Latest news with #soup
The Independent
2 days ago
- General
- The Independent
South African cooks join forces to make 67,000 liters of soup to fight hunger on Mandela Day
Dozens of South African chefs, community cooks, caterers, and culinary students joined forces Friday in Johannesburg to make 67,000 liters (17,700 gallons) of soup to feed the hungry, in celebration of Nelson Mandela Day. First officially recognized by the United Nations in 2009, International Nelson Mandela Day encourages people to commemorate the birthday and legacy of South Africa's first Black president by volunteering for 67 minutes, which is equivalent to his 67 years of public service. To mark the birthday of South Africa's former head of state, who was born in 1918, cooks all over the country made soup in their own kitchens to contribute toward reaching the target. At the Johannesburg-based HTA School of Culinary Arts, cooks chopped vegetables, added legumes and sprinkled in a kaleidoscope of seasonings to make hearty soups. They braised their broths from early morning until 5:30 p.m., when the final soup tally began. 'The 67,000 liters, it's our take on 67 minutes,' said executive chef and chairman of NGO Chefs with Compassion, James Khoza. 'I did a lentil soup with vegetables and a bit of chicken pieces inside. It's not your normal kind of soup where you boil everything, then you make the soup out of it. For me, I look at flavor and is it quality as well. 'I know the guys are on the streets sometimes, or the beneficiaries, people tend to just give them whatever they feel like giving, but .... guys like us who come from hotel business, we understand that what we must feed people must be of that level, highest quality, that they feel like they are worthy because indeed they are worthy, " he added. Every year, South Africans volunteer their time on July 18, cleaning up public spaces, helping at schools or hospitals, or performing humanitarian work and making donations. For Chefs with Compassion, a non-profit organization that works to combat hunger and food waste, the food drive is 'a war against throwing away food and wasteful cooking,' Khoza says. This year marks the sixth consecutive year that they've rescued excess food from farmers and shops that would otherwise have been thrown out. Instead, the chefs use it to make large quantities of soup to offer to the thousands of Johannesburg residents who are food insecure. As part of her school's effort to add 300 liters of soup to the 67,000 liters that the collective aims for, Tyra Nyakudya, an 18-year-old college student, spent most of the day cutting vegetables and monitoring the soup pots. Although she was only six years old when the statesman passed away in 2013, she said his legacy of compassion and service remain in the memory because 'he did everything in his power to give back to the community, which is why we're doing this today.' South Africa is among Africa's leading food producers, but the 2024 National Food and Nutrition Security Survey (NFNSS) report found that 63.5% of South African households were food insecure, which translates to over 20 million people going without food every day and about 10.3 million tons of food being wasted annually. This is primarily driven by poverty, unemployment, and rising food prices, which are exacerbated by factors such as climate change and inequality. Hanneke Van Linge, head of Nosh Food Rescue, said the figures illustrated that food waste and food surplus is a huge problem, which should concern citizens every day. 'There's a lot of beautiful energy around Mandela Day specifically," she said. 'But we would like to implore people, don't just let your involvement stay on Mandela Day.'
Associated Press
2 days ago
- General
- Associated Press
South African cooks join forces to make 67,000 liters of soup to fight hunger on Mandela Day
JOHANNESBURG (AP) — Dozens of South African chefs, community cooks, caterers, and culinary students joined forces Friday in Johannesburg to make 67,000 liters (17,700 gallons) of soup to feed the hungry, in celebration of Nelson Mandela Day. First officially recognized by the United Nations in 2009, International Nelson Mandela Day encourages people to commemorate the birthday and legacy of South Africa's first Black president by volunteering for 67 minutes, which is equivalent to his 67 years of public service. To mark the birthday of South Africa's former head of state, who was born in 1918, cooks all over the country made soup in their own kitchens to contribute toward reaching the target. At the Johannesburg-based HTA School of Culinary Arts, cooks chopped vegetables, added legumes and sprinkled in a kaleidoscope of seasonings to make hearty soups. They braised their broths from early morning until 5:30 p.m., when the final soup tally began. 'The 67,000 liters, it's our take on 67 minutes,' said executive chef and chairman of NGO Chefs with Compassion, James Khoza. 'I did a lentil soup with vegetables and a bit of chicken pieces inside. It's not your normal kind of soup where you boil everything, then you make the soup out of it. For me, I look at flavor and is it quality as well. 'I know the guys are on the streets sometimes, or the beneficiaries, people tend to just give them whatever they feel like giving, but .... guys like us who come from hotel business, we understand that what we must feed people must be of that level, highest quality, that they feel like they are worthy because indeed they are worthy, " he added. Every year, South Africans volunteer their time on July 18, cleaning up public spaces, helping at schools or hospitals, or performing humanitarian work and making donations. For Chefs with Compassion, a non-profit organization that works to combat hunger and food waste, the food drive is 'a war against throwing away food and wasteful cooking,' Khoza says. This year marks the sixth consecutive year that they've rescued excess food from farmers and shops that would otherwise have been thrown out. Instead, the chefs use it to make large quantities of soup to offer to the thousands of Johannesburg residents who are food insecure. As part of her school's effort to add 300 liters of soup to the 67,000 liters that the collective aims for, Tyra Nyakudya, an 18-year-old college student, spent most of the day cutting vegetables and monitoring the soup pots. Although she was only six years old when the statesman passed away in 2013, she said his legacy of compassion and service remain in the memory because 'he did everything in his power to give back to the community, which is why we're doing this today.' South Africa is among Africa's leading food producers, but the 2024 National Food and Nutrition Security Survey (NFNSS) report found that 63.5% of South African households were food insecure, which translates to over 20 million people going without food every day and about 10.3 million tons of food being wasted annually. This is primarily driven by poverty, unemployment, and rising food prices, which are exacerbated by factors such as climate change and inequality. Hanneke Van Linge, head of Nosh Food Rescue, said the figures illustrated that food waste and food surplus is a huge problem, which should concern citizens every day. 'There's a lot of beautiful energy around Mandela Day specifically,' she said. 'But we would like to implore people, don't just let your involvement stay on Mandela Day.'
ABC News
7 days ago
- General
- ABC News
Easy pantry dinners for busy weeknights
Save yourself a trip to the shops with these simple meals built around pantry staples. They happen to be satisfying and delicious too. Tinned tomatoes, frozen peas and spaghetti are the pantry and freezer staples behind this comforting pasta. Designed for weeknights, the sauce is easily doubled and can be frozen for future meals before the peas are added. Ready in 30 minutes, this soup feels magical as it's made so few ingredients. Red lentils, tinned tomatoes and spices are the key ingredients, while a grated carrot and butter add substance and creaminess. Perfect for winter nights, this recipe couldn't be simpler. The potatoes roast in the oven and it doesn't take long to make a tomato filling, using tomato paste, anchovies and garlic. Serve with butter, sour cream and chives. With very few steps, this Lebanese recipe is nourishing and tasty. Serve warm or at room temperature with yoghurt and salad. Using a whole packet of pasta, this weeknight recipe will feed many and is packed with vegetables. Two heads of broccoli are diced and lightly fried, before they finish cooking with the pasta. Garlic, chilli flakes and feta amp up the flavour. Tinned beans, tomatoes and eggs become a quick and substantial meal in this vegetarian recipe. Add up to six eggs to the pan and serve with crusty buttered bread. This soup is more than the sum of its parts. It's made with vegetable stock, enhanced by lentils, spices, diced potatoes and a generous squeeze of lemon juice. Spinach leaves are added at the last minute and wilted before serving. If fried eggs are your go-to for busy nights, try adding crispy fried potatoes and spices for something more decadent.
Yahoo
09-07-2025
- Health
- Yahoo
Grandma's Chicken Soup Could Actually Help Cure Your Cold, New Study Suggests
Reviewed by Dietitian Annie Nguyen, M.A., RDSmall studies show consuming soup can reduce symptom severity and shorten illness duration. Soup's warmth, hydration and nutrients may help to ease symptoms of respiratory infections. Ingredients like garlic, ginger, turmeric and star anise have anti-inflammatory year, millions of Americans come down with respiratory infections like the common cold and flu. Though usually mild, these illnesses cause plenty of disruption—leading to missed work and school days. In fact, the average adult gets 2 or 3 colds per year, while kids get even more. Over-the-counter medicines such as pain relievers and decongestants are often used to manage symptoms, but their effectiveness varies and some can cause unwanted side effects such as drowsiness and nausea. Because of these limitations, many of us may look to gentler food-based ways to ease their symptoms. Soup may be more than just comfort food. Ingredients found in some soups—like garlic, ginger and turmeric— may help decrease inflammation and support your immune system. Plus, a warm nourishing broth can be deeply soothing. Beyond its comforting qualities and beneficial ingredients, you may wonder if soup really makes a difference when you're sick. Is soup really an effective aid in fighting respiratory infections or simply a soothing placebo? A recent review published in the July 2025 issue of Nutrients looked at whether eating soup can actually help people feel better when they have respiratory infections—and the results are just as comforting as you might have hoped. Researchers from the University of West Scotland in the UK gathered and examined several clinical studies where people with respiratory illnesses were given soup to see if it improved their symptoms, how long they were sick, immune system responses and inflammatory markers, time missed from work or school and overall feeling of wellness. To find those studies, the researchers searched many large medical databases and looked for trials where soup was tested as a treatment. They ultimately identified four randomized controlled trials conducted in North America and Asia with a combined total of 342 participants. Two of the four studies used chicken soup and three of the four included soups with a large array of herbs and spices. Because the studies they found used different types of soups, measured different results and had different ways of testing, the researchers summarized the findings descriptively rather than combining the data into one single calculation. The study team found that when participants consumed soup, their symptoms were reduced slightly and the illness duration was decreased by 1.5 to 2 days. They also found that soup helped lower certain markers in the blood that show inflammation. None of the studies measured absenteeism or subjective well-being and most trials were small and not blinded. But while the evidence isn't definitive, it does support the idea that soup may offer small but real benefits. The researchers hope this current study will lay the groundwork for future exploration and more rigorous studies. Soup isn't a cure, but it might help you feel better more quickly. Its warmth and hydration can soothe irritated airways and help loosen mucus, making symptoms easier to manage. In addition, broth is easy to digest, which matters when your appetite is low or your stomach feels unsettled. Chicken broth is often recommended but it's not essential—vegetarian and vegan soups will likely work just as well. Beyond simple comfort, the ingredients in soup can provide real biological benefits. Garlic contains sulfuric compounds known for their antioxidant, anti-inflammatory and immune-supporting properties. Ginger and turmeric work together to reduce inflammation, while veggies and leafy greens add more antioxidants and vitamins that may help recovery. Spices like star anise and cinnamon also bring potential health benefits—star anise even contains shikimic acid, a compound used in antiviral drugs like Tamiflu. If you're managing a cold or flu at home, choose soups with these ingredients, such as our Slow-Cooker Chicken & Rice Noodle Soup with Star Anise and Chicken & Bok Choy Soup with Ginger and Mushrooms, to help support hydration, reduce inflammation and provide gentle nutrition. That said, soup should complement—not replace—other cold or flu treatments. And see your health care provider if your symptoms don't clear up in a few days. Also, prevention is key: wash your hands frequently, avoid close contact with sick individuals and stay current on flu vaccines. While soup isn't a magic cure for colds or flu, it offers practical benefits—hydration, warmth and anti-inflammatory ingreidnes—that can help easy your symptoms and speed your recovery. However, current research is limited, so for now, soup remains a simple accessible complement to medical treatments and prevention strategies. Read the original article on EATINGWELL
The Guardian
09-07-2025
- General
- The Guardian
How to turn broad bean pods into a refreshing summer soup – recipe
Broad bean pods are one of the most under-appreciated edible scraps, and I can't believe I haven't written about them here since way back in 2018, when I deep-fried them in spices. They're wonderfully fragrant, and yield the essence of the broad bean's familiar flavour without having to use the bean itself. This vibrant green soup is a quick, thrifty and deeply nourishing way to use an otherwise unwanted and unused ingredient. The pods offer a surprising depth of flavour, meaning you can reserve the beans themselves for another meal. You can also use finely minced broad bean pods in stews, risottos and sauces, both for a hidden boost of fibre and for that beloved and familiar green flavour. I often skip the traditional saute stage of soup- or stew-making, not just to save time and oil, but to keep the flavour (and colour) more vivid and fresh. As a busy dad of two, my approach to food is all about cooking slow food fast, simplifying recipes and creating shortcuts wherever possible, while still preparing whole foods from scratch. This soup is ready in just 10-12 minutes, from chopping board to bowl. The bean pods save waste, the white beans add body and protein, and the yoghurt and raw extra-virgin olive oil help create a rich, balanced soup packed with fibre, polyphenols and bright flavours. Serves 2, generously 150g broad bean pods (about five), beans saved for another use1 white onion, peeled and roughly sliced2-3 garlic cloves, unpeeled400g tin white beans, including their liquid20-40g herbs (mint, coriander, parsley), roughly chopped, including the stalks, plus a little extra to garnishJuice of ½ lemon, plus the grated zest if it's organic and unwaxed150g yoghurt, soya, goat's or cow's milk, or soft goat's cheeseExtra-virgin olive oil, to serve Strip the stringy fibres from the sides of the empty broad bean pods by snapping the top and pulling down the length of each side of the pod. Chop the pods into roughly 5mm-wide pieces (this helps the fibrous skins blend to a puree) and place them in a saucepan with the onion, garlic, white beans and their liquid, and enough boiling water almost to cover the vegetables. Bring to a boil, then turn down to a simmer and cook for eight minutes. Stir in the chopped soft herbs, Add the lemon juice (and grated zest, if using), and the yoghurt or soft goat's cheese, and leave to cool (you don't want the liquid to be hot when you blend it). Tip the lot into a high-speed jug blender, then blitz until completely smooth; check the soup for consistency, especially if using a lower-powered blender, and if need be strain it through a fine sieve, return it to a clean pan and reheat gently. Season to taste, ladle into bowls and serve hot topped with a swirl of extra yoghurt or cheese, a drizzle of extra-virgin olive oil and the reserved chopped herbs.
