Changing season of soups

Five delicious soups that can be served either hot or cold.

| September/October 2002

  • Dishware courtesy of The Cupboard, Fort Collins, Colorado
  • Dishware courtesy of The Cupboard, Fort Collins, Colorado
  • Dishware courtesy of The Cupboard, Fort Collins, Colorado
  • Dishware courtesy of The Cupboard, Fort Collins, Colorado
  • Dishware courtesy of The Cupboard, Fort Collins, Colorado
  • Dishware courtesy of The Cupboard, Fort Collins, Colorado

Hot soup conjures the simple, fireside comforts of warmth, shelter, and nourishment. It’s so apt a connection that most of us forget the opposite but equal pleasure of chilled soup. Yet few foods stimulate the senses the way cold soup does during the cloying heat of summer or early fall.

Over the transitional months when days and evenings can alternate between dog-day heat and frigid night, this quintet of soups bridges the temperature shifts. All are equally good served hot or cold. All are easily and rapidly prepared and are packed with nutrients, rich in flavor, and low in fat.

A bowl of bonuses

If flavor isn’t enough of an inducement to try these vegetable-based soups, then consider this: All of them offer a bonus of micronutrients that sustain health. Please note, however, that while scientific investigations support the value of these phytochemical nutrients, quantities in these soups are generally below the level administered to test animals. Still, most nutritionists believe that in the aggregate, a phytochemical-rich diet provides the best road to health.

Broccoli

Broccoli is loaded with numerous sulfur-containing, chemoprotective molecules. A notable one is the antioxidant called sulforaphane, a breakdown product of glucoraphanin. Laboratory studies in animals have shown that sulforaphane induces the production of phase 2 enzymes that deactivate free radicals and inhibit early tumor growth. When added to tissue-cultured human prostate cancer cells, it inhibits the malignant process by both arresting growth and stimulating apoptosis (cell death). Numerous other preliminary studies suggest that sulforaphane may have much broader, chemoprotective value.



Tomatoes

Laboratory and epidemiological studies suggest significant anticancer activity for lycopene, the carotenoid pigment that colors tomatoes red. Preliminary data indicates it may prevent the initiation of prostate tumors and reduce the rate of growth of preexisting cancerous prostate cells. Other evidence suggests that it inhibits the division of breast cancer cells as well. It also appears to decrease the incidence and size of chemically induced lung cancers in mice.

Cooking increases the bioavailability of lycopene in tomatoes. Heat breaks down cell walls (facilitating digestion) and converts lycopene from the less-active cis form to the more-active trans configuration.



Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds