The Super Spices in these garnishes and seasoning tips will give your soup an antioxidant boost as well as some excitement by adding color, texture and flavor contrast. When purchasing prepared soups, always check the labels for the amount of fat and sodium they contain. Look for the “healthier” version (no MSG, low fat, reduced sodium, etc.) of your favorite variety of soup.

• Top off your broccoli or tomato soup with a spicy crunch. Heat 1/2 teaspoon oil in small nonstick skillet on medium heat. Add 1/4 cup walnuts or pecans, and 1/8 teaspoon each Ground Cumin, Oregano Leaves and Chili Powder; cook and stir 3 to 4 minutes or until nuts are fragrant and lightly browned.

• Turn tomato or potato soup from dull to delicious. Stir 1/2 teaspoon Curry Powder into 2 cups soup. Sprinkle each serving with 1 teaspoon chopped unsalted cashews.

• Give canned chicken soup an Asian flair. Stir 1/2 teaspoon Ground Ginger and 1/4 teaspoon Garlic Powder into 2 cups soup. Sprinkle with sliced green onions, if desired.

• Add a dollop of color and flavor with spiced yogurt. Stir spices and herbs into low fat plain or Greek-style yogurt. Start with 1 tablespoon yogurt for each serving of soup. Try Ground Turmeric for lentil or split pea soup, Oregano Leaves for black bean soup, and Ground Cinnamon or Ginger for butternut or pumpkin soup.

• Popcorn makes a fun garnish for soup. Try sprinkling hot popcorn with spices such as Curry Powder, Paprika or Ground Red Pepper.

• Instead of topping your onion or tomato soup with toasted cheese-laden bread, make whole grains toasts. Cut whole grain bread into rounds with 3-inch cookie cutter. Brush lightly with olive oil then sprinkle with a mixture of 1/8 teaspoon each Garlic Powder and crushed Rosemary and Thyme Leaves. Bake in preheated 350°F oven 10 minutes or until lightly browned. Top each bowl of soup with a toast just before serving. Or, prepare with French bread slices and serve with any soup to make it a meal.

• To give a Tuscan twist to chicken, vegetable, beef or tomato soup, stir 1/8 teaspoon each Thyme, Oregano and crushed Rosemary Leaves into 2 cups soup.

• A simple garnish for creamy soups is spiced croutons. Toss 2 cups whole wheat bread cubes with 1 tablespoon olive oil, and 1/4 teaspoon each Thyme, Oregano and crushed Rosemary Leaves, and Garlic Powder. Bake in preheated 375°F oven 8 to 10 minutes or until toasted, turning occasionally.

• Perk up your favorite canned soup with black pepper. Stir 1/4 teaspoon Ground Black Pepper into 2 cups soup.

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