Broth, Brew, or Bowl? The Long, Steamy History of Soup
Soup is humanity’s oldest comfort. Long before recipe books and culinary schools, early humans were already simmering their meals. Archaeologists have found evidence of boiling liquids in animal hides nearly 20,000 years ago. Soup wasn’t invented-it evolved from necessity.
From Hearth to Healing
In ancient Greece, soups of barley and lentils were considered meals of strength. Chinese dynasties simmered herbal broths believed to balance energy, while Egyptian healers prescribed onion and garlic soups to build immunity. Across Europe, broths became essential for recovery during illness, giving rise to the phrase “chicken soup for the soul.”
Every civilization has its version: the miso soups of Japan, the spicy rasams of South India, the rich bisques of France. Though their flavours differ, their intention remains the same-comfort through nourishment.
The Science of Liquid Nutrition
Soup is often underestimated in modern diets, but scientifically, it’s one of the most efficient ways to deliver nutrients. Cooking ingredients in liquid preserves minerals, amino acids, and electrolytes. Lentil soups provide plant-based protein, bone broths offer collagen, and herbal soups aid digestion.
Soups also promote hydration, making them ideal for recovery or detox. They’re low in calories yet filling, which explains their resurgence among health-conscious consumers.
Soup in the Fast Age
Instant soups, cup noodles, and protein broths now dominate supermarket shelves. But convenience often comes at a cost-excess sodium, artificial flavouring, and minimal real nutrition. The challenge lies in reclaiming soup’s original character while adapting it to today’s pace.
How Its Moong Revives the Bowl
Its Moong approaches soup the way our ancestors did-with respect for ingredients. Their moong-based soups combine natural protein, slow-cooked flavour, and clean-label formulation. Each recipe honors the age-old philosophy of nourishment without excess.
In a world that rewards speed, Its Moong restores warmth to the act of eating. Because soup isn’t just food-it’s history served hot.