Nutritionist Starodubova recommended eating soups made with vegetable broths
People with chronic diseases should give up fatty, rich soups, says Antonina Starodubova, chief nutritionist of the capital's health department. In conversation with RIA News she stated that even healthy people are encouraged to eat vegetable broth soups.
Starodubova clarified that to prepare vegetarian soup, it is best to use vegetables and herbs of different colors and tastes – sources of vitamins, minerals, and fiber.
In vegetable soup, she continued, you can add various legumes, for example, peas, beans, chickpeas, lentils, or unrefined cereals – buckwheat, pearl barley, millet, oatmeal. Pasta made from durum wheat can also be an ingredient in this soup. “This will enrich the dish with vegetable protein and fiber,” Starodubova noted.
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Previously, nutritionist Michael Mosley named three breakfast foods that prevent you from losing weight. Mosley is convinced that those who are struggling with extra pounds need to completely give up sugary cereals, especially instant foods, baked goods and soda.
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