There’s a chill in the air, the usual coughs and colds have started to make the rounds, the scarves are out and the idea of salad for lunch is a long-distant memory. Celebrate all you lovers of the warming and fulfilling lunch: it’s full-blown soup season.
Whether it’s because the weather has turned or because you’re feeling under the weather, a hot bowl of steaming soup can provide solace, and no doubt you have a clear idea of what your own ultimate comfort soup is. At a guess, it’s probably influenced more by what your Mom made you when you were little than the potential health benefits.
But some would argue that the soups we turn to for digestive consolation are much more than just nostalgia in a bowl. Instead, perhaps they’re centuries of received wisdom and natural-medicine distilled into soup form and culturally enshrined.
Chicken soup is one of the obvious infusions for many. Your grandmother’s and your mother’s chicken soup was this mysteriously wonderful thing. We love it, although we don’t know why it’s so good. The secret to good chicken soup is fiercely guarded, and everyone has their own version. But there’s more to it than nostalgia, especially if the broth is made from bones, a good source of amino acids and healthy bacteria.
But what if you grew up in an Asian household? A bowl of miso soup is what makes everything better. They say the same about our chicken soup – it’s ‘tummy’ food. Miso is a core Japanese ingredient, made from fermented beans and then mixed, depending on the region, with rice, noodles or beans. Like lots of fermented foods, miso is rich in amino acids and complex proteins. The fermentation process also means miso contains lots of probiotics, making it easy to digest.
And lastly, during my trip to India last year, I was exposed to family cooking and they claim they make daal at least once a week. It’s a very substantial meal; more robust than a clear broth soup. Daal consists of lentils of all kinds boiled down into a mush that’s seasoned with spices. You can add onion, garlic, ginger, chili and turmeric. Turmeric is an anti-inflammatory, and garlic, chili and ginger are all traditionally linked to warding off colds and illnesses.
So, with those three options to keep you warm and cozy this winter, I thought I’d share my most recent favorite. It only has 3 ingredients and it’s so easy to make. It sure made me feel better when the temperatures here in the Northeast dipped below zero!
Roasted Cauliflower Soup Recipe
This creamy soup is so luxurious and what I call “a belly warmer”. Let’s first look at the incredible health benefits of this versatile vegetable. Cauliflower is a low calorie, low. carb, high fiber food. All that fiber is good for your gut health, lowering inflammation and even helping with weight loss. Cauliflower also packs in a load of Vitamin C, which is a great immune booster. Here’s the recipe:
Ingredients:
- 1 medium head of cauliflower, cut in to florets
- 1 T. coconut oil or 2 T. dairy-free butter, melted
- Salt and pepper to taste
Preparation:
- Pre-heat oven to 350°F.
- Place florets in a bowl, sprinkle on the oil or butter and add the salt and pepper. Stir. Place on a rimmed cookie sheet and roast for 30-35 minutes until easily pierced with a fork and somewhat golden.
- Meanwhile, set a large pot with 4 cups of water to boil. Once boiled, set aside.
- Transfer cauliflower to a blender and blend on medium-high speed. Slowly pour in the freshly boiled water, scraping the sides as you need to until you have the desired consistency of your soup. The longer you blend, the silkier it becomes. You can also add in some extra olive oil or butter to give it a creamy boost.
- Empty any remaining water from the pot and pour in the soup. Heat through over low heat.
- You may add in additional spices now such as cayenne pepper, thyme, smoked paprika, or nutritional yeast. Play around until you are happy with the flavors.
Serve with a slice of rye or gluten-free bread and enjoy.
Serves 4-6
What do you think? Are comfort soups merely nostalgia in a bowl, or is there some nutritional basis in what we choose to eat when we’re under the weather? What do you like to fill a bowl with when you’re wrapped up under blankets at home?