Little Lunch Organic Soups
Did you know that in Germany there is an organization that exclusively deals with soups and stews? At the Suppen Institut (= Soup Institute) in Bonn they examine the history and development of soup in respect of our eating habits. For example, they calculated that every German spoons out 100 bowls of soup per year on average. In theory, almost every third day, soup or stew is served. However, the consumption of soup is subject to strong seasonal fluctuations. On cold winter days, the demand is particularly high. Approximately 40% of all soups are eaten from December to March. In the warm season, the soup bowl thus more often remains empty. Whether in Kiel, Rosenheim, Düsseldorf or Potsdam: Saturday is soup day in Germany. On no other day of the week more soup is slurped.
Soups - with a few exceptions (such as iced cucumber soup) –are always served hot. This was even confirmed by the regional court of Hagen in the 90s. At that time, a woman had sued a restaurant because she claimed her soup was served way too hot. The judges rejected the lawsuit with the explanation that a steaming bowl of soup most likely happens to be hot. Therefore, it is wise to start eating your soup slowly from the edge of your plate and if in doubt gently blow on your spoon.
Soup is not only one of the oldest dishes, but also one of the most versatile ones. In a lot of large cities, the residents use this richness as an opportunity to experience it in a very special way. Following milk and juice bars now soup bars are conquering the gastronomy quarters of inner cities. During lunch break soup bars are especially popular. You don’t have to wait as long for a soup as you do have to wait for a Schnitzel for instance. A number of soup bars also have specialized in vegetarian or vegan recipes. A popular concept is the exclusive limitation to regional and seasonal ingredients.
If you don't live within reach of a good soup bar, you can bring steaming indulgence to your house with the delicious organic soups and stews from Little Lunch. Whether as a starter or during the lunch break; these high quality soups leave nothing to be desired. Many ingenious varieties provide variety in the soup plate. The Little Lunch Pumpkin Soup warms the stomach and pampers the palate. Chickpea fans will rave about the oriental aroma of the Little Morocco vegetable stew. Red lentils, black pepper and turmeric in the Sweet Potato Curry Stew ensure exotic enjoyment. With lentils, chickpeas and beans, the Little Lunch Protein Bowl brings an extra portion of natural proteins to the table. The vegetable stew Thai Curry with the aroma of lemongrass and coriander takes you to Thailand during your lunch break. Aromatic tomatoes, a fresh basil note and the spiciness of the chilli ensure a real taste explosion in the Little Lunch Tomato Soup. And Chili sin Carne, the vegan version of the Tex-Mex classic, makes veggie hearts beat faster. The delicious soup creations from Little Lunch persuade with a high proportion of vegetables and sophisticated spice compositions.
