2024-01-23 16:04:56

January 23, 2024

” Eat your soup ! » This is what we impose on children by warning them that otherwise, they will not grow up. And also because “it’s good for your health”. But is this really the case for all soups? How can you ensure that your preparations are truly nutritionally good?

A soup, in principle, is a dish rich in benefits. But above all, it must be remembered that the best products are those made at home. So what should you put in your preparation?

Vegetables of course. These are among the foods richest in health benefits. Rich in fiber, vitamins and minerals, they play a protective role in the prevention of diseases such as cancer, cardiovascular disease, obesity and diabetes. The more you add, and the more you vary them, the healthier your soups will be. Choose them organic and seasonal, the quality of your soup will only be better. Diversify vegetable families. You will benefit from a wide range of nutrients.

Another factor improving the quality of the soup: do not salt it too much. If you find your dish bland, consider adding herbs and other spices and condiments such as oregano, garlic or basil depending on your recipe. And avoid stock cubes or commercial soups which often contain too much salt and additives.

As for the texture of the soup, you may want it to be nice and thick. To do this, avoid being heavy handed with crème fraîche, cheese or even bread or butter. In small quantities, no problem. But in excess, these products risk transforming your soup into a product that is a little too high in calories and fat. Instead, opt for healthier alternatives like olive oil.

To thicken without enriching, why not opt ​​for dried vegetables like lentils or even mixed chickpeas. At the same time, they will improve nutritional quality. Rich in plant fibers, these legumes promote better digestion.

Finally, don’t overuse commercially available croutons. Often classified D in the Nutri-Score, they are indeed rich in salt, carbohydrates and lipids.

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