When Lumen Starr was diagnosed with high blood pressure, her first instinct was denial. “I was young, I exercised, I didn’t eat fast food,” she says.
But the numbers didn’t lie—and neither did her family history. Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
She started looking closer at her diet and was shocked to discover how much sodium was hidden in everyday staples—especially soups. “Even the ones labeled ‘healthy’ had sky-high sodium levels,” she recalls.
Determined to take control, Lumen returned to her kitchen. She loved soup—not just as comfort food but as a meal that could stretch across days. Her goal? To make low-sodium soups that didn’t taste bland.
She began by building flavor from the ground up. Slowly caramelized onions, garlic sautéed until golden, fresh herbs, and homemade broths became her foundation.
She swapped salt for lemon zest, chili flakes, ginger, and earthy spices. “You don’t need salt to wake up a soup,” she insists. “You just need layers.”
One of her favorites became a lentil and tomato soup with turmeric, cumin, and a splash of vinegar to brighten everything. Friends and family couldn’t tell it was low-sodium.
Lumen’s blood pressure has since stabilized, and soup remains her go-to comfort food. “Cooking became my way of caring for my heart,” she says. “It’s not just about what you leave out—it’s about what you put in.”
