Speaker 1: The cooler weather is approaching and it's the time of
Speaker 1: year when we start to swap our crispy summer salads
Speaker 1: for warm, nurishing soups. So this week on the Nutrition
Speaker 1: Couch podcast review, we take a look at two quick
Speaker 1: and easy, pre made soup options that you can find
Speaker 1: in the supermarkets. Hi, I'm Leanne Wood and I'm Suzie Burrow,
Speaker 1: and it's two of Australia's leading dieticians who specialize in
Speaker 1: evidence based nutrition. We renew the Nutrition Couch Product Review,
Speaker 1: a weekly chat on new products and old favorites that
Speaker 1: you can find in your local supermarket. So to kick yourself, Susie,
Speaker 1: are you a soup lover or not?
Speaker 2: I am a massive soup lover And you know the
Speaker 2: soups I like mostly and I love going to America
Speaker 2: eventually because when you go there they have so many soups.
Speaker 2: You can get mushroom and this bean one and child.
Speaker 2: I know, yes, lobsters, lobster bus room. And I love
Speaker 2: in Hawaii. My friend Jamie, who always comes to Hawaii
Speaker 2: with me, will no cheesecake factory. We love the soup
Speaker 2: and half the sandwich. And you know, in Australia, we're
Speaker 2: getting more options now, but I have to be honest,
Speaker 2: I do tend to make most of mine. I love
Speaker 2: a homemade soup. One of my favorites is one that
Speaker 2: I found in the Colos magazine last year, which is
Speaker 2: literally just bloody beans, tomato, pisada, leaks celery. It is
Speaker 2: so delicious. I throw kale in at the end, and
Speaker 2: if I leave it on the bench, Chris will eat
Speaker 2: the whole thing, it is so young. So I do
Speaker 2: have a couple of ones that I will buy, and indeed,
Speaker 2: I've recently done a trolley on this because there's so
Speaker 2: many in supermarket. And I think the good thing actually
Speaker 2: Land is that there is so many more fresh pouches
Speaker 2: and fresh ones now compared to the old days where
Speaker 2: they did tend to be cup of soups or tin soups, which,
Speaker 2: let's be honest, are often higher in sodium and higher
Speaker 2: in additives. Whereas I couldn't believe really how many great
Speaker 2: fresh ones there were in the little containers at very
Speaker 2: reasonable prices, and also the pouches, which is a way
Speaker 2: that manufacturers can make them without as many additives, things
Speaker 2: like added salts and things to keep them fresh. And
Speaker 2: I think the thing for me is it's not inexpensive
Speaker 2: to make a batch of soup because if you are
Speaker 2: adding leaks, celery, onion as the base, then things like celery, kale, spinach,
Speaker 2: and you know, it adds up, and particularly if you
Speaker 2: have the leggings are cheap, but the stocks are not.
Speaker 2: If you get a no added salt stock, they can
Speaker 2: be ten dollars per container. Now I guess we'd make
Speaker 2: our own stock in an ideal world. So I find
Speaker 2: some of my soups are up to twenty dollars worth
Speaker 2: of ingredients, which you may or may not consume the
Speaker 2: whole lot. Whereas if you can get a packet soup
Speaker 2: like we're showing today for four or five dollars for
Speaker 2: a couple of serves, it's hard to go past them
Speaker 2: cost wise. So I think they can be a really
Speaker 2: cost effective option too. And it's just options, as we said,
Speaker 2: you know, generally speaking, the cup soups tend to be
Speaker 2: the most processed and the highest in additives and particularly
Speaker 2: salt and even flavor enhances like MSG. The tin ones
Speaker 2: in general are pretty good, but again they have a
Speaker 2: lot more additives, whereas my preference for my clients and
Speaker 2: sharing today on the nutrition couch. Is those fresh pots outstanding.
Speaker 2: You really can't fault them, and there's a huge number
Speaker 2: of good ones. But the ones I thought we would
Speaker 2: talk about today are a couple of the pouches because
Speaker 2: they I guess you don't have to keep them cold,
Speaker 2: they store for longer, and the pantry, you know, you
Speaker 2: can travel with them. There's so many different ones. You know,
Speaker 2: in the past we've talked about the plant protein range,
Speaker 2: which we're fans of. But I chose two different ones
Speaker 2: today to go through. One because I wanted to showcase
Speaker 2: one of my favorites. So I wanted just to compare,
Speaker 2: so full disclosure. But that's the process, isn't it. And
Speaker 2: we go through we don't. We just sort of go
Speaker 2: through and think what tkills they are fancy on the day,
Speaker 2: and so these were a couple that sprang to mind,
Speaker 2: but there's a million others. It was just I sort
Speaker 2: of tried to pick like for like. I didn't want
Speaker 2: to compare a pouch to a tin. So we've gone
Speaker 2: for pouches just as the sort of preferential one. And
Speaker 2: also Lee and I also found the fresh ones. There
Speaker 2: were so many good ones. I couldn't really differentiate between
Speaker 2: the brands. They were all pretty good, particularly the veggie bases,
Speaker 2: so hence going for the pouches. So the first one
Speaker 2: I've chosen is the hind Sea of the Day seven
Speaker 2: veg with garden herbs, And as I said, the reason
Speaker 2: I chose this was because it matched the ones the
Speaker 2: other one I wanted to talk about. So this is
Speaker 2: a four hundred and thirty gram packet, so quite hardy
Speaker 2: four dollars, so two dollars per serve, very reasonable for meal.
Speaker 2: A quick scan of the ingredients is pretty strong land
Speaker 2: It's seventy two percent vegetables, and if we break that down,
Speaker 2: it's tomato, pump and potato, green and red capsicum's, zucchini, carrot,
Speaker 2: sweet potato. So a really nice mix because I think
Speaker 2: one of the things that always screams out to me
Speaker 2: with soup is if you look at the ingredients and
Speaker 2: it's all potato, it's really not giving you the vegetable
Speaker 2: bulk or the range of nutrients you would get from
Speaker 2: brightly colored vegetables. So that sort of turns me off
Speaker 2: a little bit when I see a lot of potato
Speaker 2: water cream. So it does have a little bit of
Speaker 2: cream to give it some flavor. Mace thickener. There's no
Speaker 2: cause for concern with Maze is an additive. It's just
Speaker 2: to give it some bulk herbs, including parsley, salt, brown sugar,
Speaker 2: flavor enhances, the three six three five soy sauce, curry powder, spice.
Speaker 2: So overall it's pretty clean, but it does have things
Speaker 2: like sugar added, salt added, but flavor enhances, which we've
Speaker 2: talked about before. I'm not the biggest fan of.
Speaker 1: We have a look at nutritionals.
Speaker 2: They're saying it's one serve per pack. I think that's
Speaker 2: a big serve, Laan, and I would definitely make that
Speaker 2: be two serves if it was me, I.
Speaker 1: Could definitely eat that in one sef you reckon.
Speaker 2: Okay, Yeah, I think they're quite heavy, and I tend
Speaker 2: to use super as aside for clients. So I'll say,
Speaker 2: have a sandwich or a wrap and a soup, so
Speaker 2: I guess it's how you're having it. If you were
Speaker 2: having this just with a slice of protein toast, it
Speaker 2: could be a meal absolutely. So it is only one
Speaker 2: hundred and eighty calories. There's an error on that nutritional label.
Speaker 2: One hundred and eighty calories per serve or seven seven
Speaker 2: five kilogels, so you're right, it's quite low. Overall, three
Speaker 2: point nine grams of protein, three grams of fat, zero
Speaker 2: point seven saturated, thirty three point one grams of carbohydrate,
Speaker 2: so roughly equivalent to two slices of bread. Seven point
Speaker 2: seven grams of sugars, which is pretty high. Oh sorry,
Speaker 2: seven that's per served. Three point three grams of sugar
Speaker 2: perur teen point two grams of sugars perserve, so quite high.
Speaker 2: And nine hundred and eighty milligrams of sodium, which is
Speaker 2: not insignificant.
Speaker 1: Sort of.
Speaker 2: We don't talk a lot about salt on the Nutrition
Speaker 2: Couch podcast because I guess sodium is sort of down
Speaker 2: our list of areas we like to chat about, but
Speaker 2: it's not unimportant. You know, as a recommendation, you're trying
Speaker 2: to have less than two thousand milligrams of sodium per day,
Speaker 2: so this is almost half your recommended DAILA upper intake,
Speaker 2: which you would argue Leand with the soup you get
Speaker 2: a lot of potassium. It's good for us, so you're
Speaker 2: going to get some salt. But this isn't a low
Speaker 2: sodium soup by any means, but I don't like the
Speaker 2: sugars on it fourteen grams of sugars perserve, and I
Speaker 2: really don't like the flavoringhants are on it.
Speaker 1: Yeah, the six throe five.
Speaker 2: I haven't actually tried it, so it probably tastes pretty good,
Speaker 2: but it certainly wouldn't be my I think there's much
Speaker 2: better options out there without flavor andhancism. To be honest
Speaker 2: with heines, there're a big company. I'm a disappointed they
Speaker 2: shouldn't be using flavor enhancers in soup when there's many
Speaker 2: other options they could use herb spices, et cetera. And
Speaker 2: I think the protein a little bit low. Yes, it's
Speaker 2: a vegetable soup. It's got too much added sugar. So
Speaker 2: is it better than a big mac?
Speaker 1: Of course?
Speaker 2: Is it better than a cuppa soup?
Speaker 1: Of course?
Speaker 2: But is it the best pouch soup out there? No, no,
Speaker 2: it is not.
Speaker 1: And for those looking at the nutrition label where we're
Speaker 1: saying the MSG added if you look under contains flavor
Speaker 1: and hands is six three five. That's the added MSG
Speaker 1: or the monocidium glutamate in that in that package soup.
Speaker 1: So I think what the problem with this would be is.
Speaker 1: People would look at that and think, okay, veggi soup great,
Speaker 1: low calorie great, like you know, less than two hundred
Speaker 1: calories for a meal, you think great. But the bulk
Speaker 1: of that is just carbohydrate. So what do people put
Speaker 1: with soup, Susie. They put bread, they put toast, or
Speaker 1: they put a roll with carbohydrate. So you're getting a
Speaker 1: massive whack of carbohydrate with this meal, very minimal fat,
Speaker 1: very minimal proteins. You've got nothing there to balance out
Speaker 1: the carbohydrate or slow down the digestion of the carbohydrate
Speaker 1: in that as well. So I would probably I normally
Speaker 1: like to use soupers and meal susy, But like you,
Speaker 1: I would probably just do half of this, add some
Speaker 1: protein in there, add a little bit of healthy fat
Speaker 1: in there as well. So actually adding a little bit
Speaker 1: of say chicken rest in there and adding I don't know,
Speaker 1: it's another sort of fat maybe on the side or
Speaker 1: something as well. Do you really try to balance it
Speaker 1: out to make that a better meal. If not, you're
Speaker 1: basically just eating a big bowl of carbohydrate. You I'd
Speaker 1: toast the side of that even more carbohydrate. You're just
Speaker 1: not going to feel very full for very long that's
Speaker 1: probably the downside of something like this. Although it is
Speaker 1: low calorie, there is a ton of veggies in there.
Speaker 1: They're definitely bonuses in there. But I would probably like
Speaker 1: to see that protein a lot higher and the fat
Speaker 1: contwn a little bit higher as well, if I was
Speaker 1: looking to actually balance this out as a proper meal.
Speaker 2: And of course we are being fussy because this is
Speaker 2: our product review segment. We're not coming here to say
Speaker 2: souper is bad or veggie soup is bad. It's our
Speaker 2: job on these podcasts to really break down what's going
Speaker 2: on with supermarket products. And we're certainly leanne because we've
Speaker 2: had a little bit of feedback from people saying online,
Speaker 2: you're recommending homemade soup. Well, of course we recommend homemade soup,
Speaker 2: but sometimes we need quick and easy options. So this
Speaker 2: is really breaking down out of the ones that are available.
Speaker 2: That's the reference point. We're only comparing these two products,
Speaker 2: as opposed to saying across the board, you're better to
Speaker 2: have homemade or non sort of package soup in general.
Speaker 2: All right, So the second one that I wanted to
Speaker 2: go through is actually one of my favorites. I don't
Speaker 2: have a relationship with this company by any means. But
Speaker 2: this is one of the pouchrips that I actually really
Speaker 2: like myself and buy. It's the Lazupa Kale and Quinwa pouch.
Speaker 2: Now la Zupa have several different varieties of soup. They
Speaker 2: have a bowl, they have a cup of soup, and
Speaker 2: they have the pouches. Now they're bowls and cup of
Speaker 2: soup are not my favorite. The bowls are really really
Speaker 2: high in sodium. So it's only the pouches that I like.
Speaker 2: And I really like this flavory. And so it's five
Speaker 2: hundred and forty grams that retails for five dollars. Definitely
Speaker 2: I get two serves out of it. This one is
Speaker 2: recommending two serves as opposed to the Heinzwe It does
Speaker 2: recommend it to be one, which is slightly smaller.
Speaker 1: So when Lehn, I.
Speaker 2: Look at this ingredient list, it's just so beautiful. So
Speaker 2: chicken stop fifty eight percent, which is water, chicken, carrot, onion, celery, salt,
Speaker 2: then lentils, onions percent, corn, kale, brown rice, kinoa, herbs.
Speaker 2: That's it.
Speaker 1: Oh, I love it.
Speaker 2: It is so clean, perfection, like it is so clean.
Speaker 2: I actually don't know how they make it taste so good.
Speaker 2: I think it's just an old school stock, which as
Speaker 2: we know, is really flavorsome and delicious if you would
Speaker 2: make it yourself at home. I love this taste. It's
Speaker 2: so young.
Speaker 1: Now.
Speaker 2: Admittedly though, you wouldn't say it's a meal because when
Speaker 2: we take a look at the nutritionals per serve, keep
Speaker 2: in mind this two saves per pack. It's only looking
Speaker 2: at it laughing. It's so low, less than one hundred
Speaker 2: calories three hundred and ninety shuichilodels but leane. It's got
Speaker 2: five grams of protein literally, no fat, two point nine
Speaker 2: gram of sugars all naturally occurring, four grams of dietary fiber,
Speaker 2: and seven hundred less than seven hundred milligrams of sodium.
Speaker 2: So it's the downside. It's not a meal. It's really
Speaker 2: a free vegetable rich addition. So you would have to
Speaker 2: have if you were having this as a meal, you
Speaker 2: would have to have, say, crackers with tuna or salmon
Speaker 2: on top, or a slice of protein toast with it.
Speaker 2: But in terms of quality of soup, this is the
Speaker 2: most outstanding nutritional panel I reckon I've ever seen, and
Speaker 2: it tastes good because some of them. So I saw
Speaker 2: this one in coal. It was brocoli cauliflower soup and
Speaker 2: I thought fantastic because I don't really like broccoli, but
Speaker 2: it's good for us. And I thought, how fantastic a
Speaker 2: broccoli coliflower soup with parmesan. But I couldn't eat it.
Speaker 2: It wasn't tasting taste choice.
Speaker 1: I actually think I had the exact same one. A
Speaker 1: company sent me one, and I couldn't post about it
Speaker 1: because it tasted awful as well, and I won't need
Speaker 1: the bread.
Speaker 2: And I wanted it to be so delicious and I thought, great,
Speaker 2: I can eat some broccoli, and it was just so
Speaker 2: that's the other thing. We need it to be tasting good.
Speaker 1: Yeah, my one was it was plant based. It was
Speaker 1: like broccoli, and for the cheese, it was like a
Speaker 1: cheesy broccoli, but the cheesy was like c H e Z,
Speaker 1: you know, like a vegan cheese. And they use nutritional,
Speaker 1: nutritional yeast flakes, which I love when I'm a massive
Speaker 1: fan of but oh the texture that tastes it was awful.
Speaker 1: I couldn't do it. I was like, no, I can't
Speaker 1: do it. So I'm awful. Veggie based soups, But you're right,
Speaker 1: they have to they have to taste good. And this
Speaker 1: this bass I think with the chicken stock and the
Speaker 1: onion and the celery and the lentils and the corn,
Speaker 1: I just think it's a perfect combination of veggies. So
Speaker 1: this is a wonderful addition to tie you over between meals,
Speaker 1: isn't it, particularly coming into the winter months, or.
Speaker 2: To bulk up a meal. Yeah, to have with your lunch,
Speaker 2: to just get some delicious veg cheese. And it's so
Speaker 2: good this suit. You don't even have to add cheese
Speaker 2: on the top. It's so nice. But the other thing is,
Speaker 2: if you were to make this soup, if you first
Speaker 2: of all made the chicken stock, you would have to
Speaker 2: get a carcass obviously and have had the chicken or
Speaker 2: pay for that. Now, a clean stock like that with
Speaker 2: not much in it is going to cost six at
Speaker 2: least eight dollars. Then if you had to buy kale celery,
Speaker 2: your soup's going to be quite pricey. So I think
Speaker 2: for five dollars for two serves, from a cost effective perspective,
Speaker 2: particularly if you're only cooking for one or two people,
Speaker 2: this is an outstanding product now in that pouch range,
Speaker 2: there's several they're all pretty good. There's a chicken, one pumpkin, tomato.
Speaker 2: They're all pretty good in terms of their nutrition. The
Speaker 2: ingredient listare all clean. But I just really like this flavor,
Speaker 2: so see what you think. But it absolutely wins my
Speaker 2: soup every time. I think it's outstanding. The only downside
Speaker 2: is it's very low calorie, so you would need a
Speaker 2: bit more to bock it up as a meal. But
Speaker 2: if you got home late from work you weren't very
Speaker 2: hungry and just wanted a quick soup, keeping these and
Speaker 2: lee and you don't even have to refrigerate them and
Speaker 2: again in the cupboard, so handy.
Speaker 1: Yeah, that's perfect. Or you know, if you've over indulged
Speaker 1: in a few too many Easter eggs, there might be
Speaker 1: a lovely any alternative with a little bit of protein
Speaker 1: on the side or added into vulcan up, it could
Speaker 1: be a lovely alternative.
Speaker 2: And we will say, you know, if we ever do
Speaker 2: sponsored product reviews, we will very clearly say none of
Speaker 2: these are sponsored or we don't have associations. If we do,
Speaker 2: we will always say it, I don't have a sup association.
Speaker 2: It's just a product I've liked for several years that
Speaker 2: we wanted to highlight. But you know, as we said,
Speaker 2: in general, you're not going to go wrong with any
Speaker 2: kind of veggie based soup out there. Pouches are good.
Speaker 2: Just to a quick scan though, and try and avoid
Speaker 2: the ones with added sugars and things like flavor enhancers
Speaker 2: where you can the higher the vegetable content the better,
Speaker 2: The higher the fiber and protein the better, and the
Speaker 2: lower the sodium and you'll be on the right track.
Speaker 2: So if we've missed any soups, we'd love to see
Speaker 2: ones that you also enjoy. As I said previously, we've
Speaker 2: done a plant protein one which we also very much
Speaker 2: like that that's more of a meal. And yet any
Speaker 2: of those fresh ones in supermarkets, the woolies, the coals,
Speaker 2: the darrakai, are all very strong nutritionally with a really
Speaker 2: high veggie content. So the more suit we have, the better.
Speaker 2: There's really strong research to show that if you have
Speaker 2: a bowl of veggie based soup before a meal, it
Speaker 2: can reduce calorie intake by as much as one hundred
Speaker 2: calories per meal just getting that bulk in your diet.
Speaker 2: So I'm a massive fan of soup and I think
Speaker 2: enjoy more soup over the next few months and your
Speaker 2: body and your nutrition will benefit of.
Speaker 1: It, all right, Suzzy. So that brings us to the
Speaker 1: end of the Nutrition Couch product review for another week.
Speaker 1: We would love if you guys to subscribe to the podcast.
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Speaker 1: next Sunday for the new episode. See you next week.
Speaker 2: The boat stand the bottom