How to Make Tinned Soup Healthy

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As the weather gets colder and the days shorter it is easy to arrive home tired, weather beaten and starving.

You have enough strength to open a can of soup.

But it is not as bad as it sounds as there are many ways to make tinned soup a healthier option.

It's all in what you add.

So why not try adding some of the following:

Baby spinach leaves (no chopping necessary).

Fresh herbs (hopefully from the pots on your verandah).



Cubes of tofu (to add protein).

Left over cooked brown rice or whole wheat pasta.

Some veggies out of the freezer which cook in no time in bubbling soup or left over veggies from last night's meal.

A lightly beaten egg which will cook through when it is swirled in the soup.



Whole-wheat croutons toasted in little olive oil.

Some plain yoghurt or sour cream. Jalna's reduced fat sour cream even has aBc probiotic cultures.

You can also add calcium by reconstituting your soup with skim milk, or evaporated skim milk.

A can of legumes such as kidney beans, mixed beans or chick peas will add a lot of extra fibre.

So what do you put in your canned soup to bump up the nutrients?

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