The first Wine Wednesday in February holds a cookoff in store. Bring the heat with your favorite soup, stew, or chili recipe for a chance to win. Prizes will be awarded for the healthiest, spiciest, most creative, best named, and best overall bowl of winter comfort food. Look for the posters around the office or talk to a Fit Forcer for details.

5 thoughts on “First-Ever Fit Force ‘Super Healthy Bowl’”

  1. Sara, do you have any recommendations on how to make a cream based soup healthier? If anyone else has any ideas, please let me know.

  2. Domenica – Here are a couple of tips:

    * If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.
    * To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup–a little cream will go a long way.

    Note: because cream is an emulsion, it doesn’t “break” or curdle–like milk or sour cream can do–if the soup starts to boil. Use the real thing, but in small amounts, if you’re watching your saturated fat intake.

  3. Yeah no problemo! Another issue with soups, etc. is sodium. Do you have any suggestions about keeping salt content low in a healthy soup?

  4. Sara,

    1. Switch to kosher salt. Because it’s coarser, there’s less per unit volume. So 1 teaspoon kosher salt has nearly half the sodium of 1 teaspoon table salt. Plus, it’s got none of the additives (anticaking agents, whiteners, and iodine).
    2. Use Low Sodium broth!

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