Food, Nutrition & Health: Soups

• Define the term ‘soup’. • State at least two

ways soups can be included in meals. •

Objectives Describe two reasons why soups are

included in one’s diet.
• Identify types of soups.
• Classify soups according to its cooking accompaniments for soups.
technique. • Identify suitable garnishes and

What is a soup?

•A well seasoned liquid often served at

the start of a meal in order to stimulate
the flow of digestive juices.
included in
one’s
meals?

As an appetizer.
This is a (small)
food item eaten
before a main meal.

As the main dish of

a course.
Why include soups in meals?

To stimulate one’s appetite.

 To provide hot food in cold weather.

To provide energy especially for convalescents

( persons recovering from illness).
 TYPES of SOUPS

Let’s look at some types of soups!

The type of soup depends on the cooking
technique.
Broth is a liquid in which meat gentle simmering.
and vegetables are cooked
and nutrients extracted by
 Consommé or clear soups made from

THIN SOUPS stock and clarified with egg white and

shell to remove impurities.
Bisque a shellfish soup,
THICK SOUPS
 Cream soup: a soup
typically lobster is used. that is not only
puréed. It has cream or another dairy
product added to it.

Purée is a soup made of

vegetables that have been
passed through a sieve or
blended. No cream is
added.
 include:
• Flour
• Cornstarch
• Heavy cream
• Roux (a sauce made from flour,
fat and milk.
• Coconut cream

Thickeners used in thick soups

• These soups are often referred
to as a mixed soup.
• They are native to a particular
country.
• This soup forms the main part
 of a meal (i.e., main dish).
• It can include potatoes,
meat/poultry/fish, dumplings. •
It is also called a bouillon.

ONE-POT SOUP
Qualities of a well-made soup
• An attractive colour.
• A distinctive tasty flavour. •
Absence of greasiness • Free
frum lumps in case of a
 smooth soup
• No evidence of curdling in
cream soups
• Well seasoned and flavoured
Example of a garnish
Serve soups: •with a suitable garnish
•with an appropriate
•while it is very hot •in accompaniment
appropriate soups
Garnishes for
bowls, cups, plates
soups chopped chives •
croutons
• grated cheese
(consommés) •whipped cream (for
cream soups)
• chopped
•tiny pieces of meat
parsley •
Biscuits
Garlic bread
 What’s an
appropriate

accompaniment
for soups?

Johnny cakes/bakes Breadsticks