At only 120 calories per serving, this can be a quick and satisfying meal on-the-go, or a lifesaver for busy weeknights. But we’re not stopping at this soup. Read on for quick variations to make this store-bought soup even more voluminous and balanced (we’re looking at you, high-fiber starches).
- 1 serving of soup (120 calories) + ½ cup cooked of an ancient grain, legume, or bean-based pasta (~100 calories). We think quinoa, farro, barley, any form of lentils or beans, or a bean-based pasta make excellent high-fiber additions. We love the black bean pasta from Trader Joe’s, the edamame pasta from Costco, or garbanzo bean variety. The additional fiber will likely keep you fuller longer too.
- 1 serving of soup + ½ cup cooked high-fiber starch (as mentioned above) + frozen cauliflower or broccoli rice for upping the non-starchy vegetable ante. Sidenote: our love for cauliflower has been well documented here, here, and here.
- 1 serving of soup + ½ cup cooked high-fiber starch + a source of healthy fats (either ¼ of an avocado for ~60 calories, sprinkle of shredded Parmesan cheese for ~20 calories per tablespoon, or a few dollops of Greek yogurt).
- 2 servings of soup (240 calories) + frozen cauliflower or broccoli rice.
We hope this inspires you to get creative with your store-bought ingredients and prepare them to your liking. Thank you to the crafty patient who inspired this post!
PS – You could easily make a classic chicken noodle soup with this product by adding one of the aforementioned bean-based pastas. Check out this article for our recommendations on what to eat if you’re feeling under the weather.
