confused soup

For starters it won't taste like poo.

Secondly are you sure you measured accurately? because homemade soup is usually very low in calorie, and shop bought usually isn't.

weighing the raw ingredients is best, it's still the same amount of food, so it's not any less calories when cooked. Could you write down what you logged for me?

I am assuming you are doing this as one serving on the recipe builder if so its likely to be higher, when I make soup it makes enough for 4 servings so I always but in 4 people not 1. Soup I make is well under calorie than bought soup and tastes so much better and not high in sodium as you can control it.

Because you dont know whats fully in the soup and what quantities.

Own soup =

1. You know whats in it.
2. Less or no gunk, additives, salt(unless you put in)
3. Probably more nutritious and fresher.
4. Tastes better, depends how you cook.
5. Higher concentraion of vegetables.
6. Probably cheaper if you make a large panfull. 29p soup doesnt sound great.
7. Its vegetables and they are good for you so I wouldnt be fretting over the calorie count as you can eat a whole bowl full without it amounting to much.
8. Soup in heneral tends to be very ood at making you feel full for longer on fewer calories.

1) Check the soup tin - is the serving size comparable?
2) Irrespective - your soup will be very low in calories and will not contain any preservatives and will certainly be lower in salt. Its not just calories which make a meal healthy!
3) To make a portion lower calories: just dilute the soup some more! it will pretty much taste the same.

annmlp75 wrote: »

sorry bns is butternut squash,

OK well, that brings it down to 190 cals a portion. Is that roughly the same as what you ended up with? A tin of sainsbury basics veg soup comes to about 160 cals, for the 30 extra calories the homemade will be more nutritious, nicer tasting and depending on how/where you buy your veg possibly cheaper.

annmlp75 wrote: »

247 mine is coming up!!!:(

that's what I put in using the recipe builder. I didn't put in onions because one onion is like 10 cals, and I didn't know how many you used.

Oh ffs, my work computer is a hundred years old.

You are not comparing like with like for goodness sake. If I put half the amount of ingredients in one batch as another I can still call them both soup. I can alos put loads of rubbish in there and use lower quality ingredients.

I can then add 10x as much water to get you even more value for money.

annmlp75 wrote: »

just used recipe biulder as well for it thanks jennidaisy, when new to something all confusing. just like to make sure doing it correct thanks for your feedback. Wil be much easier using recipe builder as can work on serving 5 for family meals xx:)

The important thing is to use database entries without the '*' and to use brand names where possible, always weigh stuff raw and if your unsure about an entry a lot of brands have their nutritional information online.

rabbitjb wrote: »

did you re-weigh once cooked with the water?

and work out calories per portion

What I do with home made soups is weigh all raw ingredients and then add things like stock cubes, sour cream etc from bar codes - I enter it all via recipe builder and then weigh finished product and divide by 100 to get 100 g servings.

so, for example, if the finished product is 2800g I call it 28 x 100 g servings.

Then weigh each serving as I serve it up, put bowl on scales, tare, add soup - and call it that many servings - ie 400g would be 4 serves.

That way it doesnt matter if you use different bowls, take some to work in a thermos etc - esay to work out amount each time.

OP if you are getting around 2oo ish calories for a standard bowl size of vegetable soup, that sounds about right to me.