Diabetes Support

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Category: Soups (Page 1 of 5)

Cold Avocado Soup Recipe

Ingredients:
1 can chicken broth, chilled
1 ripe avocado
1 teaspoon lemon juice
1/2 oz. dill weed
1/2 oz. sherry

Instructions:

Pour chilled broth in blender. Dice avocado and add to broth, blend. Add lemon juice and sherry. Blend well.

Pour into cups and sprinkle with dill weed. Serve cold.


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Vegetable Soup Recipe

Ingredients:
3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper & seasoning to taste

Instructions:

Add prepared vegetables to soup stock.

Cook until vegetables are tender (about 1/2 hour). Season to taste.

Serve hot.

NOTE: Any combination of vegetables may be used in this recipe.


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Sicilian Vegetable Stew Recipe

Ingredients:
2 lb medium-size eggplants
1/2 lb onions, thinly sliced
1/3 cup olive oil
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon stevia powder
Salt

Instructions:

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain. Stir the eggplant into the tomato mixture.

Sprinkle on the vinegar and stevia and return to low heat. Cook until the vinegar completely evaporates. Serve either warm or cold.


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Cauliflower Soup Recipe

Ingredients:
1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Instructions:

Chop head of cauliflower (save a handful of tiny flowerettes for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerettes.


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“Potato” Soup Recipe

Ingredients:
1 medium head cauliflower
2 tablespoon chopped onion
32 oz chicken broth
2 slices crisp bacon
3 tablespoon chopped chives
3 oz shredded Cheddar cheese
1/2 cup or more of light cream
2 tablespoon butter
Salt & pepper

Instructions:

Steam cauliflower til tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil til golden brown. Heat little oil and saute onions til soft but not brown. Add cauliflower, broth and simmer til very tender. Puree half mixture in blender and return to pot. Add cheese, bacon, cream and chives and stir til cheese melted. Add butter, stir til melted and serve

4 carbs per serving. 4 servings.

Egg Drop Soup Recipe

Ingredients:
2 eggs
1 teaspoon salt
2 cup basic stock
2 teaspoons finely chopped green onions

Instructions:

In a small bowl, beat eggs with a pinch of salt; set aside.

In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute.

Place remaining salt and onions in a serving bowl. Add soup; serve hot.

Carb Count: 0.5 carbs per serving. Makes 4 servings.


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Egg Flower Soup Recipe

Ingredients:
Chicken broth
2 egg whites
2 sliced almonds
2 tablespoon chopped celery
Salt and pepper, to taste
Stevia, to taste

Instructions:

Heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste, as well as Stevia.

Carb Count: 0.8 carbs per cup. Makes 2 cups.


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Herbed Zucchini Soup Recipe

Ingredients:
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon (1 teaspoon for dried tarragon)
3/4 cup shredded cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions:

Place broth, zucchini and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.

Puree in a blender in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese. Remove from heat and season with salt and pepper.

Serve hot or chilled.
4 servings.


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Satay-Satay Hurricane Soup Recipe

Ingredients:
1 clove garlic
1 shallot
1 med red onion, peeled
1 teaspoon dried red chili pepper
1 teaspoon sweet paprika
1/2 cup vegetable oil
2 slices fresh galanga (ginger family)*
1 stalk lemon grass
4 fresh lime leaves
6 cups chicken stock
6 tablespoons Thai fish sauce (nam pia)*
6 packets Stevia
12 medium shrimp
8 pieces of crab claw
8 mussels
8 thin slices whitefish or Salmon
4 tablespoons fresh lime juice
Chopped green onion and coriander root, for garnish

(*used in Thai cooking)

Instructions:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat.

Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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