Soups

Lifestyle Parenting, Household Affairs and Cuisine corner
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So, are soups healthy? I’ve heard htey’re pretty good for dieting (eating better/eating less), they fill you up quickly (since its mostly water).. :clown:

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Re: Soups

Sara: soups are really healthy as long as the sodium content of the soup is less than 100mg. It is the salt that makes you retain water and makes it hard to lose weight.

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Re: Soups

yes, soups are very healthy and yumious…:yummy: … just keep the sodium content low as Mahru said.

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Re: Soups

Mahru do u mean the less salt we will have in our soup, the healthier it is? Please explain.

The Gossip thread
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Re: Soups

^^ yes, salt.

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Re: Soups

Fara: Yes, i mean keep the salt low when making homemade soups. If you look at the sodium content of a canned soup it usually is around 900mg which is so bad for you. Sodium (salt) should always be used in moderation. The more salt you consume the more your body retains water and makes you bloated, hence, end up gaining weight but it actually is water weight.

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Re: Soups

One of my all time fav. soups. :lajawab:

Lentil Veg, Soup
Ingredients

1 tbsp (15 mL) vegetable oil •
4 stalks celery with leaves, chopped•
2 onions, chopped •
2 tsp (10 mL) cinnamon •
2 tsp (10 mL) ground cumin •
2 tsp (10 mL) ground ginger •
2 tsp (10 mL) pepper •
2 tsp (10 mL) turmeric •
2 cans (each 10 oz/284 mL) vegetable stock•
1 can (28 oz/796 mL) diced tomatoes•
2 cups (500 mL) diced peeled seeded squash•
3/4 cup (175 mL) green or brown lentils •
1 can (19 oz/540 mL) chickpeas, drained and rinsed•
1 cup (250 mL) cooked small pasta or rice•
1 zucchini, diced •
1/4 cup (50 mL) each chopped fresh parsley and coriander•
1/4 cup (50 mL) lemon juice
Preparation
In large skillet, heat oil over medium heat; fry celery, onions, cinnamon, cumin, ginger, pepper and turmeric until onions are softened, about 5 minutes. Scrape into slow-cooker.

Add vegetable stock, tomatoes, squash, lentils and 4 cups (1 L) water. Cover and cook on low until squash is tender, about 6 hours.

Stir in chickpeas, pasta and zucchini. Increase heat to high; cover and cook until pasta is hot and zucchini is softened, about 25 minutes. Stir in parsley, coriander and lemon juice.

Nutritional information
Per each of 12 servings: about 161 cal, 7 g pro, 2 g total fat (trace sat. fat), 30 g carb, 5 g fibre, 0 mg chol, 487 mg sodium. % RDI: 6% calcium, 22% iron, 23% vit A, 32% vit C, 49% folate

NOTE to lower the sodium sub the vegetable stock with water, it tastes just as good.