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How to Make Tinned Soup Healthy

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by Nadine Cresswell-Myatt (subscribe)
Freelance writer exploring Melbourne and beyond. If you enjoy the following article click on the Like button, Facebook it to your friends or subscribe. I'll update you with yummy and often free events. Like my photos? I instagram @redbagwilltravel
Published May 10th 2013
Instantly transform tinned soup into nutrition
Image Hoyabird8 at English Wikipedia

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).

Image Wikipedia

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.

egg drop soup
Image Wikipedia

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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Why? Health is everything but sometimes you have to just do your best
Cost: The cost of a can of soup plus a handful of extras
Your Comment
Handy tips, thanks Nadine.
by Dave Walsh (score: 4|11307) 2692 days ago
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