The temperature has dropped, the days are noticeably shorter and suddenly salad does not seem like such an appealing lunch option – bring on the soups, I say.

It may surprise you to hear that not only are soups a great option nutritionally but certain types of soup have also been proven to help support weight loss, so let’s get that soup pot out and get chopping!

Soup, particularly vegetable based soups are a great option nutritionally as they combine a high nutrient density with a low energy density and this means that we get lots of key nutrients including vitamins and minerals for relatively few calories.

At a time in which foods with a high energy density and low nutrient density such as white bread, snack foods, sugar based drinks and high fat fast foods dominate our intake, a low calorie option that fills us up is gold standard when it comes to foods that need to be regularly included in the diet.

And this benefit is proven. Studies have repeatedly shown that when diners consume a low calorie vegetable based soup before their main meal that they consume up to 20% fewer calories at a meal. The reason is not complex, basically the bulk of the soup helps to fill us up so we eat less.

Nutritionally this is too beneficial as the nutrients found in vegetables including many water soluble vitamins such as vitamin B, C, K as well as dietary fibre and a range of minerals also helps to regulate the digestive tract and ensure that we get the number of key nutrients we need each and every day.

On top of that we can also add in an extra benefit of eating soup from a weight and fluid retention perspective; soups that have a base of leeks, onions and celery are also particularly high in the mineral potassium. As potassium helps to bind excess sodium, it helps to rid the body of excess fluid.

As many of us carry fluid and regularly feel bloated thanks to a high salt diet and a lack of activity, dropping as little as 500g of body weight after a few vegetable soups, even if it is just fluid can make us feel lighter and leaner instantly.

Soup can be a simple meal addition - a way to ensure that the family gets all of their vegetables and nutrition; a filling afternoon snack or an entire lunch or light evening meal, especially when beans, potato or sweet potato are the base providing heavier carbs as well as chicken, lean sausage or some mincemeat for protein.

It is important to remember that rice, noodles, legumes and pasta do add considerable carbohydrates and calories to your soup and are likely to negate any weight loss benefits. On the other hand, broth style, vegetable based soups have virtually no calories and can be consumed relatively freely (but of course you do need to count any bread!).

While bulking meals up with low calorie options such as vegetable soup on a regular basis is a great way to load up on nutrition in general, for those wanting to drop a couple of kilograms quickly, replacing the evening meal with a vegetable based soup is a safe way to do it.

The low energy content helps to keep your total calorie intake low, while the bulk prevents you from feeling hungry and deprived the way you would if you were eating very little on a regular diet, or using meal replacement shakes.

For those wanting a more intense regime, a vegetable soup can replace 2 meals a day for 5-7 days without any negative side effects. Although much of the weight loss will be fluid, sometimes this is all we need to feel leaner and healthier is a flatter stomach and a kg or two less on the scales.

Naturally homemade soups are the best option. This way you can control the type and amounts of vegetables that you use to make your soup as well as choosing to use salt reduced stocks and few other additives.

Pre-made soups and packet soup mixes tend to be exceptionally high in sodium (salt) with the average packet soup containing a massive 800-1200mg of sodium or 1/3-1/2 of your total daily salt limit.

Premade soups also tend to be relatively low in protein and high in carbohydrate thanks to their base being potato starch. If you must seek out a pre-made soup option, look for varieties that contain less than 20g total carbohydrates per serve and less than 800mg of sodium.

Most commented

21 comments

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    • Rocksteady says:

      06:48am | 14/05/12

      Really appreciate your articles here Susie.

      The amount of misleading information given to consumers these days about food is scary. Given the current obesity epidemic, education is the only hope we really have to stop a massive blowout in healthcare costs.

      There are many “low fat” products which have a higher energy content than a full fat equivalent because of the increased amount of sugar. Once raised this with my housemate who said she didn’t care about the energy, only the fat. My arguments against this fell on deaf ears. She later went on a low carb diet, tried telling her that sugar was a carbohydrate, her response “no, carbs are things like bread, rice and potatoes”

      The sad fact is that in the battle between marketing departments and health professionals, marketing is winning.

    • Sam says:

      07:07am | 14/05/12

      Also, soup helps keep the fluids up, which is very important when you’re fighting viruses like the ones going around for the past couple of weeks.

    • Fiona says:

      07:58am | 14/05/12

      Good article, BUT - why, why, WHY must everything about nutrition be about weight loss? We know that constantly dieting leads to weight GAIN and poor health, why can’t nutrition articles simply be geared towards better HEALTH in the long term? Also, not all of us NEED to lose weight. There is just way too much obsession on a whole in society with dieting continuously and as we can see, it’s actually made our problems generally worse.
      Not to mention it would be nice for people to not feel constantly pressured to ‘better’ themselves physically. It would be refreshing for women in particular to be able to feel their bodies acceptable as they were.

    • Kika says:

      09:22am | 14/05/12

      That is a good point. If you are nutritionally balanced then you shouldn’t need extra calories. I think the whole’ diet’ thing is so 80’s and obviously doesn’t work because those who need a ‘diet’ obviously can’t eat less! They need to eat less junk, more good foods. More fruit, vegies, nuts, seeds and wholegrains.

    • kitteh says:

      12:00pm | 14/05/12

      An excellent point. Sure, we have a weight problem in Australia. But everyone also knows someone that is the correct weight but is an unmitigated nutritional disaster - the guy that eats only meat, the woman that starves so she can drink on the weekends, the kids that live on CCs. Everyone can benefit from a better diet, and approaching the issue from this angle would be less marginalising for the obese as well as not creating a false sense of well being for those that are naturally thin.

    • Kate says:

      08:03am | 14/05/12

      Great article, Susie. Very motivating and down to earth. I love soup and it makes me feel good about how much I make in winter.

    • Kika says:

      09:18am | 14/05/12

      hey great idea! Haha. I always assume my lunch will be boring old Salad - but I could make a big soup on the weekend and dole it out over the week for my lunches with a nice crusty bun. YUM!

    • fairsfair says:

      09:51am | 14/05/12

      I wish we got soup weather up here. Sometimes it is nice to have for dinner in the height of the week of winter that we do get, but on your average winter’s day salad still cuts it.

      I used to love Pret a Manger in London for the soup. Oh god it was good, probably liquified lard but in the freezing temps nothing made you feel better than a nice bowl of soup. 

      Bring on winter I say - I am dying for those three days where you have to done a jumper for the morning. I think I might introduce it to my diet however I am finding it harder to keep my vegetable intake up lately (particularly at the evening meal), perhaps soup is the key. Maybe gespacho (?spelling?) is the secret.

    • LJ Dots says:

      10:54am | 14/05/12

      fairs’, for the other 362 days of the year, try Canh Chua, a vietnamese soup which is great in hot or cold weather.

      I do take your point though, it’s not quite the same as hunkering down with a peppered potato and leek soup - note: the accompanying chunk of crusty bread is mandatory.

    • Paul D says:

      11:20am | 14/05/12

      Aaah, Pret ... I used to love them. Best BLT in the world. Ever.

    • expat says:

      03:27pm | 14/05/12

      Ah yeah Pret a manger was a fave. Easy, tasty lunch. Boots had a good hoisin duck wrap too.

    • fairsfair says:

      04:00pm | 14/05/12

      Ahhhh Boots - loved that place. It had just about everything you could ever possibly need to survive.

      And when wanting to feel fancy - Marks and Sparks. If only a had a fox fur to throw over my shoulder as I walked through the doors….......

      I wore jeans to Harrods though - regret that.

    • Scotchfinger says:

      10:29pm | 14/05/12

      Fairsfair: ‘maybe gestapo is the secret’? Do you mean the German secret police who will torture you for misspelling gazpacho??

    • Eric Banya says:

      11:09am | 14/05/12

      Soup is not a meal.

    • The Soup Dragon says:

      11:34am | 14/05/12

      WHAT!! Soup is only for winter, uhg2bj.  Soup is an economical, time saving, healthy food option and extremely tasty all year round.  Buy fresh veg and decent stock cubes (some are great these days) in bulk, soupize it and freeze multiple meals.  The recipe options are infinite and you can even soupize left overs.  Even supermarkets have decent cook chill versions, wait till they get marked down then buy loads and freeze them.  But never buy tinned or packet soups as they are not soups.  With everyone claiming they are “soooooh busy darrrrhling”  clever use of soup gives you back your life.  You will start to recognise your children and visit your auntie in time to make it into her will.  What a brilliant food it is , soup is the future and the future comes in a ladel at little cost.  I’ve got a delicious 3 item celery soup for lunch, can’t wait. 
      But if you love Maccas then you’d better stick with that.

    • Cedric says:

      11:48am | 14/05/12

      I earned a few bob playing the mouth organ a few days ago, a few oldies like Chattanooga Choo Choo, We’ll Meet again, Ramona, In The Mood, and a few others what I forget,  and some new ones like Pub With No Beer, The Goondiwindi Grey, etc, outside the CWA hall just before and after their meeting, which is why when I arrive in a country town, I put a few coins in the internet machine. Now a vege soup, as Susie describes is good tucker, but you can’t beat a rabbit stew, cooked in the camp oven, with all the veges you can find. I usually go round the back of the restaurant to get the cabbage leaves, potato and pumpkin peelings, carrot and celery cutoffs, etc. I genally do well, but sometimes have to wait a week or so, while the butcher gets in some rabbits. No worries, a half handful of salt keeps the soup for 2 weeks. Anyway the folks like my rendition, and chuck a few coins in my hat. So, all in all, you got to have the veges, if you want to be in your 80’s and more. And get some meat, what you can get.

    • baddog says:

      12:25pm | 14/05/12

      Has anyone tried eating vegetable soup for 3 days straight? You won’t be making any friends, that’s all I’ll say about that.

    • Terry says:

      01:59pm | 14/05/12

      Every wintertime I make a 15L batch of fish soup and freeze it for lunches. The benefits surrounding this one pot wonder is astonishing and I am down to a healthy 130kg now. This recipe changed the way I look at lunchmeals and letting it defrost naturally releases more natural antibodies to fight off the winter sniffles.

    • miloinacup says:

      03:21pm | 14/05/12

      I made my first vegetable soup the other week and it was omg delicious! I could never go back to canned soups now. One batch was enough to last over a week, and I added in some pasta to make it a bit more filling. Loved it.

    • stephen says:

      04:36pm | 14/05/12

      I hate pumpkin and when I have a roast dinner I gotta con the chef/cook/dame to told them, and gimme 5 more roast spuds instead ... but I do like pumpkin in soups.
      Recipe :
      In a good tablespoon of butter saute, (posh word that, and better than ‘cook’) chopped celery and chopped leeks whites until golden brown - nah, just joking ... only until the stuff is opaque - then add lots of roughly chopped pumpkin, then add a litre of vegetable or beef stock and simmer for 12 minutes until cooked.
      Do not puree, but mash with a wooden spoon, add some cream and a half teaspoon of nutmeg.
      Stir through adding salt and pepper to taste.
      This soup should have the consistency of a pasta paste - indeed, one could cook it as a main course, too - then add to bowls with sprigs of coriander.
      Best with fresh fancy-pants bread and butter.

      Next week ... how to cook tripe.

    • Social Bookmarking Service says:

      08:16pm | 16/06/12

      W6QJwt wow, awesome article post. Keep writing.

 

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