As per the Penn State researchers, diners who were given, low-calorie soup made of chicken broth, broccoli, potato, cauliflower, carrots and butter to volunteers before they ate a lunch, consumed 20 percent fewer calories. The NIH study showed that all versions of soup recipe — separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup, and ureed vegetable soup proved equally filling.
Consuming a first-course of low-calorie soup, in a variety of forms, can help manage weight. Using this strategy allows people to get an extra course at the meal, while eating fewer total calories.
One should take only low-calorie, broth-based soups that are about 100 to 150 calories per serving and not higher-calorie, cream-based soups.