Soup

[Robin]

I took 24 units of humalog before I ate it!

It can cause a spike before your levels fall back towards normal, though, if the carb has hit your system before the insulin gets going. It's really a question of trying to get the profile of the insulin to match the profile of the soup! You could try altering the timing of your Bolus, ie doing it a bit earlier to give it a head start, or make a soup that digests more slowly, to match what the insulin is doing.

 

[Lisa glass]

We have homemade chicken and veg soup quite frequently, it's a good way of using up a chicken carcase, low in carbs and nourishing.
Today we tried butternut squash and peanut butter soup, it was lovely!
Tinned soups need to be chosen with great care as most have added sugars and other stuff.

Dave

Think I may have ago at making my own didn't realise veg one would be so bad thank you

 

[Lisa glass]

It can cause a spike before your levels fall back towards normal, though, if the carb has hit your system before the insulin gets going. It's really a question of trying to get the profile of the insulin to match the profile of the soup! You could try altering the timing of your Bolus, ie doing it a bit earlier to give it a head start, or make a soup that digests more slowly, to match what the insulin is doing.

Normal what's normal my sugars range from late 20s to tens never know we're I am !

 

[Lilian]

(32 g of carbs in a 400g tin. I'd need 3 units of insulin for that!).
.

I would need 9 units of insulin for that, plus adjusting units if BG was over 10 before eating it. But Lisa says she takes 24 units before eating. So unless something else besides the soup was eaten that should have been adequate. I am wondering whether the time of taking the humalog should be adjusted. The nurse told me it was 'rapid' acting. Not on me it isn't. Even when my BG is relatively low I still have to take it an hour before the meal. So maybe Lisa, take a BG reading an hour before eating and inject then. You should learn how to adjust as well because sometimes you may need more than 24 and sometimes less.

 

[Lisa glass]

Soup is usually a very good meal for a diabetic, but only home made soup not the tinned kind. Look at the labels and you will see the carb content. Also be very careful of items saying no added sugar or unsweeted. You might find when you look at the label and ingredients that there is glucose syrup instead. There are so many hidden carbs in what you would think is innocent. The only things you can be sure of are the things you make yourself from scratch. Get into the habit of looking at the labels not what it says on the front. Biltong is dried beef. Quite innocent, but if you buy a packet of it there is sugar in it. Also there are other things that cause high blood sugar, eg an infection. Also different times of day makes a difference because of your hormones. As you aready have eye problems it might be wiser to get your blood sugars down gradually. If they drop to running low from running high too soon it could damage the eyes more.

So much to learn thank you

 

[Lisa glass]

It can cause a spike before your levels fall back towards normal, though, if the carb has hit your system before the insulin gets going. It's really a question of trying to get the profile of the insulin to match the profile of the soup! You could try altering the timing of your Bolus, ie doing it a bit earlier to give it a head start, or make a soup that digests more slowly, to match what the insulin is doing.

Thank you for ur advice best wishes

 

[Lisa glass]

I would need 9 units of insulin for that, plus adjusting units if BG was over 10 before eating it. But Lisa says she takes 24 units before eating. So unless something else besides the soup was eaten that should have been adequate. I am wondering whether the time of taking the humalog should be adjusted. The nurse told me it was 'rapid' acting. Not on me it isn't. Even when my BG is relatively low I still have to take it an hour before the meal. So maybe Lisa, take a BG reading an hour before eating and inject then. You should learn how to adjust as well because sometimes you may need more than 24 and sometimes less.

Maybe it's not as fast acting as it's meant to be , I will try doing readings an hour before I eat to see how much I need

 

[weecee]

Soup is great for me but only make my own fresh then can freeze it. No extras go into it, just the veg, maybe chicken if left over, but no salt, sugar . My one this week is celeriac and red pepper with a bit of garlic. My carrot and red pepper goes well too. Fresh cauliflower and broccoli is a winner as well. I can control the carbs this way so nothing is hidden re ingredients

 

[Lisa glass]

Soup is great for me but only make my own fresh then can freeze it. No extras go into it, just the veg, maybe chicken if left over, but no salt, sugar . My one this week is celeriac and red pepper with a bit of garlic. My carrot and red pepper goes well too. Fresh cauliflower and broccoli is a winner as well. I can control the carbs this way so nothing is hidden re ingredients

That sounds good think I need to start looking at different recipes thank you (-:

 

[weecee]

Don't bother with recipes myself. Just throw everything in and whizz it up after. Everything goes well I a soup

 

[Lisa glass]

Don't bother with recipes myself. Just throw everything in and whizz it up after. Everything goes well I a soup

Sounds like ur a better cook then me haha

 

[Lilian]

The secret to a good soup Lisa is a long time simmering. I do mine about two hours, but then I do tend to make a big saucepan full. At the end of the week I raid the fridge for any left over veg or salad (yes even wilting lettuce) before doing a new shop and that all goes in the stock pot. If during the week I have had anything with a bone in it, the bones gets simmered down until I have a nice thick stock. When buying a chicken I cut of the bits we don't eat and that too goes in with the bones to make a stock. Then use the stock with the vegetables for the soup. I do not whiz it to a mush I have an old fashioned potato masher and mash with that and in that way I get a clear soup with little coloured bits in it - similar to a spring vegetable soup. I only whiz it up if I am making a specific soup such as a broccoli soup or a watercress soup then it gets whizzed up with a bit of cream. So nothing ever gets wasted. I used to use the peelings (cleaned of course) for a stock but I cannot be bothered lately but it still does not get wasted as it goes in the compost. You can add a few herbs to it, or a spice or two to ring the changes. The only thing I find is that soup does take a lot of salt but I use sea salt or Himalayan which I am hoping will do less damage. If you are boiling some bacon the water is full of flavour and lovely to make a soup with. When serving up the soup you could add some bits of meat to it to make it a meal in itself. You could always put some drained tin beans with it, or as said lentils to make it more substantial. You could strain all the vegetables out and serve the soup as a clear soup. The veg could be put over some savour minced beef, sprinkled with some grated cheese of your choice, in oven for a kind of cottage pie.

 

[Lisa glass]

You make me hungry just thinking about it !

 

[grovesy]

I don't follow a recipe for my soup either I just use the largest saucepan I have put what ever veg I can get in it, a handful of soup mix, stock cube, chopped tomtoe, and fill pan to nearly the top, boil and then simmer till it looks cooked to me.

 

[Deleted member 16779]

I don't follow a recipe for my soup either I just use the largest saucepan I have put what ever veg I can get in it, a handful of soup mix, stock cube, chopped tomtoe, and fill pan to nearly the top, boil and then simmer till it looks cooked to me.

I too enjoy 'bung soup'. We all love 'Sunday Dinner soup' best of all, with a lovely stock from the chicken carcass, and then add in any left over veg and stuffing and whizzed up with a bit of cream.

 

[Lisa glass]

S

I too enjoy 'bung soup'. We all love 'Sunday Dinner soup' best of all, with a lovely stock from the chicken carcass, and then add in any left over veg and stuffing and whizzed up with a bit of cream.

sounds so good (-:

 

[STEVEN BRYDGES]

You'll get there. I dont know anything about insulin im afraid. Ive got an oddball type of diabetes and struggle to get my levels lower.

Is there are less suitable than others for soup.

My first attempt I tried chicken stock. Some chicken pieces, carrots, cauliflower and leaks. It turned out Ok.

I am tempted to try butternut squash. Half blended to smooth it out and a sweet potato the same and the rest in chunks to give it some body.

Is there any of the ingredients used before or proposing to use now that i should avoid.

 

[LucyLoo]

I don't follow a recipe for my soup either I just use the largest saucepan I have put what ever veg I can get in it, a handful of soup mix, stock cube, chopped tomtoe, and fill pan to nearly the top, boil and then simmer till it looks cooked to me.

Very similar story here too.....check any left overs and bung what I can in there and it usually turns out nicely 🙂 I find that any tinned soups really push my BG up (no matter what flavour), so I always make my own like all of you 🙂

 

[Stitch147]

I make butternut squash soup, butternut squash peeled and diced, one onion roughly chopped, 1 small potato, and vegetable stock, i also usually add in some cajun spices, bring to the boil then simmer until veg is soft, blend with a hand blender. Put in pots then freeze. Its normally enough for 6-7 portions.

 

[Mark Parrott]

Love Butternut squash soup. Must have pepper. Lots & lots of pepper!