Ways to help make the soup healthier

“Eat soup will be strong” is not just a sentence that grandmothers would say. This is a comforting and warm dish that offers plenty of health benefits. Soup can be used as a whole meal. It can contain meat (osco, chicken or other chunks), carbohydrate (noodles or legumes) and many varied vegetables. The soup is a source of protein or carbohydrate when based on legumes such as lentils, peas, beans and chickpeas, and such soups are also suitable for vegetarians or vegans.If you make soup based on vegetables, you earn a calorie door that is especially suitable for weight keepers. Another advantage of making soup is speed and ease of preparation. There are soups that all you need to make is to peel and cut vegetables, throw them into a pot with water and spices and leave on fire until ready.

Studies have shown that eating soup of any kind at the beginning of the meal improves the feeling of satiety and helps reduce the amount of calories consumed during the course. Whether you prefer classic chicken noodle soup, fertilizer or hot chili stew, you’ll soon find that this is one of the most delicious and nutritious winter foods. Here are some ways to help you get the best out of the soup.

Combine a lot of vegetables: If you do not combine vegetables in a meal, soup is a good option to do it. It is recommended to use fresh and seasonal vegetables, and most recommended – to combine root vegetables, such as parsley root, celery root, onions, sweet potato, carrots or beets. These give the soup a unique and reddish flavor and contain dietary fiber, minerals vitamins and many antioxidants.

Leave the powdered soup: In Israel, it is customary to use soup powder for making many soups. However, this contains various spices, starch, sugar and lots of salt. Also, soup powders also contain monosodium glutamate designed to strengthen the taste, but there are people who are sensitive to this ingredient and therefore it is recommended to limit its consumption.

Enriched the soup in the spices: Instead of soup powders, it is recommended to season in a variety of spices such as pepper, nutmeg, broth to soup and a measured amount of salt. Of course, herbs can also be used as: parsley, coriander, dill and more.

Combine legumes: We always have time to make foods that contain legumes. These are very rich in antioxidants, vitamins, minerals and lots of protein. You can combine brown beans, chickpeas, lentils or peas for example.

 

 

 

Minced or complete?

You can eat minced or whole soup – both options are good and recommended. Of course, the same soup can be diversified and eaten at a time.

Efrat Benz Porschean, a clinical dietitian, R.D, B.ScIn the Maman, founder of a healthy lifestyle network