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Rich in protein and fiber, traditional Turkish soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
10.8g
· 54%
Protein
4.2g
· 21%
Fat
2.2g
· 25%
Fiber
2.3g
Vitamins
Biotin
2.1µg · 7% DV
B1
0.07mg · 6% DV
Vitamin A
45µg · 5% DV
Folate
18µg · 5% DV
Minerals
Sodium
320mg · 14% DV
Iron
1mg · 6% DV
Phosphorus
42mg · 6% DV
Selenium
2.7µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
It can work as a light meal, but on its own it may not keep you full for long. Pairing it with salad, yogurt, or a whole-grain side makes it more balanced.
Often yes, because warm soups with a soft texture are usually easier to eat when appetite is low. Tolerance still depends on how rich the soup is and how it is prepared.
Before training, a small portion is usually easier to tolerate than a large bowl. After exercise, it fits better as a light recovery meal if you add another protein-rich food alongside it.
A simple salad, cooked vegetables, or a whole-grain side usually works well. These additions make the meal more satisfying without overpowering the soup.
Soups made with egg, dairy, or a seasoned liaison should not sit at room temperature for long. Cooling it promptly and storing it in the fridge is the safer option.
Yes, but soups containing egg or dairy can separate slightly after thawing. Reheating gently while stirring usually helps improve the texture.
High heat can cause soups with egg or dairy to split. Reheating slowly over low heat and avoiding a hard boil helps keep it smooth.
They can both be creamy, comforting soups, but the exact ingredients and texture vary by recipe. Cennet soup is often prepared as a richer variation in some home kitchens.
Its soft texture can make it easy for many children to eat. However, it contains gluten, eggs, and dairy, so it is not suitable for children with those allergies.
Yes, it can be a practical light evening meal when you do not want something heavy. If you want it to be more sustaining, add vegetables or another protein source on the side.
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Nutrition data compiled from USDA FoodData Central and scientific sources.