Soup season is officially here, and for those managing chronic kidney disease, soups can be comforting, nourishing, and a kidney-friendly meal option! You may be looking for soup recipies for kidney disaease. Incorporating soups into your diet can be challenging due to the high salt content, additives, and high-potassium ingredients (potatoes and tomatoes). This is especially prevalent in pre-made soups compared to making homemade soups where you can adjust ingredients and seasoning to add flavour without salt. Let’s explore the best ways to enjoy soup recipies for kidney disease!
Soup Storage
Proper storage of soup is key to ensuring its delicious taste and freshness. Here are some tips for safe storage for soup recipes for kidney disease:
- Refrigerate Promptly – store your leftover soup in airtight containers in the refrigerator within two hours of cooking. This will ensure it stays fresh for up to 3 days.
- Freeze for Later – soups freeze very well, use freezer-safe containers, leaving room at the top to accommodate for expansion. Be sure to label containers with the date and eat within 2-3 months.
- Reheat with Care – Thaw frozen soup overnight in the refrigerator, and reheat on the stove over medium heat until steaming. Be cautious using the microwave to reheat soups as it can impact the texture of some vegetables.
Soup Recipies for Kidney Disease
Homemade soups are a great choice for CKD-friendly eating, allowing you to control ingredients. Consider the following for soup recipies for kidney disease:
- Choose Low-Sodium or No-Salt-Added Broths: High sodium can strain the kidneys and instead, go for no-salt-added vegetable or chicken broths. Even better, try making your own broth at home using vegetable scraps or leftover chicken/beef/lamb bones!
- Include Kidney-Friendly Vegetables: incorporate low-potassium vegetables such as carrots, green beans, zucchini, or cauliflower. Avoid tomatoes and potatoes that are high in potassium unless leached to reduce its content.
- Use Herbs and Spices for Flavour: Instead of salt, try fresh or dried herbs such as basil, oregano, thyme, or parsley. Even a sprinkle of lemon juice or chili flakes can work!
- Be Aware of Protein and Phosphorus: if restricted by a healthcare provider, avoid high-protein ingredients like meat or legume and skip additives such as cream or processed cheese.Â
Soups are a versatile and kidney-friendly addition to your diet when made with the right ingredients. By focusing on soup recipies for kidney disease that include low-sodium broths, kidney-friendly vegetables, and proper storage, you can create meals that nourish your body while supporting CKD management!
Are you looking for more recipe options? Grab access to kidney friendly recipes each quarter through the What You CAN Eat With CKD Recipe Vault.
Broccoli and Cheese Soup
Ingredients
- 2 TBSP Olive Oil
- 1 Onion, medium, chopped
- 2 Carrots, large, peeled and chopped
- 4 Garlic clove, minced
- 1/2 tsp Black pepper
- 1/2 tsp Thyme, dried
- 1/4 cup All purpose flour
- 3 cup No added salt vegetable broth
- 1.5 cup Almond milk
- 1 bunch Broccoli, washed and chopped
- 1 head Cauliflower, washed and chopped
- 1 tsp Dijon mustard
- 1 cup Mozzarella, grated
- 2 TBSP Nutritional Yeast
Instructions
- 1. In a large pot, on medium heat, add the olive oil on medium heat onion, pepper, and thyme. Cook, stirring often for 5 minutes, or until softened.
- 2. Next add the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
- 3. Add the broth, broccoli, carrot, and mustard to the pot and stir to combine. Simmer for 20 minutes, or until the vegetables are tender.
- 4. Slowly add the almond milk, cheese and nutritional yeast, stirring after each addition, until all the cheese is melted. Let cool and blend with an immersion blender or blender.
Notes
This article was written by Neha Dewan, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
