You may be wondering how souping compares to another popular diet trend, juicing.
While juices are extracted from fruits and vegetables, leaving the fibrous pulp behind, spouts are made by pureéing whole ingredients, and they retain beneficial fibre. 

SOUPING: low in sugar, high in fibre, includes proteins from legumes, greens and grains, can be served hot or cold

JUICING: may be high in sugar (natural fructose), low in fibre, not a good source of protein

From all the soup recipes in the world - this might be one of the best :-)



2 tbsp olive oil, 1kg bone-in chicken pieces, 1kg chicken feet, 3 litres water, 2 tbsp apple cider vinegar, 150g onion (chopped), 200g celery (chopped), 150g carrot (chopped), 8 garlic cloves (peeled), 1 bay leaf, 1/2 bunch parsley, 2 tbsp jalapeño pepper, 1/2 tsp salt, 1/2 tsp pepper 

In a large casserole heat olive oil, add chicken, cook for 8 minutes, add water to cover chicken, add vinegar and heat until boiling about 30 minutes, reduce to simmer and cover, simmer for at least 6 hours, two hours before removing broth from the stove add onions, celery etc....cook for remaining two hours...done :-)

You may like the book "SOUPING" by Alison Velazquez

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