I’ve been reading some of Michael Pollan’s work again, and it’s got me checking the ingredients on food packaging. One of Pollan’s rules for healthy eating is to avoid foods containing lots of ingredients, especially those that you can’t pronounce. On the whole I avoid processed food and cook at home, so I thought our consumption of unnecessary and unpronounceable ingredients was quite low. Last night we ate tortilla wraps with salsa, guacamole and black beans – all home prepared apart from the tortillas. So when I went to make lunch today and use up a leftover tortilla wrap, I had a quick check of the ingredients. What would you expect to see listed? Flour? Yes, flour was the first ingredient, followed by water and vegetable oil. So far, nothing too unusual. But then we get into humectants (what do humectants even do?), emulsifiers and a flour treatment agent. There are also two raising agents – how much raising does a tortilla need?
On the plus side the tortilla wraps do have a best before date on the packet – another of Michael Pollan’s rules is not to eat anything that won’t eventually rot (honey being an exception to this rule).
Do you have rules for food shopping, or ingredients that you avoid?
With tortillas off the menu, at least until I can come to terms with all those ingredients, (and find out what humectants are), how about a nice warming bowl of soup? In its favour, it’s made with a limited number of ingredients, and is warming and delicious. The parsnips came from the garden and the chillies from plants growing on the kitchen windowsill, so I can even trace these ingredients right back to the seed they were grown from. Add a squeeze of lime juice for a fresh, zesty taste and serve with a swirl of Greek yoghurt and some extra chilli.
I’m linking this to November’s Simple and in Season over at Fabulicious Food. There are lots of seasonal (and warming) recipes already entered for this month, I’m hoping my soup will fit right in.
Parsnip, chilli & lime soup
2 tbsp olive oil
1 large onion, chopped
1 heaped tsp ground coriander
1 red chilli, deseeded and finely chopped
3 large parsnips, peeled and chopped
600ml vegetable stock
juice of 1 lime
Sea salt and freshly ground black pepper
Heat the oil in a large pan over a medium heat, and cook the onion gently for 5 or 10 minutes, until it has softened and become slightly translucent. Add the ground coriander, stir and cook for a couple more minutes.
Add the chilli and parsnip to the pan, and stir so that the parsnip is coated with the warm, oil. Pour in the stock and bring the whole lot to the boil. Turn down the heat and simmer gently for about 10-15 minutes, until the parsnip is tender.
Remove the pan from the heat, then blend the soup to a nice smooth consistency (or whatever consistency you prefer). Add the lime juice and season to taste.
Serve warm – the soup is great on its own, but some Greek yoghurt and a sprinkling of red chilli flakes make a nice addition too.
Andrea Mynard said:
You’ve got me thinking about tortillas. Much as I love making quick flatbread, these are so easy sometimes – but I’m suspicious of ingredients like these too. That soup looks so warming and delicious and I’m trying to make one soup a week at mo for several lunches. This is going to be the next soup of the week in our house.
thegardendeli said:
I like the idea of having a soup of the week – hope you enjoy this one!
Cathy said:
Mmm, parsnips. Love them! I have to read labels as animal products often crop up in the most ridiculous things (like gelatin in cream cheese or Greek yoghurt!) and I’m allergic to peppers and paprika (and have to beware of chilli too, sadly!). I’m often shocked not only at the long lists, but at the lack of info sometimes: “flavourings” and “seasoning” are my fiends!
thegardendeli said:
I think if they need to add ingredients like gelatin to yoghurt it usually mean that it’s not going to taste that good anyway – best avoided!
Food and Forage Hebrides said:
I admire your sentiments so will follow you! I spend my life dodging processed food, even more so when I was veggie. gelatin popped up everywhere. My breadmaker broke this week and time constraints made me consider buying a loaf rather than hand making one. One look at the label and I put it back on the shelf.
thegardendeli said:
It was when my breadmaker broke that I really got back to making bread – I think it has a better texture if you knead it by hand, but then it does take more time… Thanks for leaving a comment, am off to have a good read of your blog!
madcrowherbals said:
Love it.
I’ve always loved the rule of thumb, rule of thumb: If the ingredient list is bigger than your thumb than just say no. 🙂
Michael
thegardendeli said:
Now that’s a rule I like! Made me laugh too – thanks Michael!
Liz said:
I love parnsip in soups but have never tried it combined with lime – sounds good. As it was 38 degrees here today I might wait a few days before I give it a go though…. As for the ingredients i have to admit to a sinking feeling everytime I read a packet so these days I only do it when I want to persuade myself not to buy something…
thegardendeli said:
Parsnip soup might not be the ideal thing for summer in Melbourne! On the other hand, we’re forecast a maximum of four degrees here today… may well be making more soup.
Alex said:
I love how Michael Pollen sums up nutrition in one sentence – ‘eat food, not too much, mostly plants’ it’s makes you wonder why there is such a huge market for diet books!
thegardendeli said:
Yes, those seven words are pretty much all you need!
elaine said:
I love reading your posts even though I am not necessarily a ‘foodie’ as such – there is always something to learn. As you know I grow most of what we eat so I don’t have to worry too much about bad ingredients
thegardendeli said:
Home grown is definitely best!
Promenade Claire said:
Food that doesn’t rot is a new one fo rme, I simply hadn’t realised about it.
you know you could make flatbreads, pita breads, chapatthis pretty easily – more work in the kitchen but very tasty. And yes please to Parsnip soup, love it and I’m loving your addition of chilli !
thegardendeli said:
I think by food that doesn’t rot he means the high sugar sweets and snacks that would probably last forever in the cupboard. I’ve been trying out some different recipes for flatbreads to see which works best for me. My favourite so far involves resting the dough overnight in the fridge, which means I have to plan ahead – I don’t always manage that!
Promenade Claire said:
I know what you mean about planning ahead – one of my downfalls 🙂
Pingback: Simple and in Season November Round Up and December Link Open - Fabulicious Food
Ren Behan (@RenBehan) said:
Thank you so much for entering this into Simple and in Season – the round up is live today. Have a wonderful Christmas and New Year. I’ve bookmarked this soup to try x
thegardendeli said:
Thanks Ren! Hope your Christmas is all that you’re wishing for too.