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Why are soups so popular?
In winter, soups are everywhere and are available in a wide variety of ways. Soups, broths, velvety soups, with or without cheese, with or without bread... There is something for every taste, every texture and every variety. In France, nine out of ten people are said to consume soup, which represents about 4 billion soup plates a year.
Soups: a little history...
Soup originated in prehistoric times when people began to farm, or more precisely to grow cereals. It was by mixing flour, made from the cereals, in water that the first semi-liquid slurries began to appear. It is the ancestor of soup and soup.
However, the word "soup" did not appear until much later in the Middle Ages (13th century). Despite the rather precise date, the origin of the word remains controversial. The ideas are numerous and none have been proven.
In Latin, suppa means "to soak".
In Germanic, supon means "to season".
In Francique (Old French), sûppa which will then become "soup".
In Dutch, sopen means 'to soak'.
In Dutch, sopen means 'to soak'.
At that time, the word soup was used to describe a slice of bread soaked in a hot liquid, usually broth, milk, sauce or gravy.
Soup was rather the designation for vegetables cooked "in the pot". They were eaten by wealthier people because the food was better and the texture more velvety.
Nowadays, the name doesn't matter so much anymore. We use the different nominations in an equivalent way without thinking about the old designations.
The benefits of drinking soup
The soup has many advantages.
It hydrates: Between the water from cooking and the water in the vegetables, a homemade soup provides up to two glasses of water.
It protects the heart: Vegetables are known to be rich in antioxidants (including beta-carotenes) and therefore reduce the risk of developing heart disease.
It cuts hunger naturally: Thanks to the amount of water and fibre in the soup, it gives you a feeling of fullness and cuts off the urge to eat more.
It is full of nutrients: Soup is extremely rich in nutrients. It contains 5 to 25% of the vitamins, fibres and minerals (calcium, magnesium, iron and sodium).
It can be used as a complete meal: By adding a protein (ham, bacon, chicken) and a dairy product (a little cream, grated cheese), your soup becomes a complete meal.
It contains few calories: The soup is ideal for those who wish to diet. A normal plate (250 g) contains between 50 and 150 Kcal and is low in fat.
It facilitates transit: The presence of fibre in the soup helps to regulate intestinal transit better. Soups are ideal for people suffering from constipation.
It is appreciated by all: Soups have the advantage of being appreciated by everyone. For children who don't like vegetables or older people who have difficulty chewing, soup makes it easy and trouble-free to eat your vegetable fix.
Tips for a better and more tasty soup
Thoroughly rinse your vegetables to remove any pesticide residues.
Do not wait too long after cutting your vegetables, otherwise they oxidize.
Don't make too small pieces as this limits contact with the hand. The less contact there is with the vegetable, the better it is preserved.
For cooking with water, it is better to pour already boiling water over the vegetables to limit the cooking time. This will better preserve the vitamins.
After cooking, place the vegetables directly under cold water to stop the cooking process.
Keep the cooking water as it contains most of the nutrients in the vegetables.
When the soup is ready, cool it down as quickly as possible.
If the soup is frozen, it is best to store it in small containers of the desired amount.
Reheat only as much soup as you need. Reheating it several times encourages the growth of bacteria and reduces its shelf life.