Dr. Gérald Kierzek shares tips on making homemade soup more nutritious and satisfying with added ingredients and variety.
Nutritional value of soup
Dr. Gérald Kierzek, a physician and commentator, suggests that homemade soup can be made more complete, filling, and less salty by adding specific ingredients. His advice was shared in Les conseils du Docteur Kierzek, a broadcast on ICI on October 30, 2026.Soup and vegetable portions
Dr. Kierzek pointed out that while soup can incorporate vegetables and provide water, a single bowl does not automatically count as two or three vegetable portions. The actual amount depends on the recipe, serving size, and the proportion of vegetables used.Choosing vegetables for soup
To make soup more satisfying, Dr. Kierzek recommended using a variety of seasonal vegetables or those already in the refrigerator. He specifically named butternut squash, pumpkin, parsnip, leeks, carrots, and celery, encouraging an anti-waste approach. Varying colors helps diversify nutrients, though he warned that color alone does not guarantee nutritional value.Adding legumes for protein
Dr. Kierzek emphasized the importance of adding legumes like coral lentils, chickpeas, or beans to soup. These ingredients provide fiber and plant-based protein, making the soup more nourishing, especially if it is intended as a main dish rather than just an appetizer.Enhancing soup with texture and nutrients
The most useful tips, according to Dr. Kierzek, include adding legumes, keeping some vegetables in chunks for a heartier texture, serving with whole grain bread, and adding a small amount of fat such as a drizzle of oil to enhance flavor and nutritional balance.
