There are several ingredients that, when added to the soup gives it a creamy texture and a more intense flavor. However, these 10 things when added can ruin the nutritional benefits of your soup. Let’s see what they are:
- White Potatoes
White potatoes are traditionally rich in starch and after crushing their taste tend to overlap with that of other vegetables. Although many people use it to thicken their preparations, it should be replaced by less caloric alternatives such as zucchini, carrots, cauliflower or even pumpkin.
Velvety Vegetable Soup is an attractive dish but adding cream to soups is a mistake you should not make. This action will unnecessarily increase the fat content of your soup.
Fried bread derivatives, croutons, are often used to flavor soups and salads but the fat and salt content it contain leads nutritionists and dieticians to abolish them from soups.
- Poultry Meat Skin
There are those who like to put it in their soup or even other soups but the skin of poultry meat is rich in fat and should be avoided or replaced with other alternatives.
- Processed Broths
Like other industrialized products, processed broths add flavor to soups, but also increase the amount of fat, salt and harmful calories.
Excess salt is one of the biggest food sins for the soup lovers. Salt is one of the main causes of cardiovascular diseases and hence should be replaced with herbs.
Many people like to accompany the soup with bread and many, as in the old days, even crumble a few cubes of white bread in their soup. Adding bread in the soup doesn’t bring any benefits but decreases its nutritional value.
Sausages relatively have high content of salt and fat, which have also been linked to increased risk of cancer disease. Replacing sausages in your soup with vegetables, chicken or even fish is a healthier option.
- Potato Starch
Industrial processed potato starch is generally used as a thickener in sauces, gravies and soups. But the high content of starch in it makes it bad option to be used in your soup.
Although it is a healthy fat; however when adding in excess, it cease to be healthy. When it comes to seasoning your soup, pour just one strand of oil.