Last we checked it’s still winter. Which means chilly, dreary weather is still in the forecast. But you know what we love about that? More excuses to whip up delicious (and super easy) soups for weeknight dinners.
We won’t lie — we love soup; the options are endless and the hands-off ability to put it on the stove (or even better, in the crockpot) and just let it bubble away is a busy moms dream. Plus, they make for great leftovers or freezer-ready meals when life gets busy (aka, all the time).
But we know that standard soups can get a bit sleepy, so we’re sharing 5 of our favorite surprising soup toppings to boost the flavor and nutritional value of your favorite soups. Let us know if you try any of these in the comments below!
5 Surprising Soup Toppings for Added Nutritional Value
Hazelnuts are distinguished by their abundance of unsaturated fatty acids, and have been shown to be beneficial to heart health.
Hazelnuts are rich in fiber and various minerals including calcium, magnesium, and potassium. Popping these nuts on top of your soup adds a crunchy, toasted flavor and we especially love on creamy vegetable-based soups — such as broccoli, cauliflower, or leek.
You’ve probably heard of Nettle Tea, but this superfood powder offers a spoonful of benefits! We do not recommend this for pregnancy.
Nettle has been utilized for caffeine-free energy boost and has also been show to help strengthen hair, nails and bones, and aid in eliminating toxins. Stir in a spoonful to any soups that feature greens (spinach and kale) for an added sweet taste.
Nettle is best avoided in pregnancy as it’s believed to encourage uterine contractions. An easy swap here is maca powder.
Seaweed has a high concentration of nutrients that’s amplified when dried, and it adds a delicious salty flavor and satisfying crunch that can’t be matched.
Rich in magnesium, calcium and iron, vitamin A, B12, and iodine — it makes for a delicious snack, but also a great add to your soups! The flavor is a great complement to any vegetable broth, but these superfoods should only be eaten in moderation, adding just a sheet or two to your soup bowl.
Pumpkin Seeds & Greek Yogurt
This is a 2 for 1 tip! Pumpkin seeds or a dollop of Greek Yogurt go great with any savory, flavorful soup or curry, but we especially love pairing them together.
Pumpkin seeds are among the smallest seeds rich in protein (30%) and also provide a lot of zinc, a trace element that strengthens the immune system, promotes healing and fights inflammation. A dollop of Greek yogurt delivers another great source of protein, and is a great way to balance out spicier soups.
Sprouted grains are light, fresh and wonderfully digestible. Great on sandwiches and salads of course, but have you tried it in your soup? We do not recommend this for pregnancy.
When seeds or grains are sprouted, it activates enzymes that are shown to help with digestion. There’re also rich in B vitamins that participate in energy metabolism. We especially love radish or mustard sprouts to spice up any simple soup.
The reason sprouts aren’t recommended in pregnancy is due to the increased risk of bacteria. For a light, refreshing kick we recommend slicing up raw radish and adding that to your soup instead.
For more recipe inspiration, along with prenatal and postnatal nutrition guidance, be sure to download the Baby2Body app today!