Homemade soup can lack richness when fat is removed entirely. Experts suggest adding small amounts of fat for balance and satisfaction.
Soup and fat balance debated
Homemade soup often contains zero fat, which can make it bland and unsatisfying. Between the fear of gaining weight and the desire for richness, how can one achieve balance?Removing all fat becomes a reflex
Removing all fat from homemade soup has become a "diet" reflex for many. In France, Santé Magazine notes that the average consumption is around 12 to 13 liters of soup per person per year, but the nutritional value varies greatly depending on the recipe.Nutritionists suggest moderate fat inclusion
According to dietitian-nutritionist Raphaël Gruman, interviewed by Santé Magazine, a balanced soup should not be completely devoid of lipids. He summarizes the idea by explaining that "a spoonful of crème fraîche, a drizzle of olive oil or even a walnut of butter will provide binding without overly increasing the calorie count."Fats are essential for a complete meal
The French Diabetes Federation also recalls that fats are an integral part of a complete meal, just like carbohydrates and proteins. Homemade soup and fat: why keep a small touch.Nutritional composition of soup
A large bowl already provides a lot of water and fiber, about 5 g for 300 ml according to the French Diabetes Federation. For this vegetable base to hold up, it also needs complex carbohydrates, proteins, and a bit of fat. The same Federation uses a spoon of oil per person as a reference for... Read more on Doctissimo.
