Table of calories of soups

There are so many recipes for soups that we could list them infinitely. Soups are combinations of vegetables, cooked in meat stock. They can come with pasta, barley, or rice. Soups, besides the fact that they’re tasty and are also low calorie supplying us with a lot of carbohydrates, dietary fibre, potassium, iron, magnesium, B group vitamins, vitamin E and beta-carotene.

Nutritious value of soupsThey also contain water, a crucially important element of our diets. Due to cooking, they’re light and the fibre in them becomes less irritable. An additional benefit is the fact that our bodies don’t digest fibre – therefore it’s an invaluable weapon in fighting obesity.

What’s most important, soups allow vegetables to maintain almost all the nutrients in them; though, the vitamins and minerals are washed away into the stock, we still eat them. Although this won’t spare us from losing the really sensitive vitamins, such as vitamin C: in this case, the best sources are still in fresh fruit and vegetables.

There’s nothing that could warm us up at home, more than some tasty soup on a cold day. To ensure its nutritious value, try to avoid roux or creaming them; instead, it’s good to add warming spices, like ginger, cardamom, or nutmeg.

Tips for storageOnce you prepare the soup; it should not be kept at room temperature for longer than 2 hours (1 hour on a hot day). Then it should be placed into the fridge or frozen – otherwise dangerous bacteria can be spread through them. If you plan to freeze soup, first cool it in the fridge – this way you’ll preserve most of the nutritious value inside. If you have any remains from a meal, remove it into a new, clean container – don’t store it in the pot they were prepared in.