Popular recipes in magazines and newspapers for various soups that are supposed to be healthy still list too much salt in the ingredients, often giving you up to 1,000 mg of salt per serving. You don't have to add a lot of salt to soup, especially if the soup contains celery stalks or roots, parsley, and other vegetables than contain enough salt to taste in the soup. Also soup containing fish, meats, or soup bones have their own minerals. Of course, also you'd eat a vegan meal plan for each day built around the soup, not just the soup.
Too much salt added to soup is addictive. Some people don't even know they're salt-sensitive. Others that are salt-resistant can become so used to the taste of a lot of salt in soups or other foods that the salt excess is served to the fifth of the population that is salt-sensitive and also is predisposed for hypertension.
Just like there is too much sugar in our diets, there also is too much salt. And most of it comes from processed food and/or restaurant meals.
For example, the Woman's World magazine, Feb. 8, 2010 issue, page 19, published the recipe for Oprah's Diet Soup. The soup that she raved about on her show notes in the article, "you can use it to lose 7 lbs. a week." The headline also says, "Bonus: It'll lower your cholesterol by up to 20% in 28 days."
Notice the words, "up to." The big problem with this tasty soup is that each serving of the" Celery Root Soup with Granny Smith Apples and Chive Oil," contains 950 mg of sodium. The recipe serves six, but has 20 grams of fat, 3 grams, saturated, mainly from a cup thick cashew cream made by 2 cups of raw cashew nuts that have been soaked overnight in water in the refrigerator, then rinsed, and put in a high-speed blender with enough cold water to cover them.The 2 1/2 cups of cashew cream tastes and looks something like heavy cream. Sure, it's healthy fats. But be aware there are toxins in cashews. See, Cashew Nuts Nutrition and the site, Nut Information, Comparison -- What every raw fooder should know.
See the site, Cashews.The site notes, "The cashew is related to the poison sumac, so those who are sensitive to that plant may develop some reactions to the cashew (as well as to mangos or pistachios). Cashew nuts should always be heated (or roasted) to destroy the toxin. Care must be taken not to inhale the steam from the cooking."
The recipe also calls for making chive oil. What oil is blended with the blanched bunch of chives that are boiled for a few seconds and then chilled in an ice bath? It's canola oil, just a bit, 5 to 6 drops of oil per serving. The chives are blended with the oil. But why canola oil? With other oils on the market such as grape seed oil, extra virgin olive oil, macadamia nut oil, avocado oil, walnut oil, or rice bran oil...why canola?Although most of the erucic acid has been removed, canola oil still contains about 1% of this heart-destroying toxin, according to the site, Canola Oil.
Oprah's celery root soup with apples and chive oil is delicious. But is it for the salt-sensitive senior citizen? And should canola oil be used in the recipe? It's touted in the magazine as "the soup that makes you healthy." The magazine article says Oprah loves this soup. But if you have special dietary needs, use ingredients that are right for your own body. If you want to leave out the salt and pepper to taste, how much sodium will be left from the two medium celery roots, peeled and cubed? Or the two ribs of celery chopped?
The point is that the soup is vegan. And vegan soups are lower in calories and higher in fiber and other nutrients. The magazine says this is "Oprah's favorite soup." According to the article, the soup, "has the power to reduce appetite." A study is mentioned that University of Texas scientists note that any rich, creamy soup will trick the brain "into releasing an extra large dose of anti-hunger hormones."
Oprah raved about the soup on her show, according to the magazine article. You can find the soup's recipe in the book, The Conscious Cook, delicious meatless recipes, by classically-trained vegan chef, Tal Ronnen. The book is highly recommended. Just be aware of whatever recipe you try in an excellent cookbook, if you're salt-sensitive or using certain types of nuts, seeds, or vegetables, know how your body reacts and responds to the food and what's in the food.