Soup is an excellent comfort food and a great way to incorporate a variety of ingredients into your diet. However, the effects of soup on your body depend on what’s included in your bowl.
Here are some benefits and drawbacks of soups.
The Good Stuff
Not only are soups affordable and comforting, but they contain a whole range of nutritional benefits. The vegetables in soup have a wealth of vitamins and minerals. Spinach in soup provides a rich source of vitamin K, for example, while cabbage boosts your immune system with a healthy dose of vitamin C.
Many soups are comparatively low-calorie compared to other meals. Broth-based soups contain less carbohydrates, but still fill you up with liquid content. The veggies and legumes you include are also full of low GI goodness, keeping you sustained for longer.
These same legumes and veggies are also an excellent source of dietary fiber and rich in antioxidants. Legumes and beans provide low-fat, low-calorie protein as well. Overall, vegetable soups help regulate blood sugar and fight the causes of inflammation.
Finally, soups taste wonderful. The vegetables you may find difficult to eat on their own blend in with the flavors of the other ingredients. Soups are good for locking in the nutrition of all ingredients into the broth and making sure you get the most out of your meal.
The Bad Stuff
Of course, any meal has its potential drawbacks. Some soups, like chicken soup, are high in sodium and can be bad for blood pressure. This is especially true with many canned and store-bought soups. The stock cubes you add to soup also contain high amounts of sodium. Try to limit the amount in your soups.
Creamier soups, like chowders and bisques, make heavy use of cream and dairy, which are higher calorie and a source of saturated fats. For that reason, opt for broth-based soups more often.
It all comes down to ingredients. If you buy a soup with too few ingredients, or you don’t add enough proteins or veggies, then you’ll be hungrier quicker.
