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Category: Diabetic Recipes (Page 15 of 66)

Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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Broccoli Soup with Garlic & Onions Recipe

Ingredients:
1 bunch broccoli
1 cup heavy cream
1 stick butter, unsalted
2 cups water
1/2 cup onion, chopped
1 clove garlic, chopped
Nutmeg
Salt
Garlic powder
Black pepper

Instructions:

Lightly saute garlic, onions with 1/2 the butter. Add broccoli and water – bring to boil.

Reduce heat and add cream and the rest of butter cook until desired texture of broccoli.


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Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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Escarole Meatball Soup Recipe

Ingredients:
½ pound ground sirloin
½ cup grated Parmesan cheese
¼ cup pork rind “bread crumbs”
2 tablespoons minced parsley
¼ teaspoon salt
1 large egg, lightly beaten
3/4 cup minced onion
3 tablespoons olive oil
2 garlic cloves, minced
5 cups shredded escarole, rinsed and dried
4 cups chicken broth
Pepper to taste

Instructions:

In a mixing bowl combine the meat, half the cheese, the “bread crumbs”, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into little meatballs.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

Carb Count: 2.6 carbs per serving. Serves 4.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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Spinach Soup Recipe

Ingredients:
1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
4 cups vegetable broth or water
6 cups fresh spinach, tough stems removed
Freshly grated nutmeg for garnish
Freshly ground pepper to taste

Instructions:

Heat olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.

Pour in broth (or water). Bring to a simmer over medium heat and cook about 15 minutes. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)

Serve the soup garnished with nutmeg, if desired.

6 appetizer servings, 1 cup each


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Squash Soup with Gruyere Cheese Recipe

Ingredients:
Squash Stock
Seeds and scrapings from the squash
1 celery stalk, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
½ teaspoon dried sage leaves or 5 to 6 fresh sage leaves
4 parsley branches
3 thyme branches
½ teaspoon salt
8 cups cold water
1 yellow or zucchini squash, weighing about 2½ pounds, halved and scooped out
3 tablespoons butter
1 medium yellow onion, cut into ¼-inch dice
½ to 1 teaspoon salt
6 to 7 cups stock
½ to 1 cup light cream
3 ounces Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish
White pepper

Instructions:

Cut the squash in half and scrape out all the seeds and stringy material with a large metal spoon. Put them in a pot with the remaining ingredients, bring to a boil, simmer for 25 minutes, and then strain.

Preheat the oven to 400°F. Bake the squash halves, face down, on a lightly oiled baking sheet until the skin is wrinkled and the flesh is soft, about 1 hour. Remove them from the oven and, when cool enough to handle, peel off the skin. Reserve any caramelized juices that may have collected on the pan.

Melt the butter in a soup pot, add the onion, and cook over medium heat for about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt, and 6 cups of the stock. Bring to a boil; then simmer, covered, for 25 minutes.

Pass the soup through a food mill, which will smooth it out while leaving some texture. Return the soup to the pot and add the cream and more stock, if necessary, to thin it.

Taste for salt and season with the freshly ground white pepper. Stir in the grated cheese and serve the soup with the thyme leaves scattered over it.

Variation: Another way to make this soup is to bake squash with the cream and the cheese inside their hollowed-out shells. The cooked flesh is scraped into the hot cream and melted cheese and served right from the pumpkin.


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Avocado Gazpacho Soup Recipe

Ingredients:
2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
cilantro sprigs

Instructions:

Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.

Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.

Process briefly to coarsely puree the avocado, leaving some chunks.

Chill at least 2 hours.

Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.

Minced onion and diced cucumber on the side to add individually.


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