The best soups are one that contain:
Liquid – of course all soups contain a broth or stock to make them be… well… soupy, but did you know one of the leading causes of congestion is dehydration? As the months get cold a nice glass of water is often the last thing we want, however we need extra hydration in the winter to produce mucous to rid our bodies of invading pathogens in our nose and throat so slurp up!
Garlic – garlic is a natural antimicrobial and antibiotic. With other strong flavors in a soup the powerful taste of garlic can be masked, so chop in a few extra cloves than your recipe calls for and let mother natures antibiotic do its work.
Veggies– greens and other veggies are full of vitamins and minerals that keep up healthy like vitamins C and A and a host of minerals. Most of these vitamins and minerals are cofactors in cellular reproduction and the better our cells divide the faster our immune response. For suspicious youngsters purée the veggies before adding them into the soup so they cannot be picked out! Additionally, unlike other methods of cooking vegetables, when you cook veggies in soup all the nutrients stay within the soup becoming a nutrient rich broth. Soups and stews are also a great way to get little ones to eat some extra veggies in the winter months, and studies have proven that kids who eat soup are better overall vegetable eaters.
Whole grains – add some whole grains to your soups. Whole grains are a great source of energy, fiber and micronutrients like selenium and zinc that reduce inflammation and boost immunity. Whole grains also provide fiber for you gastrointestinal flora to eat. The bacterial in your intestines are key players in your immune response. Try adding in barley, brown rice, whole grain pasta, quinoa or faro.
Lean protein – protein is an excellent source of zinc. Zinc is one of the best immune boosting minerals. Protein is also key in the reproduction of immune cells so having a good store of protein in your body will boost the speed of you immune response should you get sick. The protein in soup is also generally softer, more flavorful and easier to chew than plain meats which often appeals to younger eaters.
Easy to make! Soups are pretty foolproof for even the most inexperienced chef. Start with a base of diced onions, celery and carrots sautéed in olive oil and from there add stock, a whole grain, protein, any veggies you have on hand and some flavorings like Parmesan, salt/pepper, herbs and/or spices. Allow to simmer and enjoy!
Stay warm and stay healthy. For more about Molly, visit https://www.mollygerster.com
