no soup needs to be made with exactness, no matter what the "chefs" on cooking shows may suggest. To be honest, I don't think that any two soups I've EVER made have turned out exactly the same. And that's good, because each one is unique.
Why does Old Wisdom love soup? It's a hot meal, always a good thing. It can't be wolfed down, but needs to be savored, a spoonful at a time, slowly and mindfully. It's satisfying, because unlike sandwiches or a hamburger, it's generally a mixture of flavors, aromas and textures. It's takes up volume and is filling. And the warm liquid may be one of the best way to get nourishment into the body. Last of all, most soups are VERY cost-effective. . . you might even say CHEAP, to make. And nearly any soup can be frozen, for another day.
Soups. Old Wisdom, at its best.
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