
It is essential for those who prefer creamy soups to be cautious. Researchers emphasized on the need for the soup to have low calorie content and be stock-based rather than cream-based. All the soups that were tested or rather investigated constituted of the same ingredients. The ingredients were broccoli, chicken stock, carrots, cauliflower and potato. The ingredients were blended into four types with varying thickness and texture. These ranged from different vegetables and stock to pureed soup. According to the scientists’ viewpoint, the thick soups that had vegetable chunks and needed to be chewed should be more satisfying or filling. However, this was not the case. They were surprised to find out that the same effect was applicable to all forms of the soup. This means that both thin and thick soups had a filling effect, and could be effectively used by those who wanted to lose weight. The findings of the study were presented during the Experimental Biology Conference that was held in Washington DC.
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