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The New Frontier of Nutrition: Soup

Everyone is getting ready for the winter.  You bring out your heavy sweaters, winter boots, jackets, and whatever else you have in storage.  The cold season means hot drinks and hot meals -- which are always extremely enjoyable.  You're just in luck, because AFC has recently come to the conclusion that a simple bowl of soup is the New Frontier of Nutrition.

 

A masterful concoction: crimini mushrooms, bok choy, zucchini, red peppers, white onion, and spices: cayenne, red pepper flakes, paprika, cumin, sea salt, black pepper.   Add some freshly chopped scallions for perfection.

A masterful concoction: crimini mushrooms, bok choy, zucchini, red peppers, white onion, and spices: cayenne, red pepper flakes, paprika, cumin, sea salt, black pepper.   Add some freshly chopped scallions for perfection.

 

 

Jon and I are getting ready for the winter -- albeit a "Florida winter."  We’ve returned to South Florida Homestead just in time for the temperature drop.  During the summer in Florida, you simply can't eat hot soup.  It's too damn hot.   But now that it’s getting cooler outside, we’ve started cooking this highly enjoyable, and extremely nutritious dish.

 

AFC needs two large pots at the Homestead to complete the soup-making fiasco.

AFC needs two large pots at the Homestead to complete the soup-making fiasco.

But the finished product is worth the hassle.

But the finished product is worth the hassle.

Our passion for soup started because we wanted to maximize the amount of nutrition that we got from our vegetables.  When we steam the veggies, it always felt like some of that nutrition disappeared in the form of vapor.  That prompted many late night discussions:  How can we get the most nutrients into our dishes?   A lightbulb clicked at 11:00pm one Saturday night.  Make a soup!  In this way, whatever nutrition was “escaping” from the steaming process, we could keep locked in.

 

A spicy brown rice pasta soup with onions, mushroom, and bok choy.

A spicy brown rice pasta soup with onions, mushroom, and bok choy.

Portion out your bowl, and enjoy!

Portion out your bowl, and enjoy!

 

This isn't the first time we've "stumbled" onto soups.  There was a time when I accidentally cooked lentils with too much water, and it turned out to be a delicious variety (we ended up perfecting it by adding some ginger!).  This time, however, we’re focusing more on vegetables rather than legumes. We’re loading up some sautéed onions and peppers (cook first in olive oil before adding liquid), and then throwing in baby bok choy, zucchini, squash, mushrooms, or whatever else happens to be in the fridge.  Combining all of the organic ingredients into one big pot (or multiple, given that we haven't found a great "cauldron" for purchase yet) is the name of the game.  After the liquid portion of soup is cooked, we add in some black rice or kasha to make the meal more substantial (you can also use the soup broth the following day to cook fresh grains -- another secret at the Homestead).

 

This is a prized secret for AFC followers, and golden advice.  Use the broth from your soup to boil your grains the following day!  The grains will soak up the nutrition from the vegetable stock, and you will be on your way to peak lean-ness.  Here we have some European arborio rice -- straight from the heart of Italy -- soaking up a plethora of lean body-building goodness.

This is a prized secret for AFC followers, and golden advice.  Use the broth from your soup to boil your grains the following day!  The grains will soak up the nutrition from the vegetable stock, and you will be on your way to peak lean-ness.  Here we have some European arborio rice -- straight from the heart of Italy -- soaking up a plethora of lean body-building goodness.

 

Most people usually don’t think of soup as a meal, but rather a starter.  It’s time to change that perception and see soup for the incredible nutritional vehicle that it is.  Not to mention the fact that it will keep you warm during the winter months!

 

We will be adding some of our favorite soup recipes as we discover them.  Stay tuned!

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