Soup is considered to be as old as the history of cooking. In times when food was scarce, dumping various ingredients into a pot to boil was not only cheap, it was filling. Its simple constitution made it accessible to rich and poor alike, and simple ingredients made it easy to digest for the both the healthy and sick. Each culture adopted its own variation with the ingredients on hand—Spanish gazpacho, Russian borscht, Italian minestrone, French Onion, Chinese wonton and Campbell’s tomato—are all variations on the same theme.
Cereals would be roasted and ground into a paste, which would later be cooked. The word “soup” probably derives from the bread over which this gruel was poured, called a “sop” or “sup.” Before this word came along, the concoction was called broth or pottage. Gruel remains a staple in some cultures, but is sometimes made of other starchy foods, such as legumes, chestnuts or root vegetables.
Cooking soup held certain appeals and advantages to our culinary ancestors. Unlike the hot air rising from a roasting fire, boiling water comes into full contact of submerged foods. This allows for a quicker cooking time and more complete cooking. It also opens up foods to new flavors. For instance, cereal grains release starch into the liquid and cause it to thicken. Soup allowed certain animal parts, particularly bones, not to go to waste because boiling them extracts a natural flavor. Some inedible plants, such as acorns, become consumable after boiling away poisons or undesirable flavors.
Soup comes in many variations — chicken noodle, creamy tomato, potato and leek, to name a few. But through much of human history, soup was much simpler, requiring nothing more than boiling a haunch of meat or other chunk of food in water to create a warm, nourishing broth. Later, the act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures.
Advancements in science enabled soups to take many forms…portable, canned, dehydrated, microwave-ready. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.
For me soups are the perfect easy to make dinners especially during winters and on full on diet days. I change the variants according to the situation and make it rich or fulfilling or carbs free or ketonic as I wish to be for that particular time of need. I made it healthier by adding a variety of veggies along with coconut flour and almond meal. These are the two things which I used these days as it is healthy and nutritious. Adding a dash of butter at the serving time will enhance the flavour and its good for kids too.
Peel, clean cube the veggies.
Add all the veggies to a pressure cooker along with water.
Pressure cook for 2 whistles.
When the pressure is released, mash up the veggies and strain it through sieve.
Make a thin paste combining almond meal and coconut flour by adding 1/4 cup water.
Simmer this again by adding the paste.
Adjust the seasoning.
Serve hot with croutons and just enjoy the soup itself.