Mexican Street Corn Soup
The indispensable soups of our kitchen gain importance with the cooling of the weather. So what are the benefits of drinking soup? Here are the benefits of drinking soup from experts of the subject, and soup recipes that protect from the flu.
As it can be prepared with meat, vegetables and legumes, soups that appeal to every taste, increase our fluid intake, which starts to decrease in winter, as well as allowing us to get up happier from the table. Dietitian Canan Aksoy, who says that soup should definitely be included in the meals, says that control with the soup can be provided more easily.
While dietician Aksoy said that we should not be missing the soup from our meals, especially in the winter, he listed seven reasons for drinking soup:
The duration of the satiety signal from the stomach to the brain is 20 minutes. Many of us do not feel that we are satiated because we eat more quickly than this. When we drink soup, we get toughness signals due to the prolonged time.
The soup helps to stretch the stomach wall and, accordingly, to the functioning of the toughness center.
Starting food with soup stops appetite. This allows us to eat less. Especially those who follow a slimming nutrition program should definitely start lunch and dinner with soup.
Consuming soup in cold weather provides emotional happiness as well as physically warming.
Soup; It can be prepared quickly and practically with many foods such as vegetables, meat, chicken, fish and legumes. For this reason, there is a soup type that appeals to every taste. For example, someone who does not like chicken broth can enjoy tomato or lentil soup with pleasure.
Since cereals are used predominantly in the cuisine, a bowl of soup is given instead of a slice of bread. One slice of bread is 30 grams and a bowl of soup is 200 grams. However, although it is high in quantity, many types of soup have lower calories than bread.
As the weather cools, our water consumption decreases. However, for our health, we need to drink enough water in winter. Although the soups do not meet our water needs directly, they provide great benefit to the fluid intake that our body needs.
Chicken soup with vegetables
200 gr chicken breast
1 cup of red or yellow lentils (60 grams)
1 medium onion (120 grams)
1 leek (130 grams)
1 small celery (250 grams)
2 red peppers (30 grams)
1 vineyard of spinach (200 grams)
1 teaspoon of salt, turmeric, black pepper, red pepper
Chop the chicken breast meat and turn it slightly in the pot. Put the onion chopped on top and fry very lightly. Clean and wash all vegetables. Chop vegetables other than spinach into small cubes and throw them in a pan with lentils. Add 5 – 6 glasses of water on it. As soon as it boils, add the spinach you chopped thinly. Add salt and other spices and cook for another 6-7 minutes. You can drink this soup for an unlimited time for a day after you miss your diet or get intense calories such as New Year’s Eve.
2 handfuls of broccoli
1 medium leek
1 medium potato
2 tablespoons of oil
1 glass of water Milk
Roast the broccoli, leek and carrots you chopped into the oil for 2-3 minutes. Add four cups of water and a glass of skim milk and boil, then pass through the blender. If you add salt after boiling, you will prevent milk from cutting. It can be served with black pepper.