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.

Sengelese Soup Recipe

(Cold soup, perfect for the summer)

Ingredients:
1 cup chicken soup
1 cup sour cream
1 cup chicken broth
1/4 teaspoon curry powder
1/4 teaspoon tabasco sauce
1 cucumber, shredded
Salt, to taste.

Instructions:

Combine the ingredients. Serve chilled.

Carb Count: 4.5 per serving. Serves 3.


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Meaty Vegetable Soup Recipe

Ingredients:
1-2 cloves garlic, finely chopped
1/2 onion, chopped
1-1/2-2 cups chopped mixed low-starch veggies (for example, zucchini, yellow crookneck squash, asparagus, broccoli, cauliflower)
1 cup diced stewed tomatoes (seasoned as you like)
2 meal-sized servings of protein – meat, chicken or seafood
Broth (beef, chicken, vegetable, or mushroom)

Instructions:

Heat a couple of teaspoons olive oil in a soup pot or large saucepan and saute the garlic and onion until limp. If you’re cooking the protein fresh in the soup, add small cubes of meat/poultry/seafood now and cook for several minutes, stirring to ensure cooking on all sides and through to the center.

Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften. Add the tomatoes, the broth, and salt and pepper to taste.

If you are using leftover meat, poultry or seafood, add it at this point.

Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour) over low heat.

For a taste delight, sprinkle a teaspoon or two of finely chopped fresh basil or cilantro onto each bowlful just prior to serving. Double or triple or even quadruple the basic recipe of you’ve got a large enough pot to accommodate it and store the extra servings in the fridge for lunches or dinners on subsequent days.


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Creamy Mushroom Soup Recipe

Ingredients:
16 oz. fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream

Instructions:

Preheat oven to 300°F

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.

Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

4.5 net grams of carbohydrate per serving. Makes 6 servings.


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Mushroom Spinach Soup Recipe

Ingredients:
1 tablespoon butter
6 ounces fresh mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups beef broth
2 tablespoons dry white wine, optional
2 ounces fresh baby spinach, roughly chopped, about 4 cups loosely packed
1/2 cup heavy cream

Instructions:

Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes.

Add the broth and wine; cook on high heat until reduced by half, about 4 minutes.

Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.

Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve.

Makes 2-3 servings


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Seafood Chowder Recipe

Ingredients & Instructions:
1 cup water
1 medium onion chopped finely
1 celery stick chopped finely and simmer till most, but not all the water is gone

Then take:
2 oz of cubed salmon filet
2 oz of cubed red snapper
2 oz of cubed cod
2 oz of Langostino Meat (which is “Rock” or “Popcorn” shrimp) and add to onion & celery mixture and allow the steam from the evaporating remaining water to cook the fish

Then take:
2 cups heavy cream
1/4 tsp. dried Dill

Salt & pepper to taste and pour over the onion, celery and fish mixture in the pan and heat.

For thicker chowder, evaporate the moisture slowly from the cream. For thinner chowder add more cream and/or water.

Serve with a sprinkle of chopped chives and pat of hard butter melting on top. Makes 2 servings.


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