In the heat of summer, we crave light, refreshing meals like salads, pies, or cold soups. These dishes are simple to make, packed with vitamins and nutrients. Nutritionist Audrey Blind, who penned the foreword for My Health and Wellness Juice Bible by Sandra Ericson, shares expert insights with Madame Figaro on maximizing their benefits.
Audrey Blind suggests using water or vegetable milks. Skip coconut milk due to its saturated fats, and avoid bouillon cubes, ready-made stocks, or premixed spices, which are overly salty. Instead, enhance flavors with fresh herbs or a touch of spice.
For a detoxifying soup, opt for fennel, black radish, or kale. For a vitamin boost, choose carrots, tomatoes, red lentils, or squash blended with lemon or orange juice. Note: Enjoy avocado-based cold soups and gazpachos in moderation due to their olive oil content.
Cooking makes vegetables more digestible, though it alters some nutrients. Raw veggies preserve vitamins fully. The best approach? Combine both for optimal nutrition before blending.
Primarily water-based, cold soup alone won't satisfy hunger—liquids don't trigger fullness like chewing does. Pair it with chewy foods like bread. For daily enjoyment, balance with proteins and starches, such as chickpeas or red beans added directly or on the side. Always chill thoroughly, never freeze—icy soups harm digestion!
Ready to whip up your own?
