Soup is a quick, easy and filling meal but can be high in salt, especially tinned or packet varieties
For the general population, eating too much salt has been linked to health problems. These include high blood pressure, stroke and heart disease. By making your own soup you can have more control over the ingredients used.
This recipe book has been put together for people with kidney problems. It includes ideas on how to make soups which contain less salt. The practical tips which are included may also inspire you to create or adapt your own soup recipes.
Consider the following before you use this recipe book:
Are you following a daily fluid allowance?
Each recipe provides five servings unless otherwise specified. One serving is approximately 200ml fluid (1/3 pint).
Are you following a low potassium diet?
Each recipe will provide you with information on the potassium content of the soup. This will be presented as a vegetable portion. Refer to your low potassium diet booklet to check how many vegetable servings you may have each day. Ensure all vegetables are pre-boiled when making the soup.
If you have not been advised to follow a low potassium diet then there is no need to pre-boil vegetables.
Are you trying to gain weight?
Adding double cream, full-fat crème fraîche or cream cheese, will help increase the energy (calorie) content of the soup.
Are you trying to lose weight?
Each recipe will provide you with an approximate calorie content of the soup. To reduce the energy (calorie) content of the soup, consider using low fat spread or ‘1 Cal’ oil spray instead of butter or oil. Using skimmed milk or low fat crème fraîche in place of cream can also help reduce the calories.
Each recipe has details of the calorie content of the soup and how many vegetable portions it contains; as shown in the example below.
Per 200ml serving
Energy (kcal) – 100
Potassium – 1 vegetable portion
How can I maintain the flavour of my soup without adding salt?
Homemade stock
Boil the meat, poultry or fish carcass/bones with celery, carrot and onion in water. Boil until the water has reduced by half and drain the stock from the carcass. This can then be used as a base for soups and sauces. The stock can also be frozen in portions and used at a later date.
Shop bought stock
You can also buy low salt stock cubes such as Kallo, Heinz or supermarket own brands. Check in the ingredients list that the supermarket own brand low salt stock cubes do not contain potassium chloride.
Unless otherwise stated use two stock cubes to make 1000ml of stock.
Flavour ideas
There are many ingredients which can be used to add flavour to your soup. Below are a few suggestions:
Chicken Soup (Serves 5)
- 30g (1oz) onion (½ small onion)
- 30g (1oz) leek (½ stem, white portion only)
- 30g (1oz) celery (1 stalk)
- 60g (2oz) butter
- 60g (2oz) plain flour
- 1000ml (2 pints) low salt chicken stock (or homemade stock)
- Bouquet garni
- 250ml (½ pint) full cream milk or 125ml (¼ pint) double cream
- Black pepper
- 150g (5oz) cooked diced chicken (use either leg or breast meat)
Made with – Full cream milk
Energy (kcal) – 219
Potassium – 1 vegetable portion
Made with – Double cream
Energy (kcal) – 304
Potassium – 1 vegetable portion
Minestrone Soup (serves 5)
- 1000ml (2 pints) low salt vegetable stock (or homemade stock)
- 30g (1oz) frozen peas, cooked
- 30g (1oz) frozen french beans, cooked
- 30g (1oz) dry spaghetti, broken into 2cm pieces
- 60g (2oz) potatoes, boiled and cut into 1cm cubes
- 1 teaspoon tomato ketchup
- 100g tinned chopped tomatoes
- 60g (2oz) bacon
- Chopped parsley
- 1 clove of garlic
- Black pepper to season
Per 200ml serving
Energy (kcal) – 100
Potassium – 1 vegetable portion
Chicken, pea and noodle soup (serves 5)
- 1000ml (2 pints) low salt chicken stock (or homemade stock)
- 60g (2oz) vermicelli pasta, broken into pieces
- 150g (5oz) cooked chicken breast, shredded
- 60g (2oz) frozen peas, cooked
- 60g (2oz) frozen sweetcorn, cooked
- Black pepper to season
- A small bunch of parsley, chopped
Per 200ml serving
Energy (kcal) – 70
Potassium – 1 vegetable portion
Carrot and Coriander soup (serves 5)
- 400g (13oz) carrots, sliced
- 60g (2oz) leeks, sliced
- 60g (2oz) onion, chopped
- 60g (2oz) celery, chopped
- 60g (2oz) butter or margarine
- 1000ml (2 pints) low salt vegetable stock (or homemade stock)
- 2 tablespoons finely chopped coriander
- Black pepper to season
Per 200ml serving
Energy (kcal) -120
Potassium – 1 vegetable portion
Lentil and roasted pepper soup (serves 5)
- 90g (1 medium) onion, chopped
- 1 clove of garlic
- 100g (2 medium) carrots, chopped and parboiled
- 1 tablespoon olive oil
- 180g (6oz) red or yellow lentils (dry weight)
- 1000ml (2 pints) low salt vegetable stock (or homemade stock)
- 100g (1 medium) red pepper, quartered and de-seeded
- 100ml full cream milk
- Black pepper to season
- Optional – ½ teaspoon Worcestershire sauce
Per 200ml serving
Energy (kcal) -150
Potassium – 2 vegetable portions
Cream of watercress soup (serves 5)
- 320g (4 bunches) watercress
- 1 tablespoon of oil
- 180g (2 medium) onions, chopped
- 1000ml (2 pints) low salt vegetable stock (or homemade stock)
- Bouquet garni
- Black pepper to season
- 125ml (¼ pint) double cream
Per 200ml serving
Energy (kcal) -250
Potassium – 2 vegetable portions
Mulligatawny soup (serves 5)
- 180g (2 medium) onions, diced
- 100g (2 medium) carrots, diced
- 1 tablespoon of oil
- 2 teaspoons curry powder
- 2 bay leaves
- ¼ teaspoon ground ginger
- 1 garlic clove, crushed
- Squeeze of lemon juice
- 1000ml (2 pints) low salt vegetable stock (or homemade stock)
- 8 tablespoons of cooked rice
- Optional: 40g crème fraîche
Per 200ml serving
Energy (kcal) -220 (with full fat crème fraîche added)
Potassium – 1 vegetable portion
If you have any suggestions, comments or queries regarding this leaflet please let your dietitian know. If you would like further recipe ideas please ask your dietitian.
The information contained within this leaflet is intended for your specific needs and should not be passed on to anyone else.
Back to topUseful websites and reading:
Eating Well for Kidney health
A practical guide and cook book. H. Jackson, C. Green & G. James
(ISBN 978-1-85959-204-5)