2024-01-05 17:30:00
Every Friday, find on Le Point.fr the nutrition column by Professor Boris Hansel, endocrinologist and nutritionist at Bichat hospital in Paris. He is also host of the PuMS health channel on YouTube.
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Soup is a generic term which designates a broth in which solid foods cut into small pieces or mixed have been cooked. This type of dish has advantages… but be careful all the same.
Its main interest is to facilitate the consumption of vegetables, but also of legumes, including among people who are not particularly fond of them. It is therefore, first of all, an excellent way to provide the body with fiber and micronutrients, particularly vitamins.
It is true that mixing breaks down the fibers which partly lose their beneficial effects on intestinal transit. But there is no reason to think that these fibers, even broken, do not have the supposed protective effects against chronic diseases such as cancer or diabetes.
As for micronutrients, they are entirely present in the soup, provided you do not cook the vegetables for too long. Remember to cook them “al dente”! Another precaution concerns the potato… Often present in the composition of the soup, in particular for its binding effect, it has a tendency, especially when it is very cooked, to further increase the level of glucose in the blood… Be careful therefore to do not overcook it and if possible partially replace it with pumpkin or sweet potato…
Hydration and satiety… but not slimming
Another benefit of soup is that it contributes to good hydration. This is especially helpful for those who have difficulty drinking water. And even in winter, staying well hydrated is essential – we often forget it because it’s cold. But let’s not forget that indoors, we sometimes overheat.
A key question is the benefit of soup for weight control. I’ll surprise you but, no, soup is not in itself a slimming food. No study has ever shown that you lose weight if you eat more soup. The effect on satiety, even if well perceived, is not enough to reduce caloric intake. Except in the case of restrictive diets that are not recommended, such as the cabbage soup diet under which we eat exclusively this soup…
In practice, if possible, make the soups yourself; if you buy them, choose frozen with a minimum of ingredients other than vegetables and legumes. And in bricks or cans, watch out for salt and added fats which can really counterbalance the benefit of the product.
Finally, if you include croutons, parmesan, crème fraîche or even fish or ham in your soup… consider it a complete meal. It’s good but as always when you prepare your plate, you keep an eye on the quantities.
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