Soup's On: Why Eating Seasonally Is Good for the Body

By: Sarah Love

Fall is on and winter is upon us! Our bodies crave to be warm when temperatures cool. We wear more layers of clothes, burn fires and eat hot foods. Ayurvedic and Chinese medicines advocate living in harmony with the seasons. And so through properly fueling our external and internal bodies, we are able to maintain a healthy balance as the seasons change.

Through the practice of Nia, our bodies warm up externally and internally to an hour of a cardiovascular workout before moving, cooling down and then stepping out. The cycles leave us refreshed, energized and ready for the next step in our lives.

Also having a similar effect on our internal and external bodies is eating seasonal and local food, as much as possible. As a sensation scientist, I know this food loves my body as much as I enjoy savoring green beans and winter squash.

A great way to embrace the season is through making soup. Each week I make a soup trying out new recipes like French onion, curry cauliflower or chili bean. Soups are a healthy one-bowl meal and can be adapted for any diet from carnivore to vegan.


Basic Soup Recipe

When it’s soup time, I check what’s in the refrigerator and what I’m in the mood for. Today I’m in the mood for something with lots of veggies, something with an exotic taste, something spicy-like or something plain? This simple recipe can be modified to suit your tastes while using seasonal foods.

Sauté an onion in 2 T of oil and brown

  • You choose the type of onion and oil. Cook about 10 minutes, stirring often. 


Chop a carrot or two and a couple stalks of celery and add to the onion

Add 6-8 cups broth

  • If you’re adding meat or fowl, this could be beef or chicken stock that you can pick up in handy cartons. For vegan or vegetarian, add a vegetable stock.
  • If you’re going for a cream soup, add less broth, then milk or cream the last few minutes of cooking.


Add your imagination – and what’s in the cupboard

  • Potatoes and kale make a great soup.
  • A variety of beans – kidney, garbanzo or pinto
  • Leftovers such as chicken and rice can be used.
  • If using a grain like rice or noodles, think small. A 1/4 cup of rice goes a long ways. Grains swell in liquid and you’ll have more of a casserole than a soup if you go heavy on the grain.


Season

  • Salt and pepper to taste.
  • For a spicy soup, add chili flakes or a Serrano pepper – especially if you’re adding beans.
  • Cinnamon and nutmeg in a squash soup.
  • A dash of white wine is good in chicken noodle or red wine for beef.
  • Herbs like thyme, oregano, or cilantro – fresh or dried. Finely chopped parsley binds the flavors in a soup.


Serve

When all the ingredients have cooked and you’ve got the taste you want, set the table. Add a nice bread and salad and invite others to join you in a bowl of fresh made soup that’s good for your body and soul.

Give your body the right fuel this cold season and stay externally and internally balanced. Bon Appetit!