By: Greg Brian
Ways To Use Raw Honey In Soups
We’ve all consumed soup many times in our lives, but have you ever thought about what it might taste like using a dash of raw honey?
Maybe the idea of using types of honey in soup doesn’t sound too attractive to your taste buds right now. Keep on reading, because we have some additional information about adding the healthful qualities of raw honey to your soups while still tasting great. It ultimately adds a little sweetness to some old soup standbys.
Honey-Flavored Carrot Soup
The taste of carrot soup has always been a little sweeter than other soups in existence. A recipe exists that adds honey to this mix for even more sweetness. Kids often love this soup, though adults with sophisticated tastes also often enjoy it.
To make it, you need two tablespoons of butter, two small sliced leeks, chopped carrots (800g is usually recommended), and two tablespoons of raw honey.
Be sure you use raw honey here since that adds more antioxidants and overall health benefits to the recipe. You’re essentially doubling those antioxidants along with the carrots.
Add some chili flakes, a bay leaf, and 2 1/2 liters of vegetable stock.
Cook the leeks and butter together first in your pan. Then add in the rest, slowly, while boiling and simmering for 30 minutes.
Many people who make this serve it in mugs, dashed with sour cream or yogurt.
Honey Chicken-Rice Soup
No doubt you’re already aware that when you have a cold, consuming chicken soup is a standard way to help symptoms. If you add some raw honey to this type of soup, you’re only enhancing the abilities to help curb your cough or sore throat.
You may already know raw honey has natural antibacterial and anti-inflammatory qualities, hence why adding raw honey to a chicken-rice soup bowl is a smart idea.
To make this, start by boiling 6 cups of chicken broth. Then add one-half cup of diced carrots, two cubed potatoes, one tablespoon of parsley, one-half cup of cooked chicken, two teaspoons of salt, one chopped onion, three pieces of diced celery, one teaspoon of pepper, one-half cup of frozen peas, and two cups of instant rice.
Oh, and you’ll need one-quarter cup of raw honey to add to the pot. Continue to boil/simmer for 30 minutes.
Honey Butternut Squash Soup
Some of you may prefer sticking with vegetarian soups with honey. That’s more than understandable, and you may enjoy trying a butternut squash soup with honey added.
Start making this by acquiring three butternut squash of medium size. Your other ingredients are two tablespoons of olive oil, three tablespoons of raw honey, two teaspoons of salt, and one teaspoon of black pepper.
To create the soup base, you’ll need three leeks, one onion, four large carrots, and three celery spears. Make sure these are finely chopped.
Crush three garlic cloves, then gather four sprigs of fresh thyme. Add two bay leaves, six cups of chicken broth, one-half cup of cream, plus a dash of salt & pepper.
You’ll have to prepare the butternut squash separately in a roasting pan, adding one cup of water. This is where the use of honey comes in since you’ll be glazing the butternut squash with olive oil and raw honey. Roast that for about an hour.
On the side, you’ll want to fry up the soup base produce, slowly adding in the garlic and herbs. Add the roasted butternut squash and chicken stock to the mix. Now you’ll have to let this simmer for about half-hour.
From here, it’s best to transfer the soup to a blender to mix everything to smoothness. Then pour everything back into the mixing pot while allowing to cook for another five minutes.
Voila! You’ve just made the transition into consuming one of the healthiest honey soups out there.