Category Archives: soups

Diabetes soup: Broccoli Fennel Velvet Soup – Diabetes Recipes

Diabetes soup: Broccoli Fennel Velvet Soup – Diabetes Recipes.

Diabetes Soup: Broccoli Fennel Velvet Soup
Broccoli Fennel Velvet Soup

The texture of this soup should be as smooth and luxurious as velvet. I sampled a version of this at L’Ecole, a restaurant staffed by the students of the French Culinary Institute in New York City. They served this together with a cauliflower soup ladled into the bowl side by side. You can make a similarly dramatic presentation using the Red Pepper Bisque.

  • 2½ cups chicken or vegetable broth
  • 1 cup water
  • 3 cups broccoli florets
  • 2 cups chopped fennel
  • ½ cup sliced leek (white and light green parts)
  • 2 tablespoons lightly packed fennel fronds
  • ½ teaspoon dried tarragon
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • ¼ to ½ cup milk or additional broth (optional)
1 In a 2-quart saucepan, bring the broth and water to a boil. Add the broccoli, fennel, leek, fennel fronds, tarragon, and pepper; return to a boil. Reduce heat and simmer, uncovered, 40 minutes or until vegetables are very soft.
2 Pour the soup into a blender or food processor fitted with a steel blade. Cover and process until smooth. Season with salt, adding enough milk or additional broth to make a soup that is very thick but still pours easily into a bowl—or to desired consistency.
SERVES: 4
  • Diabetic Exchanges: 1½ vegetable; ¾ fat
  • REDUCED PROTEIN: Use broth instead of milk.
  • Diabetic Exchanges: 1½ vegetable; ½ fat
  • REDUCED SODIUM: Use low-sodium broth.
  • Diabetic Exchanges: ¼ lean meat; 1½ vegetable; ¼ fat
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Diabetes Recipes: Zucchini Escarole Soup – Diabetes Recipes

Diabetes Recipes: Zucchini Escarole Soup – Diabetes Recipes.

Diabetes Recipes: Zucchini Escarole Soup
Diabetes Recipes: Zucchini Escarole Soup

 This is a handy soup to have around all the time. It’s low in everything you don’t want. I eat this whenever I’m feeling really hungry. It fills me up so I don’t overeat foods that are more calorie or carbohydrate or protein intensive.

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups chicken or vegetable broth
  • 1 cup water
  • 2 cups coarsely shredded zucchini
  • ¼ cup snipped fresh dill
  • ½ teaspoon poultry seasoning
  • 2 cups lightly packed, coarsely chopped escarole
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon thinly sliced scallion (dark green part)
1 In a 2-quart nonstick saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water; bring to a boil.
2 Add the zucchini, dill, and poultry seasoning; return to a boil. Reduce heat and simmer, uncovered, 5 minutes.
3 Add the escarole, lemon juice, sugar, pepper, and salt; simmer, uncovered, 5 minutes longer.
Sprinkle with the scallion.
SERVES: 4
Diabetic Exchanges: ¼ bread; 1 vegetable; 1 fat
REDUCED SODIUM: Use low-sodium broth.
Diabetic Exchanges: ¼ bread; ¼ lean meat; 1 vegetable; ½ fat

Snacks and soups for diabetes: SESAME OATCAKES – Diabetes Recipes

Snacks and soups for diabetes: SESAME OATCAKES – Diabetes Recipes.

These oatcakes make a tasty and low-GI alternative to crackers.

Ingredients:

  • 3oz (85g) fine oatmeal
  • 4 tbsp wholemeal flour
  • 1 tbsp sesame seeds
  • scant 1⁄2 tsp salt
  • pinch of baking soda
  • 1 tbsp sesame oil

 

1 Preheat the oven to 350ºF (180ºC).
2 Place the oatmeal, flour, sesame seeds, salt, and baking soda in a large bowl. Stir in the oil and 21⁄2fl oz (75ml) hot water to make a firm dough.
3 Roll the dough out on a lightly floured surface until about 1⁄8in (2mm) thick and cut into circles using a 3in (7.5cm) pastry cutter.

 

4 Bake for 8–10 minutes or until golden and crisp. Store in an airtight container. You could try these with Smoked Eggplant Dip.

STATISTICS PER OATCAKE:

  • Energy 72cals/303kJ
  • Carbohydrate 11.5g
  • Sugar 0.1g
  • Fiber 1g
  • Fat 2g
  • Saturated fat 0.2g
  • Sodium 0.08g 

 

SESAME OATCAKES

COLORFUL CHICKEN STEW – Diabetes Recipes

COLORFUL CHICKEN STEW – Diabetes Recipes.

Ingredients:

  • 1 lb. boneless skinless chicken breasts, cubed
  • 1 (14 1/2 oz.) can Italian diced tomatoes, undrained
  • 2 medium potatoes, peeled and cut into 1/2−inch cubes
  • 5 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 (4 oz.) cans mushroom stems and pieces, drained
  • 2 low−sodium chicken bouillon cubes
  • Artificial Sweetener equal to 2 tsp. sugar
  • 1 tsp. chili powder
  • 1/4 tsp. pepper
  • 1 T. cornstarch
  • 2 C. cold water
In a 5−quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.
  • Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber.
  • Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.
COLORFUL CHICKEN STEW

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Bourbon Street Vegetable Soup | Diabetes Recipes

Bourbon Street Vegetable Soup | Diabetes Recipes.

Bourbon Street Vegetable Soup

This is a really wonderful soup (of course I say that about a lot of soups—but that’s because I am a wonderful soup maker!) that uses many of the flavors you would find in Creole cooking.
It’s so chock-full of stuff that it’s almost a meal in itself. In fact, I think if you added some cooked chicken or shrimp to it, you would have a great entrée.

  • 1 tablespoon vegetable oil
  • 3 cups shredded cabbage
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 2 cups water
  • 1 cup chicken or vegetable broth
  • 1½ cups chopped tomatoes
  • 1 cup sliced okra
  • 2 teaspoons Old Bay Seasoning
  • ½ teaspoon sugar
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • ¹⁄8 teaspoon ground red pepper
  • Salt to taste

 In a 4-quart nonstick pot, heat the oil over medium-high heat. Add the cabbage, onion, green pepper, and garlic. Cook, stirring, until vegetables are softened, about 3 minutes. Stir in the turmeric until absorbed.
Add the water and broth and bring to a boil. Add the tomatoes, okra, Old Bay Seasoning, sugar, thyme, bay leaf, and pepper; return to a boil. Reduce heat and simmer, uncovered, 30 minutes. Stir in salt, if using, and discard the bay leaf before serving.


SERVES: 5
Diabetic Exchanges: 2 vegetable; ½ fat
REDUCED SODIUM: Omit the Old Bay Seasoning, use low-sodium broth.
Diabetic Exchanges: 2 vegetable; ½ fat



http://diabeterecipes.blogspot.com/2013/08/bourbon-street-vegetable-soup.html#.UgvmVdK3NG4

Curried Pumpkin-Apple Soup | Delicious Recipes

Curried Pumpkin-Apple Soup | Delicious Recipes.

Curried Pumpkin-Apple Soup

 

 

This is my favourite soup, and is very easy. Is from a Canadian Living magazine about 4 years ago.
  • 1/4 cup butter
  • 1 clove garlic
  • 1 onion
  • 1 leek
  • 1 large apple, peeled and chopped
  • 1 tbsp curry powder
  • 2 cups chopped fresh pumpkin
  • 4 cups stock (1 use chicken stock)
  • 1 cup whipping cream
  • salt and pepper
  • apple wedges
In a saucepan, melt butter. Saute onion, garlic, leek and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth. Bring to a boil, stirring occasionally. Reduce heat and simmer until vegetables are tender. Puree in a food processor or blender all the robot. Return to saucepan and stir in cream all but 2 tbsp. Season with salt and pepper. Just before serving garnish with fresh apples and pour a little cream on top. Looks pretty! Serves 6-8.
Curried Pumpkin-Apple Soup

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