My sister despises soup, but I’ve always known that something is wrong with her. I love soup! It’s hot, filling, delicious, easy to prepare, and 1 can often contains a whole day’s worth of sodium. Oops!
While canned soup is souper salty, the lower-sodium versions available from many companies can go a long way towards turning soup into a nearly perfect meal. There’s only one problem: The soups lacking sodium are often lacking something else…taste. If you’ve also found this to be the case, you’ll find this guide from the Nutrition Action Newsletter quite helpful:
Does that lower-sodium cup of soup need a little help? Try adding:
TOMATO SOUP
➤ a few fresh basil leaves
➤ a light sprinkle of dried oregano, thyme, or tarragon
BUTTERNUT SQUASH SOUP
➤ a pinch of dried sage
➤ a pinch of curry powder with a swirl of plain yogurt
BEAN or LENTIL SOUP
➤ chopped roasted red peppers and freshly ground black pepper
➤ some baby spinach and a drizzle of olive oil
VEGETABLE SOUP
➤ chopped fresh parsley and a teaspoon of grated Parmesan cheese
➤ a dab of basil pesto
CHICKEN SOUP
➤ freshly grated ginger and a squeeze of lime juice
➤ a dash of hot sauce and a few cilantro leaves
