Soups diy

[CoolShot44]

hi ,
does anyone make there own veg soups or veggie casseroles from scratch ? i'm trying to lose a bit of weight and was thinking about making my own veg soups does anyone do this or know of any recipes etc to get me started or any advice for diabetes friendly ingredients , sometimes its best to make your own as you know what goes into making stuff anyway would love to hear if anyone does this at all and has any advice .

 

[Leadinglights]

hi ,
does anyone make there own veg soups or veggie casseroles from scratch ? i'm trying to lose a bit of weight and was thinking about making my own veg soups does anyone do this or know of any recipes etc to get me started or any advice for diabetes friendly ingredients , sometimes its best to make your own as you know what goes into making stuff anyway would love to hear if anyone does this at all and has any advice .

I always make my own soups. Just put the ingredients in a pan with a stock cube, cook until the veg are soft then blitz with a stick blender. My favourites, broccoli and stilton, butternut squash and red pepper, leek, celery and pea (use mangetout), celeriac, tomato and lentil. I don't mix red and green ingredients. Season and add dollop of cream or creme fraise.

 

[Robin]

I always make my own soups. Just put the ingredients in a pan with a stock cube, cook until the veg are soft then blitz with a stick blender. My favourites, broccoli and stilton, butternut squash and red pepper, leek, celery and pea (use mangetout), celeriac, tomato and lentil. I don't mix red and green ingredients. Season and add dollop of cream or creme fraise.

My stick blender has been a really good investment for soup making, I used to tip it all into a blender, and then back into the pan, usually spilling half of it on the worktop, and creating a load of washing up. Now I can blitz it in the pan.

 

[Inka]

Yes, I do. They don’t have to be complicated. I sometimes blend them but often don’t, as I feel you can make a more hearty meal that way.

I don’t know if you like spicy things, but this is my current favourite. I’ve had it four times in the last couple of weeks. It’s tasty and filling because of the protein. I just add the silken tofu and the egg but you could add cooked prawns or cooked chicken too. I’ve also add some pak choi to it before (sliced along with the garlic, etc). It’s very quick to make and very low carb:

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

Soondubu jjigae is a spicy Korean soft tofu stew made with freshly curdled soft tofu called soondubu, vegetables & Korean red pepper flakes!

drivemehungry.com

.

 

[Proud to be erratic]

I now avoid blending wherever reasonable (ie not essential). Fibre in its raw form is indigestible carbohydrates. I now appreciate that we need fibre for our normal gut cleansing and blending invariably breaks down fibre so that it then digests into glucose instead.

So, of course, those blended and converted carbs will at the very least change the assumed carb count for my bolus estimating and as far as I can see won't help most T2s in their endeavours to manage / control their carb intake. Blending is really the same problem as making smoothie drinks.

 

[Docb]

Same as the others. I make soups in quantity and usually have a pot or three in the fridge ready for lunches. Sometimes I might get some particular veg in but mostly I use whatever is about in the veg basket where I will usually find the basics... carrots, celery and onion...and maybe some cabbage or cauliflower or whatever. If I want lumpy soup then I will take the time to cut things quite small but if I don't want the bother then I will just chuck things in the pressure cooker with some seasoning, cook it in stock and blend it using my stick blender. For stock I will use a cube or two or a rendered chicken carcase or even a can of tomatoes.

In order to ring the changes, especially when I have (like now), half dozen portions of lumpy leek and other veg soup in the fridge for next weeks lunches, I might add soy sauce or a teaspoon of one of Pateks curry pastes or Worcester or vinegar anything else that comes to mind before reheating a portion.

Sometimes the results are very good and sometimes not so good but it is all edible and if it is not so good then you just do it differently next time.

 

[PattiEvans]

Just came across a keto recipe for "Leek and Potato soup" whilst searching for something else entirely!

https://www.freshnlean.com/recipes/keto-potato-leek-soup/