6 reasons why you should switch to vegan raw food soups

Soups are all the rage, especially when it gets colder outside. Because soups combine the best of nature. With their vibrant colour, they are not just pleasing to the eye;

Their fresh, vibrant ingredients create a great flavour that provides an antidote to the uncomfortable temperatures: With a strong flavour and nutritious, warming components.

Let's go!

1.) The factor: Equipment

If you look around the world of shopping baskets and delivery services, you will notice that more and more convenience products are being consumed. Conversely, this shows that food has to be consumed quickly, or that people feel less and less compelled to go back to their roots: Cooking and preparing food yourself!
The lack of personal opportunities to realise recipes in one's own kitchen may also be a reason.

Our first argument in favour of raw food soups is that we only need a blender (preferably a high-performance blender)! This means we have less cleaning to do, so less time and energy is needed compared to preparing it in a saucepan on the cooker.

2.) The time factor

In our minds, the quickest soup is probably the one from the bag or can. We need a change of perspective here, because the quickest way to prepare soup is absolutely in a high-performance blender, as it also heats the soup to the desired temperature and does so very quickly in just a few minutes. Of course, the preparation and finishing work is also quick, no chopping, no major cleaning, just pour water into the blender jug and let the blades rotate again.

.) The health factorWhere

we have to boil other soups first to release the full flavour by bursting the cell walls, this work is done by the rotating blade in the blender. Here we achieve the flavour volume mechanically and not thermally.

This means a wonderful flavour experience without destructive maximum temperatures. The cooked soup has to cool down before it can be eaten. In the blender, we don't even go up to 100°C, we just let the blender run until our desired temperature is reached. We at Keimling Naturkost naturally recommend not to go above 42°C in order to get the maximum yield of vital substances. But even 50°C or 60°C is better than 100°C.

Another tip: Preheat the soup bowls at low temperatures so that the heat of the soup does not drop so quickly.

4.) The flavour factorIt

is unbelievable how much variety and richness can be found online on the subject of raw food soups. The site www.rohkost.de has the most recipe hits for the search term "soup", but you can also find a lot on many other sites. So raw food soup is not just about the classic gazpacho or cold bowl. The ideas really are endless. Anyone who tries it out will be rewarded with authentic flavours, spicy, mild, exotic and hearty moments of pleasure, it's simply inviting.

5.) The no waste factor

Vegetables, which are mainly used in the soup, can get a bit tired in the fridge. If carrots and courgettes can be bent, it will be difficult to use them in salads. In the blender as an ingredient for a delicious soup, the vegetables can actually be a little more advanced; anything that does not yet have mould or rot is allowed. Instead of compost, use the soup blender!

.) The cost-benefit factorVegetables

from the special offer box, wild herbs for free, home-grown or foraged mushrooms - soups from the blender are also cheaper than shop-bought versions. But they are certainly healthier, as they are freshly prepared and we decide on the ingredients, spices, temperature and personal flavour. We think it couldn't be better.

So get to the blender!