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Monosaturated fat, which is what you’re skimming out of your soup, does not seem to increase the risk of heart disease or cancer.

Most of this is monosaturated fat, which has been linked to the reduction of cholesterol and lowered risk of cancer and heart disease.

Chicken and turkey skin are good sources of heart-healthy monosaturated fats.

Researchers at Purdue University found that by adding at least three grams of monosaturated fat, your body will better absorb the veggies’ do-good carotenoids.

The primary fat is oleic acid, a monosaturated fatty acid, which is also present in olive oil and is believed to bestow numerous health benefits.