Soups

[Miss_Newbie]

I really like having soup but I have a few questions regarding those:

1. The boullion you can buy at the store has 9gram of carbs per serving.
Is that ok?

2. How do I make my own boullion?

3. Where can I find receipes for atkinsfriendly soups?

4. Is it ok to have soya products when on induction?

I'm on my first month on Atkins now and it's going quiet well
*knock on wood*

[not2late]

Re: Soups

I really like having soup but I have a few questions regarding those:

1. The boullion you can buy at the store has 9gram of carbs per serving.
Is that ok?

2. How do I make my own boullion?

3. Where can I find receipes for atkinsfriendly soups?

4. Is it ok to have soya products when on induction?

I'm on my first month on Atkins now and it's going quiet well
*knock on wood*

Boullion: I would avoid it because it contains alot of salt, very little real flavor and alot of other artificial stuff.

Making your own: Broth or stock is made by simmering meat and bones in water. You can add an onion and celery for additional flavoring, just strain them out. Or you can buy canned broth---if you simmer additional meat/bones in it, the flavor improves greatly.

Atkins soups: These are perhaps the easiest things to do. For creamy vegetable soups (like cream of mushroom/cream of broccoli, cream of spinach, etc.), all you have to do is simmer the vegetable in the broth, until the vegetable is very soft. Then put the vegetables and broth in a blender and puree until smooth. If the puree is too thick, you can thin it out with a dash of more broth, water, or heavy cream.

For things like chicken noodle soup, again simmer raw chicken breast/thighs in the broth until cooked, you can add legal Induction veggies and herbs and spices, then chop or shred the chicken and serve the soup. For "noodles", beat 1 egg, butter a microwave safe plate or dish. Pour the beaten egg into it (the dish should be large enough so the egg spreads thinly on it.) Microwave for 1-2 minutes, or until the egg is set. Slide it off the plate and slice into 'noodles'.

Chilled or summer soups, like chilled cucumber or chilled avocado soups, are super easy and require a blender. Just toss the cubed veggie into a blender, add water or a mixture of water and broth, some ice cubes, herbs and spices of your choice, puree until smooth. Add heavy cream or sour cream to your liking. I particularly like the chilled soups because if you use water and add sweetener, some of these soups are like smoothies. For example, cucumber is reminiscent of watermelon if you add some sweetener and a bit of lemon juice. Pumpkin puree with 'pumpkin pie spices' and sweetener, tastes like a pumpkin pie smoothie. Avocadoes are simply divine like this.

Soy products on Induction: tofu is acceptable.