It’s time for soup. Always and at all hours. “Souping is the new juicing”, announced The New York Times in a forecasting mood at the start of the year: in the wake of the centrifuged and live juice trend, the latest healthy eating craze does indeed seem to be that of soups. A fad which appears to be spreading from the States from one spoon to another around the planet.
What is Souping?
From the viewpoint of physical wellbeing, the keyword is: detox. All the beneficial properties of pulses and vegetables, proteins, vitamins and the like are blended together in what is, broadly speaking, an extremely healthy and economical option but, for once, rich in fibre and cooked to make it more digestible. The sugar content is provided by the complex carbohydrate variety and not simple fruit sugar. And, unlike a juice that is knocked back at the speed of thirst, soups are eaten slowly, to regale us with a pleasing sensation of fullness.
The Key of Success
On the subject of sensorial pleasure, consistency is the winning factor when it comes to soup: pleasing to the palate, it may be more or less creamy and liquid according to the recipe but never solid enough to prevent the purification process by which it is inspired, nor too liquid to make its consumer feel deprived of a proper meal.
A consistency that is catching on fast, there’s no doubt about it: in the summer that has just drawn to an end, in the northern hemisphere, cocktails underwent a solidification process. Mojito, Daiquiri, Cosmopolitan and Margaritas were being served by top barmen and chefs in a foody version, in consistencies that were more or less solid, more or less foamy, in a creative impulse that could even be defined as tending towards “Negroni soup”.
Soup restaurants Around the World
From Singapore to Genoa, Italy, from Reykjavic in Iceland, to Bruges in Belgium, soup restaurants are becoming all the rage. In London, the debate is on about where the best soup can be eaten, while in New York ratings are published on the best soups in the city. In France, the winning consistency is that of bouillon.
It cannot be denied that the restaurant business, at least the one in stars and stripes, has firmly grasped the spoon. It is not just a question of offering menus focused on soup. Too easy! Here is a prime example: Zoup!, set up almost twenty years ago, today it is a chain offering a choice of 12 soups every day in 88 locations distributed throughout the northern United States and Ontario.
Souping and Detoxing
Authentic “souping”, however, is a soup version of detoxing which offers genuine detox battle plans, whose protagonists are armed with ladles. Starting from the Big Apple, the Splendid Spoon suggests “plant based plans” for detoxing, inviting you to put your trust in its steaming, ready-to-eat bowlfuls. Soupelina in Los Angeles follows a similar concept: at the start of the year, it also came out with a book entitled “Soupelina’s soup cleanse”, in which the chef shares her detox dietary secrets based on soup, lasting from 3 to 5 days.
Soupure from the California metropolis has even expanded its activity to delivering all over the country. This company is also specialized in purifying soup-based programmes: it supplies liquid kits to replace solid meals with consistencies that vary between soups, broths and alkaline waters to be consumed on a rotation basis.
This is “souping”, a cleansing diet to follow a certain number of times a year: will it continue to attract followers also outside of the States? What is for sure is that the soup consistency is back, at mealtimes, between meals, instead of a meal and it might be worth a bet that, when the cold weather sets in, it can only become more tempting...
What is Souping, Between Taste and Cleanse
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