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Product Review: Campbell’s Simply Soup

May 5, 2019

I recently purchased Campbell’s Simply Soup: Healthy Greens with Kale. Today I had it for lunch and I do rate the taste!

Obviously nothing beats a homemade soup, especially an old family recipe!! However, I recognise that sometimes packaged soups are thrown into the shopping trolley as a convenience option that can be kept stashed somewhere in the cupboard or at work.

So what about nutrition aspects of the Simply Soup range?? Read on!

For starters, I actually wanted to analyse all the flavours, but after visiting Campbell’s website I was disappointed…. they don’t list the nutrition panels of the soups on their website, nor do they list the ingredients!!!! ????? What is the point of a website about food if you don’t provide the most important information…. the nutritional values and ingredients????

Luckily I had bought a carton, so I am able to analyse the Healthy Greens with Kale soup today.

The Simply Soup range comes in 500ml cartons.

Per 250ml (half the carton), the Healthy Greens with Kale soup contains: 114 calories, 5.3g protein, 1.4g fat, 0.1g saturated fat, 17.4g carbohydrate, 6.1g sugar, 4.6g dietary fibre and 615mg sodium.

When I look at the ‘per 100ml’ figures, I find that this product is:
– low in protein
– low in fat
– low in saturated fat
– low in sugar
– a good source of fibre, and
– moderate in sodium

In terms of the actual ingredients, let me list them here (because the website doesn’t!!): Vegetables (68%) (peas 23%), carrots, potatoes, celery (7%), onions, broccoli (4%), kale (1.7%)), water, garlic, salt, vegetable oil, sugar, herbs (parsley, bay leaves, thyme), modified maize starch (1442), natural food colour (141).

The confusing bits?
– Modified maize starch (1442) = hydroxypropyl distarch phosphate. This is used as a thickening agent. It is made by physically, enzymatically or chemically treating starch to change its properties. There are too many starch treatment methods to list here. It is approved for use in Australia and many other countries.
– Natural food colour (141) = chlorophyllin copper complex, sodium and potassium salts. This is used to add or restore the colour of a food. It is derived from the plant pigment chlorophyll and gives a green colour to foods. It is approved for use in Australia and many other countries. The World Health Organisation concludes that the copper in these complexes is firmly bound (meaning it does not build up in our tissues) and has no toxicological effects if used orally (ie eaten).

In conclusion:

This is a great option for the cupboard in winter. A lunch on a time poor day or when the shopping or cooking didn’t get done.

I wouldn’t say it is adequate enough for a meal so you would want to add some yummy toast and some form of protein (today I added cooked chicken pieces to mine).

The soup provides a great hit of vegetables!

It is moderate in sodium so people with high blood pressure beware!

Anddd if you have time, cook your own yummy soup instead and keep individual portions in the freezer 🙂

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