I am so excited to embark on a soup “du jour” journey. After suffering with the flu and having no soup on hand, nor the energy to cook, I am determined to never again be without a soup in my freezer. Realistically, I won’t really make a new soup every day, so “du jour” is a stretch– bear with me.
Soup is so good on so many levels. Soups are easy to eat when you aren’t feeling well. They deliver fluids when you are tired of water. And when you throw in the vegetables, soups are packed with healing nutrients.
But don’t wait until you are sick to brew a pot! The right soups can help to keep you healthy. It’s easy to pack soups full of vegetables, whole grains, legumes, and lean meat. Most of us need more vegetables and legumes, in particular, so finding new and tasty ways to ramp up those foods in your life is a good thing! The nutrients and bioactives they bring to your bowl will strengthen your resistance to infection, and reduce your risk of chronic diseases.
A good deal of research in recent years has shown that starting a meal with a small serving of soup reduces the amount of food people eat for the meal, overall. Why? It’s simple. Incorporating fluids (and fiber) into foods makes them more satiating- that means your hunger is satisfied sooner.
I started my soup du jour journey on Saturday with Butternut Squash Bisque. This recipe comes from Cooking Healthy Across America, published by the Food and Culinary Professionals practice group of the Academy of Nutrition and Dietetics. These recipes are family favorites and regional classics, submitted by registered dietitians from around the country.
I noticed the recipe called for ginger, which I happened to have around. I never have fresh ginger, but had bought it to make a Christmas dessert and got so busy I never made it. So i was excited to use it in this unique way. It really gives the soup a kick.
It’s super easy to make. The vegetables don’t have to be finely chopped, because they’ll be puréed anyway. And there aren’t many ingredients overall. I’m slow with a knife, yet I still prepared this recipe in just over half an hour.
This is a low-calorie yet satisfying soup. Puréed veggies, along with healthy monounsaturated and polyunsaturated fats from canola oil, and just a little skim milk mean each spoonful is more substantive, more tasty.
It’s a little light on calories and protein to make a complete meal, so include it as a meal starter. Although the bisque alone was just right for my husband, the final flu victim in our house, he did note that under healthier circumstances, he wouldn’t mind a crumbled bacon garnish. Just a tiny garnish!
In closing, I want to thank all of my Facebook friends who suggested more great recipes for this journey. Which one will I try next??? Which one will YOU try next?