Soehnle 160 Jahre

Soups – hot food for cold days

Blue sky, glistening snow, chilling cold – wonderful. A long walk in the winter, wrapped in a thick jacket with woolly scarf and cap. But eventually it’ll get cold and one looks forward to a warm home – and tasty, hot soup. Time for winter to come …

Something hot is what you need. Soups are tasty, nutritious, healthy – and they have many advantages: Soups usually do not require the skill level of a star chef; they are relatively easy to prepare, they can be heated quickly – and they often taste even better the next day. But tasty soups not only keep us warm during the cold season, they also provide energy, strength, and support our immune system.

Strengthening the immune system
A diverse and vitamin-rich diet is important, specifically in winter, in order to strengthen our body’s own immune system. The various types of cabbage, beetroot, and lesser known types of vegetables like Teltow turnips and parsnips have much to offer. Beetroot, for example, is high in iron and potassium; lamb’s lettuce, kale, and endive also provide important iron. Turnips can cover the daily vitamin C requirement and have a lot of magnesium, potassium, and vitamin E. That’s why the following is important during the cold time of the year: Lots of diversity and exciting vegetable combinations, because our body needs a healthy mix of nutrients, especially in winter.

Beyond the plate
Why not try something new: Add ginger and chilli – spicy generates heat. How about an unusual cream soup made with parsley, served with crabs on toast? Or maybe leek chowder with parsnips? The possibilities are nearly endless and it's nearly impossible to make a mistake when cooking soups.

And for anyone wishing to look beyond their own cuisine, soups are also very popular on an international level. Asian versions with rice and glass noodles – seasoned with exotic spices. Italian Minestrone with beans, tomatoes, and grated Parmesan cheese. Or maybe elegantly French: a “Bouillabaisse”, the famous fish soup from Marseilles, or a bean soup “Cassoulet” – don't stress, you can get these meals at a restaurant, too.

A few practical tips:
If fresh vegetables are not available, it's also possible to use packages from the deep freezer. Most nutrients are preserved since it is blanched right after harvest and immediately shock frozen.

Various types of cabbage, specifically Brussels sprouts, lose their bittering agents after first frost.

Enjoyment without remorse: simply add a few whole or ground caraway seeds while cooking the soup, this prevents bloating!

Some suggestions for tasty winter soups:

Puréed cabbage soup
Vitamin-rich and hearty, the absolute classic among winter soups.

Potato soup with porcini mushrooms
Potato soup with dried mushrooms, very hearty and fills you up.

Beetroot soup with chilli
Very spicy to generate heat when it’s cold – with chilli, garlic, and ginger. If that doesn’t warm you up …

Parsley soup with crabs on toast
Creamy soup with parsley, full of vital nutrients, and tasty crunchy crabs on toast.

Leek soup with parsnips and ginger
Leeks and the rarely used parsnips boiled in white wine and broth – extraordinary and tasty.

Most recipes for the above-mentioned soups can be found under the key word “Soups” or “Winter dishes” on the following web pages: