This short article is a reminder (a reminder) to remember what to do and what not to do with the prince of the super healthy diet of the cold months: the Minestrone (valid also for the vegetable broth soup or the soup).
- 1 WHY OFTEN WE TORTURE OUR MINESTRONE?
- 2 THE IMMERSION BLENDERS (THAT TORTURE YOUR MINISTRONE)
- 3 Negative effect #1 of immersion blenders
- 4 Negative effect #2 of immersion blenders
- 5 2 WAYS TO NOT TORT YOUR MAN
- 6 The use of a vegetable mill
- 7 Cut with scissors or knife
- 8 AS YOUR MINISTRONE WILL GIVE YOU 10, 100, 1000 TIMES BACK FOR THE FACT THAT YOU DON'T TORTURE IT MORE
- 9 An example: my last soup (from 2 days ago)
WHY OFTEN WE TORTURE OUR MINESTRONE?
Many of the mistakes we make are in good faith and dictated by simple carelessness.
"To do first ...”During the preparation of the minestrone our hand could unconsciously go to look for that immersion blender (type minipimer) placed somewhere in our kitchen.
At that point our inner guide should light an alarm!
We are about to torture and ruin that miraculous pot full of gold which is our vegetable soup.
Thanks to all the different ones vegetables Regards (possibly organic) that we will put into our minestrone, this will acquire a unique therapeutic power.
Each vegetable contains a spectacular set of healthy molecules such as antioxidants, trace elements, vitamins, fibers, enzymes, and nutrients proper.
This "health package" is almost unique for each vegetable.
So, when we add several vegetables in a single dish (as in the case of minestrone) we are building a powerful elixir that, in addition to nourishing, protects e reconstructs healthier and stronger cells.
But there is one thing that can ruin everything, and we can become the unaware architects of the destruction of this liquid masterpiece which is our super minestrone ...
…There tech which makes our life (too) comfortable.
THE IMMERSION BLENDERS (THAT TORTURE YOUR MINISTRONE)
That cabbage of rapid rotation blades hand-held blenders have two harmful effects that equate to torture for your minestrone (which would have liked to protect you from the inside).
Negative effect #1 of immersion blenders
The first harmful effect of the rotating blades of immersion blenders is due to the local heat that develop.
Fast rotation of the metal blades develops heat (in addition to a magnetic field from dubious effects on nutritional molecules), which degrades the delicate healthy molecules contained in vegetables.
It is certainly also true that minestrone still undergoes some form of exposure to heat due to cooking itself, so why worsen the situation also adding the immersion blender?
Negative effect #2 of fimmersion rollers
The second harmful effect of the rotating blades of immersion blenders is due to thelocal oxygen which recall.
You know the bubbles ("cappuccino effect") Produced by the blender in action inside a liquid mixture?
Its rotating blades increase exponentially i oxidative damage of atmospheric oxygen, which is recalled inside the liquid portion.
In this way the oxygen penetrates much more effectively into the smaller recesses of the ingredients used.
So vegetables lose a lot of their antioxidant potential due to this deep attack by oxygen.
2 MODES FOR NO TORTURE YOUR MINISTRONE
The use of a vegetable mill
Return to the manual vegetable mill.
In addition to safeguarding the protective potential of vegetables, this simple manual activity will counteract at least a little the innate tendency to always choose the least tiring thing.
Take it as a mental exercise ... you could use the electric blender, but you are the one to be a manual vegetable mill without lots of frills 🙂
Cut with scissors or knife
Sometimes it is more practical and quick to use scissors to cut vegetables.
In particular, beets and other broad-leaf vegetables are well suited to this instrument.
I recently used this method to cut giant red beet leaves (beautiful!) That I had to put in my minestrone.
The scissors are often more practical than the knife, because after washing the vegetables in running water you can take them and cut them directly into the pot.
On the contrary, if you use the knife, this requires placing the vegetables on the cutting board first, then cutting them and then putting them in the pot.
AS YOUR MINISTRONE WILL GIVE YOU 10, 100, 1000 TIMES BACK FOR THE FACT THAT YOU DON'T TORTURE IT MORE
If you keep this simple principle in mind, your soup will repay you numerous times for not having tortured it.
It will repay you in good health, with a myriad of protective molecules that will flow into every single cell in an active form to effectively carry out their prevention work.
A small habit that can make a big difference.
An example: my last soup (from 2 days ago)
A couple of days ago (at the time of writing) I made a minestrone - without false modesty - spectacular!!! ????????
For this reason I want to fix it here in the form of prescription to try.
For the ingredients I followed the availability of my fridge at that time and used my kitchen scissors.
Ingredients of my last minestrone:
- 2 shallots heads
- 1 / 4 Porro
- 4 Carrots
- 2 cups of spinach
- 3 large leaves of red beet
- 1 teaspoon of rice miso (when cooked)
- 1 pound of cannellini beans
- 1 oyster of borlotti beans
- 1 / 2 teaspoon of whole sea salt
- 1 piece of nori from around 8 x 8cm
- 1 / 2 teaspoon of coriander
(Probably a little nutmeg would have been good, but even if I wanted to put it then I forgot to do it)
Note: In order, I first simmered the chopped shallot in two fingers of water for a minute, added all the other ingredients, then added about 1,5 liters of water and finally closed the pressure cooker leaving it on the medium flame for 20 minutes.
The result on the palate of this simple soup surprised me, especially for two reasons.
First of all, the flavor stood out balanced. So it was tasty but not too much, and it was particularly appreciated for the balance between the various flavors.
Then personally I liked very much those beautiful pieces of red chard ribs (precisely cut with scissors) that under the teeth gave the impression of eating something consistent (anything but soupy) but at the same time soft and delicate.
In short, I almost feel that this soup could have been honored in Master Chef's kitchen or something like that
Now it's up to you. What do you think of the "torture of minestrone"? Swrite at the bottom of the article in the space dedicated to comments. Thank you!
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