23 April 2010
The most nutritious soups are probably those made at home from freshly prepared produce. However, a wide variety of soups can be bought canned, dried or fresh-chilled which are perfect for a snack or meal. Remember to check the label for salt content and to see how much protein and energy one portion provides.
The basis for soup is often a stock, made by cooking vegetables or meat or fish bones with seasoning and herbs and straining off the resulting liquor. The stock gives the soup its flavour. Try to use home-made stock rather than stock cubes, which have little nutritional content and tend to be high in salt.
We have many recipes of soups, stocks and stews on our website. Here are the most interesting of them: