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Is it too late ?

Are you taking medication , getting counselling , or both, for your anxiety ?

It's absolutely vital that everything is covered x
 
Jules77 said:
Yeah you are all right.... Work has alot of impact on my health. The expectations of putting in the hours , I work as a deputy manger for a large retail company , it's very demanding . I had a break down at work and hence the reason why I'm not there at the moment. I have cut out alcohol completely, reduced my carb intake to the smallest amount and found a wholegrain bread that I really like . My dad has brought me a soup maker so I can make myself meals for when I do return to work. I have diabetic nurse tomorrow so will see if I can add anymore meds to help me .
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What bread was that out on interest ?

To make soup I just do it in a big saucepan on the hob ?

Fry a few onions
Mushrooms
Some diced beef or chicken etc etc
Swede
Carrots
Peas
Diced cabbage
Vegetable or Chicken knorr stock cube
Salt and pepper
Squeeze of tomato puree

Pint and a half of water

Cornflour to thicken if needed ?
 
Ok......from the queen of soup!!!!!!!

I saute off in butter....better taste.
I prefer to use leek. Its gentler than onion.
Don't use swede / turnip, it's sweet and can sour the soup
I use chicken thighs, legs, tastier than breast meat and cheaper.
Basically, carrot, leek, celery, saute off, use chicken leg at this point, herbs and garlic if you want and just plain old water. You can chop potato small or grate it to thicken. When the chicken is cooked, that's made your stock so no need for a salty stock cube full of additives, take that out , strip off any meat and add that back into the soup. Season to taste. You can thicken with cornflour but watch that it does not get wallpapery for want of a better expression. You can use tomato puree if you want, orzo is good ( rice shaped pasta but count carbs) . I don't use meat.......just don't think it's right but that's just me.
Once you get the hang of it........easy peasy. Large saucepan and a masher or hand held thingy. No need for fancy soup gadgets .
Have fun
 
My method for soup is with a slow cooker

Whatever veg needs using up in the fridge but i avoid root veg as they are higher in carbs......add a couple of stock cubes dissolvef in water enough to almost cover the veg......let it bubble fir 4 hours then blitz with a stick blender......add pepper.......or chilli flakes to spice it up.....or curry powder to make mulgatawny.......dont use corn flour cos of carbs

Last weekend i did a really nice cauliflower brocolli blue stilton soup that was delicious
 
I'm not a fan of meat in soup but occasionally add a bit of chorizo. But I tend to stick to either red or green veg, just chop up, bung in the pan with water and a stock cube, cook until veg are tender usually about half and hour then blitz with a stick blender and then add anything like stilton or cream and season. Not much to wash up.
 
If I add meat I use the appropriate stock cube ....chicken , beef or pork

That being said I put a veg stock in by mistake with a beef soup recently and it was lovely

I say soup ......my soups , my stews , my casseroles .....are all the same really .....just thicken them up if I want a stew?

Am I on the right track here ?

And if I leave out potatoes and swede ....are parsnips OK?

The rest of my veg would be....

Onions
Mushrooms
Peas
Sliced and diced cabbage
Sweetcorn ?

I suppose broccoli, cauliflower, spinach could go in too ?
 
Leadinglights said:
I'm not a fan of meat in soup but occasionally add a bit of chorizo. But I tend to stick to either red or green veg, just chop up, bung in the pan with water and a stock cube, cook until veg are tender usually about half and hour then blitz with a stick blender and then add anything like stilton or cream and season. Not much to wash up.
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Gammon diced instead of chorizo for me
 
Taffyboyslim said:
OK swede and parsnips on your bike
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Butternut squash, red peppers, leeks, celery, celeriac, mangetout or sugar snaps. I think it all depends on how much parsnip, swede etc you add but mixed up with other veg won't be that many carbs.
I have a cook book by the Covent Garden Food Co, A Soup for Every Day 365 soup/stew recipes, there are some good ideas with can be adapted. Bought in a charity shop.
 
As has been said, parsnips are quite high. Curried parsnip is lovely, bit thick, but watch the carbs. I sell to the public so have to put ALL ingredients on my label which is why I tend to stay off stock cubes. Slow cooker, pan on stove , pressure cooker, it does not matter. Sweetcorn is nice but not always goes with other ingredients. Its trial and error and personal choice.
 
Leadinglights said:
Butternut squash, red peppers, leeks, celery, celeriac, mangetout or sugar snaps. I think it all depends on how much parsnip, swede etc you add but mixed up with other veg won't be that many carbs.
I have a cook book by the Covent Garden Food Co, A Soup for Every Day 365 soup/stew recipes, there are some good ideas with can be adapted. Bought in a charity shop.
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Thanks
 
I often add half the contents of a frozen stir fry vegetable mix to chicken stock (homemade if possible) add Chinese 5 spice seasoning a dash of soy sauce,chilli flakes and some diced cooked chicken. Bring to boil and simmer for 5 minutes. Delicious soup which you can add precooked noodles to for the rest of the family after you have served up your low carb version.
 
silver minion said:
I often add half the contents of a frozen stir fry vegetable mix to chicken stock (homemade if possible) add Chinese 5 spice seasoning a dash of soy sauce,chilli flakes and some diced cooked chicken. Bring to boil and simmer for 5 minutes. Delicious soup which you can add precooked noodles to for the rest of the family after you have served up your low carb version.
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Sounds lovely
 
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