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Myth or Fact? Fact! A healthy chicken noodle soup can offer you more than comfort when under the weather. There are two main reasons for this: the heat works to soothe an irritated throat, and the broth helps to hydrate, which is especially important during illness (think of all the times you've been told to drink lots of water or tea when sick). Not all soup is created equal. When choosing your soup, you want to avoid a few key things:
 Super soup! A hearty, homemade chicken noodle soup is your best bet for a sore throat. With a healthy, nutrient-rich broth as the base, cooked vegetables, and soft noodles to keep you full without irritating your throat, it will comfort you while helping you heal. For an even healthier option, look for soups that contain onions, garlic, ginger, and turmeric, which have lots of anti-inflammatory benefits, or even add your own mix to a more basic bone broth. Not in the mood for soup? If you're battling an illness but want something other than soup, popsicles are another great option since the cold works to numb the throat while also providing some extra hydration. Another hydrating option would be a caffeine-free tea, made even better with a bit of honey, which helps to coat the mucous membrane on the back of the throat (plus it tastes delicious).  If you're looking for some nutrient-rich soups to help bring you back to health, be sure to stop by the shop and check out what we've got cooking!
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Introducing: Za'atar! Let's talk about za'atar, our go-to spice mix, and the best way to liven up a simple meal. Za'atar has a dynamic flavour profile– think earthy, savory, and tangy– that's sure to give your dish a much-needed pick-me-up, especially if you've grown tired of using the same seasonings every night. This spice mix has truly changed the game for us here at Toronto Soup Co.; it's a pantry staple and a fan favourite.  How do I use Za'atar? Za'atar is a great, easy way to add flair to basic recipes– you can toss it on a chicken breast in place of lemon and garlic or throw it into a salad dressing. It also makes a great addition to favourite dips and sauces (hummus fans, za'atar is for you!) Traditionally, za'atar might be used in oil for dipping bread, or tossed onto labneh, and is often brushed on top of flatbread before baking. It's an incredibly versatile seasoning, with no limit on how you use it. Whether you want to pair it with some garlic or let it shine on its own, it's hard to go wrong with za'atar. What makes ours so special? Every chef has their own recipe for za'atar, making it with different combinations and quantities of spices, so it can be hard to find the one that is just right for you. And when it comes to store-bought varieties, there can be quite a lot of discrepancy between the quality of ingredients. In fact, many are made with fillers that greatly compromise the flavour. That's why we make our own at Toronto Soup Co.; that way, we guarantee the ingredients are fragrant and fresh. By focusing on quality ingredients, we can feel good about what we are putting into our bodies and onto our plates. We make our za'atar in-house, using a tried and tested combination of SUMAC, OREGANO, THYME, MARJORAM, SALT. Za'atar often also contains sesame seeds, we make two versions, one with and one without seasme, since we have a few fans who are allergic to sesame!   Chicken soup: Is it actually Jewish penicillin, or did your grandmother lie to you? Is chicken soup healthy? At a time when most people attributed sickness to superstition and the wrath of the gods, Hippocrates taught that all forms of illness had a natural cause. Medical historians generally look to Hippocrates as the founder of medicine as a rational science. Hippocrates and his followers were the first to describe many diseases and medical conditions. One of Hippocrates often-quoted statements is, "Let food be thy medicine and medicine be thy food." "Let food be thy medicine and medicine be thy food." Despite his credibility, there are doubters. Using food as disease prevention and treatment became regarded as old wives tales, myths or pseudo-science.
Food cures.  What is miso?
MIso - you get miso soup with your sushi platter, but do you know what it is? Miso is a fermented bean paste. Miso's origin Depending on the source of information, miso either originated in ancient China and then introduced to Japan over 1,000 years ago by Buddhist priests or it originated in Japan in the Yayoi period, 300 BCE to 300 CE. Grain and fish misos had been manufactured in Japan since the Jōmon period, 14,000–300 BC. It’s possible that citizens of both countries figured out that you can ferment grains or legumes with salt to preserve them. Curing food with salt to preserve it crosses cultures. For many, dramatic improvements in health is experienced by adding bone broth to their customized regimens for various health issues. Osteoporosis, digestive challenges, muscle cramping and stiffness, nerve dysfunction, joint pain, and weak hair and nails are just a few of the many ailments that Naturopathic Doctors and other health practitioners have found to respond well to regular consumption of properly made bone broth.
Bone broth is rich in easily absorbed minerals - calcium, magnesium, phosphorus, silicon, sulphur and a number of trace minerals, all of which help contribute to optimal nourishment and function of our musculoskeletal and nervous systems. Gelatin, found in properly made bone broth, nourishes your bones and teeth, which maximizes strength and flexibility. Bone broth is also rich in glucosamine and chondroitin sulphates that support suffering joints. For many, the greatest benefit of regular intake of bone broth is improved gut health. Components of cartilage found in bone broth support immune system function by activating different types of white blood cells. Pretty awesome. It's pretty simple to make a perfect, nutrient-rich bone broth. You can always get it from us, but if you wish to make it at home, here's how to make about 4 litres: Ingredients: About two handfuls of bone, preferably from an organically-raised animal 3 ribs celery 3 large carrots (no need to peel, just wash em well) 4 medium yellow onions, outer skins peeled off and halved 1 large bunch of parsley 1 large piece of kombu kelp aka seaweed (optional - not everyone loves this flavour but it's packed full of nutrients) 2 tablespoons apple cider vinegar (very important - the vinegar serves to help lure the nutrients out of the bone.) Fresh herbs to your taste Directions: 1. Fill a large stock pot with 4 litres of cold water.Add all ingredients and bring to a boil. 2. Let your broth simmer for 5 to 10 hours and then cool for an hour. The larger your bones, the longer you want to simmer. (Fish bones only require about 3 hours of simmer time; chicken bones about 5 hours, and beef bones at least 8 hours for optimal nutrient extraction. 3. Use a strainer to scoop the solids out of your broth and use a slotted spoon or spatula to squeeze as much liquid goodness as you can out of your overcooked vegetables. 4. Transfer your bone broth to air-tight containers and store in the refrigerator. Enjoy!  It sure is soup season here in Toronto.
Thrilled to have made it on Dished by Daily Hive's Top Five List! Before Ms. K. Rona came to town, we were planning on opening a soupatio. But she said hells no, you can’t be sitting around sipping on g.spacho and drinking organic vino.
The people need something to grab and go! And hence the “Soul Pop” was born. That’s right. Soup by winter and fresh fruit (and boozy) popsicles by summer (we are down to two seasons now.) The Popsicle Shop officially opens June 6! We, your soup experts over at Toronto Soup Co., are here to make your life (or at least your dinner) just a little be easier and keep you feeling supercharged. It is a fact: our soups are indeed ... supercharged. All of our meat based soups are made with bone broths. Like legit bone broths - not just fake stock.
About our Bone Broth Bone broth is highly nutritious. There’s a reason why people have been making chicken soup for ages when they aren’t feeling well, and if that chicken soup is a bone broth, it is truly a healing food. Bones are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous. Tissues and bones also contain collagen, which provides the body with amino acids is known to be good for your joints. Bone broth is also a great way to add more protein to your diet and feel more satisfied with a meal without consuming too many calories. Also, you should feel pretty awesome after a bowl of our bone broth because it is super good for your gut too! The gelatin in bone broth contributes to healing the stomach lining and digestive tract. We simmer our beef bone broth for at least 24 hours and the chicken bone broth for 14 (we don't advise cooking it longer than that as it can turn and impact the flavour.) About our Magic Mineral Vegan Broth Our vegan and vegetarian soups also receive a lot of love and are also superior to many of the other prepared soups out there. We are dedicated to keeping everything low sodium, we leave the salting to you. All of our veg soups start with our Magic Mineral Vegan Broth. Although it's true the collagen and gelatin found in bone broth are missing from the vegetarian version, our recipe meets a myriad of nutritional needs and is full of magnesium, potassium and numerous trace minerals. Just like the gelatin in bone broth contributes to healing the stomach lining and digestive tract, there are some great plant-based sources in our recipe that also do this, such as kombu, yams, carrots, and leeks. Vegetable mineral broth is loaded with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables, herbs and spices that work together to help keep you feeling fiiiine. And yes, sometimes we go with less nutritionally charged delights, like the good ol Mac and Cheese, for example. Cause life and eating are all about balance. With love from our kitchen to yours, Sara and The Soupers There is no single diet or set of rules or foods that is right for everyone. Listen to your body. It knows what it wants. Paying attention to how you feel after you eat will tell you most of what you need to know. If something makes you feel bloated, don't eat it. If you are crazy thirsty after a meal, it was too much sodium for you. Foggy after an afternoon muffin? Skip it and go straight for protein (hummus, grilled chicken strips, cheese, or even a cup of bone broth) next time and see how you feel. Paying attention is a simple tip but it works. We live in a fast paced world. Slowing down while we eat, and thinking about what we are putting into our bodies is critical for our health. Pay attention, try not to do anything else while you are eating, and try to remember to notice how you feel after a meal. A lot of folks who order from Toronto Soup Co enjoy our soups as a meal have preferences and dietary limitations and that's no problem. For example, if you are not eating carbs or grains right now, no worries, we can keep them out of your soup. We build our soups one ingredient at a time, so that means, we can omit the grain, or the tofu or the chicken or whatever it is that is not right for your body. Ingredients like onions and garlic are harder to omit, but please know that we are here for you and your belly, so let us know your preferences and we will see what we can do. All the best for a happy and healthy 2020!
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About UsWe love making soup that is both super tasty and healthy for your body soul. We use less salt than traditional restaurants do and focus on clean products and nutritional balance. Most of our soups are designed to be eaten as a meal, with a grain, a veggie, and protein in each soup. Archives
September 2022
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