3 ways to nutrient boost a store bought soup

Recipe
Written By Lovisa Nilsson, Nutritionist
Creamy sweet potato and pumpkin soup topped with chickpeas and fresh cilantro, served in a warm bowl.
A bowl of creamy mushroom soup topped with crunchy nuts and sesame seeds, inviting and delicious.
Creamy tomato and cashew soup garnished with fresh herbs, served in a rustic bowl, perfect for a cozy meal.

Your BEET believe in a no rule approach. Life happens. Stress happens. No-time-in-the-world-to-cook-everything-from-scratch-days happen. When you just need to throw together a quick meal, canned soups can be a farily healthy alternative. The only downside is that they can be quite low on protein and fibers. Here’s a few tips on how to boost ready made soups:

Mushroom soup

  • Silken tofu – mix until smooth with a hand mixer and whisk together with the soup for extra protein.

  • Fresh white mushrooms – fry together with garlic in oil and japanese soy.

  • Spring onions

  • Sesame seeds

  • Chopped walnuts


Tomato soup

  • Boiled cannellini beans

  • Roasted pine nuts

  • Fresh thyme and oregano


Carrot / sweet potato soup

  • Roasted chickpeas, almonds and pumpkin seeds – Spread out chickpeas, almonds and pumpkin seeds on a baking sheet, drizzle with oil and season with salt. Roast in the oven at 200°C /392°F for 7-10 min until golden.

  • Fresh coriander

Lovisa Nilsson, Nutritionist
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