Soup Is a Must!

The soup
A strong broth has magic effects and can supply the body with energy for the whole day.

Our grandmothers used to say that “Soup is the song of the hearth… and the home”, and they also knew that the soup had a hidden power, they make you feel warm and fill you up. Soups and broths are getting more and more popular.

Bone broths, in particular, are experiencing a big boom and are increasingly referred to as magic drinks and food in one. Soups are a part of lunch or dinner, but they can also be the main meal that gives the body everything you need. What is their strength and why should soups be the number one choice not only in the winter months?

A Broth Full of Strength and Beauty

The soup
There are so many soup recipes, you can taste a different one every day.

Bone broth gives you energy quickly, but that’s not the only benefit for your body. Due to the large amount of collagen, the broths also greatly affect the condition of our skin, connective tissue, and joints. Meat broth soups have a positive effect on our digestion, and even when we have some stomach problems, they can calm down the discomfort. Thanks to these effects, they can help with weight loss and due to the low glycemic index of the soup you will not be so hungry so quickly. Beef or other broths are also a great food for strengthening immunity, which is needed more than ever in the cold weather. Bone broths contain a large amount of minerals and vitamins, which our body absorbs well and distributes where needed. The broth seems to be a miracle that gives energy much better than drinks or pills. Slow-cooked broth will give you strength all day long. And not only strength, thanks to the collagen that affects the skin, also beauty. The broth soup should be a part of your diet and even a better idea is to carry with you all day long. For example, in a vacuum flask. So whenever we feel tired, weak or hungry, just unscrew the lid and drink it.

Preparing the right and strong broth is time consuming, but the results will amaze you. The broth should be cooked slowly for several hours, of course, the essential is, of course, meat and bones, then root vegetables. Then you can freeze it and keep it for later. If you do not have time or mood for cooking, you can buy the broths ready and make it thinner or add additional ingredients as you wish. For example, try “Finally Broth”, which is an artwork of two brothers who decided to fight against the stock cubes by the real broths.

The soup
You can always carry the broth with you, it will stay warm in the thermos and will give you the necessary energy, for example on a winter trip.

The broth is a truly low-calorie miracle which is a balance of carbohydrates, proteins and fats.

Vegetable soups: Different for Each Day of the Week

The soup
More recipes not only for tasty soups can be found in the book Luštěninová kuchařka se spoustou zeleniny (Legume Cookery Book with Lots of Vegetables) by Petr Klíma, published by SmartPress.

Vegetable soups like pumpkin, asparagus or sweet potatoes are also popular. Moreover, the preparation of vegetable soups is fast and the result is great. You can use fresh, frozen or canned vegetables. Vegetable soups also have a number of positive benefits. They contain fiber, vitamins, minerals and antioxidants. Thanks to the selected spices, the soup can be different every time. If you are keeping fit, beware of thickening or adding cream or fried bread. These ingredients can turn the soup into a calorie bomb.

Try soup recipes to warm you up and give you energy in winter. Our recipes are from the LUŠTĚNINOVÁ KUCHAŘKA se spoustou zeleniny (Legume Cookery Book with Lots of Vegetables) by Petr Klíma.

Miso Soup with Black and White Beans

For soup: 60 g black eye beans, 1 onion, 4 tablespoons of sunflower oil, 4 tablespoons of barley miso paste, 2 tablespoons of peanut paste, 2 tablespoons of ground ginger, 1 tablespoon of grated garlic, 250 g peeled rutabaga, 2-3 tablespoons of lime or lemon juice, green onions, fresh parsley or coriander, fresh chilli (not required)

  1. The soup
    Try something unconventional, such as Japanese miso soup.

    Pre-soak the beans in cold water the day before. Slice the onion finely and place in a pot with hot oil. Fry until pinkish and add the rinsed beans. Pour 1.2 liters of water and cook for about 20 minutes until the beans begin to soften.

  2. Meanwhile mix 100 ml of lukewarm water with miso paste, peanut paste, ginger and garlic in a mug with a fork.
  3. Now add the chopped rutabaga to the soup and cook for about 3 minutes until the cocoa is semi-soft.
  4. Put the pot aside, stir miso paste in a little water, sprinkle with lime or lemon, mix thoroughly and leave under the lid for about 10 minutes.
  5. Finally, add the finely chopped spring onion and chopped parsley or coriander. We can sprinkle finely chopped chilli before serving.

Adzuki Winter Soup with Fermented Vegetables

For fermented vegetables: 3 medium sized red peppers, 1 smaller zucchini, 2 cloves of garlic, 1 tablespoon of sea salt, 3 seeds of new black pepper, 5 seeds of whole black pepper, 3 bay leaves

For soup: 130 g adzuki beans, 5 tablespoons extra virgin olive oil, 1 large onion, 1 tablespoon of freshly grated ginger, 1 tablespoon of sea salt, 3 tablespoons of reduced tomato paste, 1 small parsley, 1 small carrot, 2 tablespoons of dried marjoram, a small bunch of spring onions or leeks, fresh parsley or coriander

  1. The soup
    In winter, the soup warms you up and provides the body with minerals and vitamins. For example, you can cook adzuki winter soup with fermented vegetables.

    Cut the zucchini and pepper into thin slices, mix with the garlic and press into a glass. Pour 0.7 liters of water into the pot, add salt, new spices, black pepper and bay leaves and cook for ½ minutes. Leave to cool and pour the vegetables in a glass with a cold infusion. Leave the lid open at room temperature for at least 5 days (if you have more vegetable left you can use it later as a salad or side dish).

  2. Soak the adzuki beans overnight. Slice the onion finely, place it in a pot with hot oil and roast until pinkish. Add the ginger to roast for a while, then add the rinsed beans. Pour 1 liter of water, add salt and bring to a boil. Cook slowly for about 45 minutes until the beans begin to soften.
  3. Add the tomato paste, coarsely grated root vegetables and 200 ml of water to the pan and cook for a few more minutes (if the soup seems too thick, add water.)
  4. Put the soup out of the stove, mix marjoram, 2 scoops of fermented vegetables and 1-2 scoops of brine. Mix well and season with salt. Sprinkle with chopped spring onion and parsley or leek or coriander on the plate.

Text: Linda Vojancová, photo: Petr Klíma, Luštěninová kuchařka se spoustou zeleniny (Legume Cookery Book with Lots of Vegetables);