| Term | soup |
| Alternate Terms | broth; stock; consomme |
| Definition | Soup is a nourishing liquid food prepared by simmering vegetables, meats, herbs, or grains in water or stock, valued in integrative health for its easy digestibility and nutrient delivery. In naturopathic and traditional practices, it supports hydration, detoxification, and immune function during illness or recovery. Herbal soups from TCM and Ayurveda enhance vitality and balance doshas. |
| Category | culinary medicine |
| Context | Soups feature prominently in naturopathic, TCM, and Ayurvedic traditions as therapeutic foods for healing and sustenance. |
| Etymology | From Old French soupe, meaning 'soaked bread,' evolving to denote simmered liquid dishes in medieval Europe. |
| Examples | chicken soup; miso soup; bone broth; vegetable stock |
| Related Terms | stew; bisque; chowder; decoction; infusion |
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