There’s something quite satisfying about soups. Not only are they nourishing, filling, a great way to get lots of goodness into the family but they’re also, extremely comforting…..with that “welcome home” kind of feeling.
Now as the weather gets colder and wetter, and the evenings get darker we start to dig out the recipes for this hearty, warming meal that sits comfortably on the table as a snacky lunch or an evening appetiser!
Where it all started
So I thought I should see when we started having soups and I was surprised to find this titbit of information…..in 18th century France, a Parisian entrepreneur opened a shop specialising in soups – only then, this inexpensive food was referred to as “restaurant” meaning something restoring. The shop’s popularity grew and this prompted the modern use of the word restaurant for shops where we can eat! Did you know that?
Different types of soup
Soups can be warm, cold, canned and even a dessert – the Filipinos have a traditional dessert soup, called Ginataan which is coconut milk, fruit and tapioca.
The texture can vary too, from fairly runny to a thicker broth type and it’s a fabulous way to add lots of healthy vegetables and goodness without anyone knowing!
It’s actually quite fun experimenting with recipes to “tweek” them to suit your taste and it’s easy to thicken a soup by adding lentils, flour or grains and at the same time adding extra nutritional value.
Soups are consumed worldwide and have different, sometimes exotic descriptions depending on which country they’re from. We all know of the French Bouillabaisse, a classic fish soup; Bird’s nest soup, a Chinese delicacy; and Clam Chowder, a well known New England speciality.
Here at Lucy Bee we thought we’d share some of our favourite recipes with you over the next few weeks – and would love to include some of yours, too.
This recipe is for a lentil soup that includes that wonderful spice ginger, which is an antioxidant, anti-inflammatory and can reduce nausea in pregnancy. Tastes amazing too! An Indian lady told me that the best way to peel ginger is to use a teaspoon and scrape it across the skin. This way you don’t lose any of its nutrients.
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 thumb sized piece of ginger, chopped
- 25g Lucy Bee Coconut Oil
- 250g organic split red lentils
- 1.2 litres vegetable stock
- ½ lemon
- Black pepper.
- Sauté the onion, garlic and ginger in coconut oil for 5 mins.
- Add the lentils and stock, bring to the boil.
- Simmer for 20mins over a low heat until the lentils are cooked.
- Whizz the soup with a hand blender or food processor. Return to saucepan and squeeze lemon juice over and pepper to taste.
We’d love to share some of your favourites, so email them to us at firstname.lastname@example.org and let’s warm up these cold autumnal days.
About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.