Soup Recipes

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

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

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)

Preparation

1. Gently cook the chopped onions, leek and celery in butter or margarine until softened
2. Mix in the flour. Cook over a gentle heat for about one minute
3. Gradually mix in the stock. Continue to stir until the stock has started to boil
4. Add the bouquet garni and season with black pepper
5. Simmer for 30-40 minutes
6. Remove the bouquet garni
7. Liquidise
8. Return to a clean pan and bring to the boil. Add milk or cream
9. Check seasoning, add more black pepper if necessary
10. Add the cooked diced chicken to the soup

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

Preparation

1. Pour the stock into a large pan
2. Add the peas, beans, spaghetti, potatoes, tomato ketchup and the tinned tomatoes. Simmer gently
3. Meanwhile finely chop the bacon, parsley and garlic and mix together to form a paste
4. Mould the paste into round balls about the size of a pea and drop into the soup. Boil long enough to cook the bacon. This should take approximately 5 minutes
5. Season with black pepper and serve

Per 200ml serving

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

Preparation

1. Heat the chicken stock in a pan
2. Add the vermicelli, chicken, peas and sweetcorn
3. Cook until pasta is just tender
4. Season with black pepper. Stir the parsley through

Per 200ml serving

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

Preparation

1. Boil the carrots and leeks for 15 minutes. Discard remaining water
2. Gently cook the onion and celery in the butter or margarine
3. Add the carrots and leeks and cook over a gentle heat for a few minutes
4. Gradually add the stock. Stir until boiling
5. Simmer for 40 minutes
6. Liquidise to desired consistency
7. Stir in the chopped coriander and season with black pepper

Per 200ml serving

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

Preparation

1. Gently fry the onion, garlic and carrots in a little of the olive oil
2. Add the lentils and stir until coated in the oil
3. Add the stock and bring to a gentle simmer and cover the pan. Simmer for 20 minutes, stirring occasionally
4. While the soup simmers, place the pepper on a baking tray, skin side up and rub with olive oil. Place under a grill, until the skin blisters. Allow to cool and remove the skin
5. Cut the peppers into strips and add to the soup along with the milk and black pepper. Simmer and stir for 10 minutes
6. The soup can be served like this or it can be liquidised, if you prefer a smoother soup

Per 200ml serving

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

Preparation

1. Wash the watercress and shred finely
2. Fry the watercress and onion gently in the oil for 10 minutes
3. Add the stock and bouquet garni. Heat to boiling
4. Season with the black pepper
5. Simmer for 15 minutes and liquidise
6. Add double cream and heat gently without boiling
7. Garnish and serve

Per 200ml serving

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

Preparation

1. Fry the onion and carrot in the oil
2. Add the curry powder, bay leaves, ginger, garlic and lemon juice and cook for a further 2 minutes
3. Add the stock and simmer gently for 30 – 40 minutes
4. Serve as it is, or the soup can be liquidised for a smoother consistency

Per 200ml serving

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.

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