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Low calorie, rich in protein and vitamins, warm and light
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
32
KCAL / 100G
Carbs
4.1g
· 52%
Protein
2.2g
· 28%
Fat
0.7g
· 20%
Fiber
0.9g
Vitamins
Vitamin K
7.5µg · 6% DV
Vitamin A
45µg · 5% DV
Vitamin C
4.8mg · 5% DV
B6
0.06mg · 4% DV
Minerals
Sodium
290mg · 13% DV
Selenium
2.3µg · 4% DV
Phosphorus
22mg · 3% DV
Potassium ⭐
110mg · 3% 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.
No known major 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
0.18g
MONOUNSATURATED
0.22g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Often yes, because its warm, light texture is usually easy to tolerate when appetite is low. On its own it may not be a complete meal, so pairing it with bread, yogurt, or another protein can make it more sustaining.
Its light texture can make it easier to have in a small portion before exercise. After training, it is usually better paired with an extra protein source if you want a more recovery-friendly meal.
It can satisfy you briefly, but many people will not find it filling for long on its own. Adding whole-grain bread, yogurt, beans, or extra chicken makes it more balanced and satisfying.
Usually yes, because it is soft and easy to eat with a spoon. Just keep the vegetables in small pieces, serve it warm rather than very hot, and be mindful of salt if cooking for young children.
If cooled promptly and refrigerated, it is generally best eaten within 2 to 3 days. Leaving it at room temperature for too long increases the risk of spoilage.
Yes, in most cases it freezes well. Some vegetables, especially potatoes or zucchini, may soften after thawing, so freezing it in portions usually gives the best result.
Long cooking can lower some heat-sensitive vitamins. But because the cooking liquid is also eaten, some nutrients that leach out of the vegetables are still retained in the soup.
No, that is a common exaggeration. Broth adds flavor, but if you want a meaningfully higher-protein soup, adding shredded chicken is much more effective.
It pairs well with whole-grain bread, yogurt, or a simple salad. If you want it to feel more like a full meal, add a sandwich or an extra serving of chicken on the side.
People who need to watch sodium should be cautious if it is made with stock cubes, packaged broth, or a lot of added salt. Anyone with swallowing difficulties may also need the vegetables blended or chopped very finely.
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Nutrition data compiled from USDA FoodData Central and scientific sources.