Is there anything more simple, yet satisfying, than making your own delicious soup from scratch? The best part is knowing exactly what goes in so you can keep an eye on things like your salt and sugar intake. Just be sure to keep an eye out for the salt content of the vegetable stock if you don't make your own. In my opinion, autumn is the best time for making soup because some brilliant vegetables are in season, and this recipe sure knows how to celebrate them!
Colourful vegetables like pumpkin and carrots are great for maintaining good eyesight as they are rich in beta carotenes and vitamin A - and of course they contribute to your 5 a day. Perfect for those dark nights that are slowly closing in.
|Typical Values||per 100g||per 575g serving|
|Energy ||68.5 kcal |
|394 kcal |
of which saturates
|0.8 g |
|4.8 g |
of which sugars
|4.9 g |
|27.9 g |
|Fibre||1.5 g ||8.5 g |
|Protein||1.3 g ||7.4 g |
|Salt||0.1 g ||0.6 g |
This popular autumn vegetable is rich in fibre so helps keep you fuller for longer, but is also very low in calories. One of the main benefits of eating pumpkin, however, is how good it is for your eyes. The bright orange colour comes from its large supply of beta carotenes (vitamin A) which helps to preserve eyesight and possibly prevent cataracts.
Turmeric has been found to have anti-inflammatory properties. Inflammation can play a part in many different conditions, so eating foods that contain this ingredient may be potentially beneficial for your long-term health.
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