Soups are liquid side dish or starters in continental dietary and are served warm as watery liquid or gruels of spoon-feeding consistency. Their intake is normally just at the beginning of lunch or dinner mainly as appetizers. Although, the role of nutrient density of soups is underplayed, the soups that provide higher loads of dietary fibre and yet provide more protein and phyto-chemicals with nutraceuticals per unit volume of food would be highly desirable
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