SOUPS
Make your own stock using meat or chicken bones if possible. Otherwise ready made stock can be purchased,but will have a higher salt content. Avoid vegetable stock.
Remove meat/chicken from bone,'chop into small pieces and add to soup as desired.
Choose suitable vegetables, e.g. onion, celery, carrots, parsnips, turnips, swede. Chop into small pieces and pre?soak for at least 2 hours or par?boi for 5 minutes prior to use.
Add rice or pasta to thicken soup if desired. Avoid soup mixes, split peas, dried beans and lentils.
Serve with crusty white bread.
Remember to include in your fluid allowance.
NOTE: Vegetable soups such as tomato soup or pumpkin soup will have a higher potassium content.
Acknowledgements: Department Nutrition & Dietetics QEH, FMC, RAH
FLINDERS MEDICAL CENTRE
DIETETICS & NUTRITION DEPARTMENT
Recommended by loriS, 6/21/2001.
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