Box of 4 single-serve sachets
Available in Spiced Pumpkin & Herbs, Tuscan Tomato, Carrot & Chives, Bold Beetroot
In keeping with our focus on high-quality Functional Food formulations, we are proud to introduce Dr Soup®, a range of four dried vegetable/herb/spice combinations. Each serve is the equivalent of 300 grams of fresh vegetables per sachet.
The all natural Dr. Soup® range was developed to help address the extremely poor vegetable consumption which is prevalent around the globe. Low vegetable consumption directly correlates with disease prevalence across all age groups.
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Who can benefit from Dr Soup®?
The Dr. Soup® range was developed to help address the extremely poor vegetable consumption which is prevalent around the globe. Low vegetable consumption directly correlates with disease prevalence across all age groups.
Dr. Soup® is designed to provide a significant proportion of the daily adult vegetable requirement, thereby benefiting the whole family – children who are fussy eaters, teenagers who refuse vegetables, busy adults reliant on convenience foods, the elderly who prefer soft-textured foods which may not include vegetables. Dr. Soup® is a versatile addition to any diet.
Consumers are advised to choose at least one serve of fresh green leafy vegetables to complement the variety supplied in a Dr. Soup® sachet. Most nutrients are retained when a vegetable is dehydrated but fresh greens are the exception, losing most of their folate, an essential vitamin. This is why Dr. Soup® has focused on vegetables, herbs and spices other than greens. One standard 75-gram serve of fresh broccoli or other green leafy vegetable, together with 300 grams fresh equivalent in one Dr. Soup® sachet provides the daily recommendation of at least 375 grams of vegetables (5 serves).
It is generally accepted that we consume too few vegetables and too little dietary fibre.6 Health authorities continue to promote the value of fruits and vegetables as being essential for good health and recommend as few as 5 serves of a variety of vegetables daily, an amount that approximates 375 grams in total. A 2020 Australian survey showed that the average adult vegetable consumption is less than 230 grams daily – or just 61% of the recommended daily requirement.1
Adult males are recommended to consume 30 grams daily and females 25 grams daily. A 2018 study showed that males average 22.9 and females 19.1 grams daily.
Each of the Dr. Soup® varieties is formulated from a range of dried vegetables, herbs and spices such that each 30-gram powdered serve is equivalent to 300 grams of fresh vegetables. Dr. Soup® has been designed to generously complement the diet, without completely replacing fresh vegetables.
Each box of Dr Soup® contains 4 x 30g sachets of the following flavours:
Dr Soup® is free from preservatives, flavourings and artificial colours.
Serving Suggestion: Simply mix the contents of one sachet to a paste with water in a cup/mug, and fill with approximately 300ml of boiling water. Stir well…ENJOY!
Tuscan Tomato: Perhaps add… a swirl of Greek yoghurt, fresh basil and crispy shallots.
Carrot & Chives: Perhaps add…a splash of natural dairy kefir, chopped chives and almond slivers.
Spiced Pumpkin & Herbs: Perhaps add…a dollop of yoghurt, chopped parsley and crushed cashews.
Bold Beetroot: Perhaps add…a dollop of greek yoghurt, a sprig of dill or even a splash of apple cider vinegar or lemon juice
Store below 30°C away from light and moisture.
2. Heber D Vegetables, fruits and phytoestrogens in the prevention of diseases. J Postgrad Med 2004;50:145-9 UCLA Centre for Human Nutrition, Los Angeles
3. Magarey A et al. Evaluation of fruit and vegetable intakes of Australian adults: the National Nutrition Survey 1995. Aust NZ J Public Health 2006 30(1):32-37 Dept of Nutrition & Dietetics, Flinders University, SA.
4. National Centre for Excellence in Functional Foods. Health benefits of herbs and spices: the past, the present, the future. Medical Journal of Australia Vol. 185, No.4, 21 August, 2006
5. Jiang TA. Health Benefits of Culinary Herbs and Spices. J AOAC Int. 2019 Mar 1;102(2):395-411.
6. Fayet-Moore, F. et al. Dietary Fibre Intake in Australia. Paper I: Associations with Demographic, SocioEconomic, and Anthropometric Factors. Nutrients 2018, 10, 599.
7. Chung, Y. et al. Dietary intake of xylooligosaccharides improves the intestinal microbiota, fecal moisture, and pH value in the elderly. Nutrition research, 27, 756-761.