Soup trends: Souping, wild herb soup and Co.
Anyone who thinks that soups have a dusty image is wrong. What was once considered poor people’s food is now standard on party buffets and an indispensable part of the trend food scene.
We present the hottest soup trends and have put together the best recipes for you to cook at home.
It is not surprising to us that soups are becoming more and more popular, after all they are healthier than fast food and still quick to prepare. In the meantime, every big self-respecting city has its own soup bars and even well-known snack chains are adding more and more soups to their menus. Soups are incredibly varied and have long since lost their staid image. According to the German Soup Institute, every German spoons an average of 100 plates of these varied soul warmers per year. Soups from the box or bag to make it about half and will certainly need many lunch breaks rescued.
Food trends for spooning: the recipes
Whether hot or cold, sweet or savory, soups are always a pleasure and there is almost nothing that does not fit in a soup. In our recipe section you will find the recipes for the most popular soup trends as well as newly interpreted classics. Click through and discover the diversity.
Souping: the new detox
Soups are particularly popular with all people who want a varied, healthy and sustainable diet. Where juice cures used to be made, today people speak of ” souping” as a new detox trend. The menu includes a wide variety of soups with fruit, vegetables, nuts or seeds, which can be eaten cold and warm. Soups usually contain less sugar and calories than juices or fruit smoothies and are supposed to help cleanse the body. In addition, soups warm up nicely from the inside, fill you up and supply the body with all the important nutrients – especially if they are prepared with fresh, seasonal and, at best, regional foods.
Exotic soup trends: Pho and Co.
The new trend soup Pho originally comes from Vietnam and is traditionally eaten for breakfast. In particular, its health-promoting ingredients made the pho soup more popular. Pho contains anti-inflammatory zinc , immune-boosting vitamin C and digestive coriander. Traditionally, pho is a beef broth with beef or chicken, which is served with flat rice noodles and fresh herbs. The soup can be refined with lime pieces, chilli rings or fish sauce, if you like.
Another Far Eastern trend is ramen . A Japanese noodle soup, usually made from bone broth, thick wheat noodles, eggs, herbs, and vegetables. There are no limits to the imagination when it comes to the side dishes. Ramen often contains various types of meat and fish, tofu, spring onions, coriander, shiitake mushrooms, algae, bamboo shoots or Chinese cabbage. The noodles for ramen, which are already called ramen, are made from wheat flour, salt and water. They are available as instant noodles, fresh, steamed or dried.
Bone broth as a food trend
What we already know from our grandmother is now totally hip again: Boiling bones. Bone broth is said to be good for our immune systems, tissues and bones. Not only Hollywood stars swear by bone broth , which is supposed to even help you lose weight. The nose-to-tail principle , i.e. using everything from animals from nose to tail, is an important step towards a more sustainable use of our resources, which is why we definitely want to give bone broth a chance.
The basic principle of the bone broth is to prepare good organic bones of beef, pork, lamb, poultry or game in water. It is important that some tissue and soup meat still adhere to the bones, as this is what gives the broth taste. The water is brought to the boil for approx. 4 to 6 hours and the resulting foam is regularly skimmed off. Every 20 minutes you should check that there is still enough water in the pot. You can add herbs, garlic, celery, onions or carrots and of course pepper and salt 1 to 2 hours before the end of the cooking time. Above all, apple cider vinegar should not be missing in your bone broth, as this is what ensures that the healthy substances are released from the bones.
Fresh from the meadow: wild herb soups
When the first rays of sun come out and spring begins, there are all sorts of wild herbs in the forest, on the meadows and along the way , from which wonderful soups can be conjured up. Dandelion, nettle, ground elder, dead nettle, daisies or wild garlic are welcome ingredients in our soup pot and children in particular have a lot of fun with collecting herbs. Wild herb soups are experiencing a comeback, especially in times of mindfulness and zero waste movements, and are therefore a soup trend for us that we would like to devote ourselves to this year. Since not all wild herbs are edible, you should only collect herbs that you know. Then nothing stands in the way of a healthy soup made from herbs that you have picked yourself.