Soup must have been invented during the stone ages when a primitive man dropped a hot stone into a pre-made liquid to heat it up. The cooking of soups only became common after the invention of waterproof and heatproof containers about five thousand years ago. Soups have been an important culinary component at part of our daily menu and are simultaneously inexpensive and a gourmet dish. Left overs can be used as ingredient for soups. They can be eaten cold, especially during hot summer days, as well as hot. Soups can provide many healthy nutrients such as minerals, vitamins, fibres, phytochemicals and phytonutrients.
Eating soup can also help to keep you slim. Filling up on healthy soup can decrease your appetite and increase weight loss.
Soy as ingredient for soups
Soy can be used as ingredient in many soups. Soy milk can be used as basic ingredient for creamy soups. Tofu can also be used for this purpose. Okara, which is a leftover of soy milk production, and soy flour can be used for stews and soups. Soy cream will add the final touch when poured on top the hot soup.
Shoyu or miso can be added to any soup as alternative to salt or stock. A staple of Japanese cuisine, miso soups are served with nearly every meal in Japan, including breakfast. Miso soup is very simple and quick to make.