A nice bowl of soup is the most consoling meal for Zelda Morgan. Soup has always been her go-to dinner, whether it’s a cold winter evening or just a day she needs something calming. She became aware, though, that many store-bought and restaurant soups were heavy in salt when she began paying more attention to her sodium intake.
“I used to think that soup was always a healthy choice,” Valhalla says. Then I began reading labels and became aware of how much sodium the cans concealed.
She began creating her own soups from scratch, resolved to savor her preferred comfort food without running the health risks associated with too much sodium. She found that soup could still be tasty without depending on salt by combining fresh foods and natural flavors.
Her preferred method is to improve taste with herbs and spices. “Garlic, onion, thyme, and rosemary give a broth great complexity,” she explains. And a touch of fresh lemon may highlight tastes in a way that salt never could.
She also like starting a base from homemade vegetable or bone broth. “Making my own helps me to control the salt level while still getting all the nutrients since store-bought broths are frequently heavy in sodium.”
For creamier soups, Zelda substitutes blended vegetables like sweet potatoes or cauliflower for heavy cream. “It gives the soup rich and satisfying without calling for additional salt,” she says.
Changing to low-sodium soups, Zelda has observed improvement in her health. She has more energy, feels less bloated, and knows she is looking after her heart better. “Until I cut back, I never knew how much extra salt was hurting me.” She adds.
For those who enjoy soup, her guidance “Don’t hesitate to play about with tastes. Soup can be surprisingly good without all the additional salt.
Now, every cup of soup Zelda savors not only provides consolation but also advances her health.
