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A light, comforting soup made with chickpeas and vegetables in a savory herb broth. This recipe is carefully crafted to be low in sodium, potassium, and phosphorus, making it a safe and flavorful choice for a renal diet.
Sauté the aromatics
Simmer the soup
Finish and serve
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A light, comforting soup made with chickpeas and vegetables in a savory herb broth. This recipe is carefully crafted to be low in sodium, potassium, and phosphorus, making it a safe and flavorful choice for a renal diet.
This american recipe takes 30 minutes to prepare and yields 1 servings. At 218.47 calories per serving with 4.54g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Use frozen pre-chopped onion and bell pepper mix to cut down on preparation time.
To further reduce fat, use a non-stick pan and reduce the olive oil to 1 teaspoon.
Carefully formulated to be low in sodium, potassium, and phosphorus, supporting renal health.
Low sodium content helps manage blood pressure, a critical factor for both heart and kidney health.
Provides a moderate amount of plant-based protein from chickpeas, which is often recommended in renal diets.
Yes, this soup is specifically designed for a CKD-friendly diet. It is low in sodium, potassium, and phosphorus, which are key nutrients to monitor for kidney health. Always consult your doctor or dietitian before making dietary changes.
This single-serving recipe contains approximately 250-300 calories, making it a light yet satisfying meal.
Yes, but be very careful to choose low-potassium vegetables. Good options include cabbage, cauliflower, or cucumber. Avoid high-potassium vegetables like potatoes, tomatoes, spinach, and winter squash.
Absolutely. You can easily double or triple the ingredients to make more servings. It stores well in the refrigerator for up to 3 days.
