Soup........

[Sta]

Please help me.
I love soup and I have been looking at the induction food list and thinking
hmmmmmmmmmmmmm..........


I need inspiration.


At the moment I am trying to up my fat intake for the days, rather than having too much protein and not enough fat. I use oil/butter to cook with, but sometimes I have to blot it off because I just don't like how its all shiny from oil.

So any way of hidding extra fat would be great also..


Thanks guys...

I'm doing great so far, I havn't cheated. I've been getting in my veg. I wouldn't have done it without you lot

[pagliaccia]

Re: Soup........

Linda's Low Carb Menus & Recipes - Soup Recipes

Just make sure to only pick ones with asterisks, as they're Induction-legal.

EDIT: http://www.genaw.com/lowcarb/creamy_sw_taco_soup.html This one looks delicious and has a good bit of dietary fat.

[Sta]

Re: Soup........

Thank you Thank you.

I'm gonna choose one! And take it in a flask to work!
Lunch sorted

[Sta]

Re: Soup........

hmm a lot of beef bouillon granules/ chicken stock in them or heavy cream. None of these I saw in my book induction list. I am just double checking these are all fine to add to my soup.

I think I am going to go for

CREAM OF CHICKEN SOUP
2 tablespoons butter
1/2 cup onion, chopped, 2 3/4 ounces
1 clove garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped, 3 ounces
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dry parsley
1/2 teaspoon paprika
2 teaspoons xanthan gum
12 ounces cauliflower, chopped, about 1/2 small
4 cups chicken broth
2 cups heavy cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped


What 2 teaspoons xanthan gum is I don't know. I don't think i'll add that.

Per 1/6 Recipe: 454 Calories; 38g Fat; 20g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

I think I'll take 2/6 of the soup to work .
2/6 for tomorow
and 2/6 freeze for another time.

Wish me cooking luck lol

[pagliaccia]

Re: Soup........

Hah, great luck cooking!

Regarding your bouillon question, http://www.atkinsdietbulletinboard.c...induction.html after "Acceptable beverages," clear broth/bouillon is allowed (check the ingredients), and two to three tablespoons of heavy cream (but you still have to count these carbs). Does that help at all?

[Sta]

Re: Soup........

Yes it does.
So its I need 2 cups of heavy cream for the recipe, maybe I should just use one. That way I will be having 2/3 per day still, as I plan to eat the soup over a number of days.

[not2late]

Re: Soup........

carrots aren't allowed during Induction.

[imagood1]

Re: Soup........

Try the Texas Chili Linda's Low Carb Menus & Recipes - it is easy, doesn't take many ingredients and is easy to make. It makes 3 - 4 bowls so you'll have some leftover for later in the week OR you can freeze a couple bowls and have them later.

During induction I stayed away from cream soups - I was trying not to use any more cream than I had to because I used it in my decaf in the morning.

Another good soup is Linda's Low Carb Menus & Recipes - easy to make and very filling.

xanthan gum is something you add to make the soup thicker.

[pagliaccia]

Re: Soup........

carrots aren't allowed during Induction.

Oops, must have missed that in the ingredients list. Yeah, I would just not add those and you should be good to go. Or you could sub chopped orange bell pepper for color.

[Alaskansonya]

Re: Soup........

I agree with Carole's choices and I had made the hamburger soup and really enjoyed that...It even froze well and I would just take one out each day!

[liv]

Re: Soup........

I sometimes make this soup

New England Cream of Mushroom Soup

Ingredients:

• 2 cups cauliflower, chopped
• 1 cup chicken broth
• 1/4 cup celery, sliced thin
• 1/4 cup onion, diced
• 1/2 cup cream
• 1/2 cup water
• 1 1/2 tablespoons butter
• 2 cups button mushrooms, sliced
• 1/2 clove garlic, minced (optional)
• 1 tablespoon chopped fresh parsley

In a 2 1/2 quart pot, combine cauliflower, broth, onion, and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender — about 15 minutes.

Remove from heat, add cream and water; stir to combine. Pour 1/2 the mixture into a blender and process until smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mixture will not blow the top of the blender off and burn you!)

Continue with the remaining mixture; set aside. Using the same saucepan, heat the butter over medium heat until hot and bubbly; add the mushrooms and garlic; sauté until lightly browned.

Add puréed vegetable mixture and parsley to mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes Do not boil, as the cream may curdle.


Per Serving (125ml) : 151 Calories; 12g Fat (70.2% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 273mg Sodium.


I also like to make egg drop soup
Just drop eggs into some chicken broth (sometimes add green onions or/and ginger)

[Alaskansonya]

Re: Soup........

Oh yum...thanks Liv...i have saved the recipe! Sounds great!

[mizski]

Re: Soup........

I sometimes make this soup

New England Cream of Mushroom Soup

Makes me want to put some clams in it!!

Thanks for the great recipe...I just LOVE cream soups and now I can have them!

[Sta]

Re: Soup........

Wow!! Thanks for the responses!
We all love soup lol