New Here -- ? about carrots/soup on induction.

[skyeberz]

Hi Everyone! My name's Whitney. I've currently been on induction for a week and two days. However, I've become really bored with the food choices. Maybe that's because I'm not very creative. However, I love soup. And I've been searching the board for induction friendly soup recipes. Some preferences: Tomato, Chicken, Beef & Vegetable. I found a few different threads and posts that mention a website: Linda's Low Carb Menus and Recipes. I was really excited to find all of her recipes but when I got to the soups, and all of them were marked to be induction friendly, I was a little disappointed to find that some of them have carrots in them when I was under the impression that carrots weren't allowed in induction. Also, I don't see parsley or heavy cream on the acceptable list. Am I wrong? I am going to make Linda's Low Carb Menus & Recipes without the carrots. Anyway, I would appreciate any feedback! Sorry if this isn't in the right place.

xo- Whitney

[mizski]

Re: New Here -- ? about carrots/soup on induction.

In the recipe you mention, there is an * beside carrots with an explanation below: *Omit carrots on Induction.

You are correct, carrots are not allowed on Induction.

[skyeberz]

Re: New Here -- ? about carrots/soup on induction.

: P Oh, must have overlooked that. Thanks for the quick response. Though I am a little confused about the heavy whipping cream and parsely still. I'll check the website again.

[imagood1]

Re: New Here -- ? about carrots/soup on induction.

Heavy cream is allowed during induction -- 3 Tbsp daily. Dried Parsley has 4 calories per tablespoon and .8 carbs per tablespoon and should be fine to use. Fresh parsley as 0 carbs per sprig and should also be find to use.

[imagood1]

Re: New Here -- ? about carrots/soup on induction.

In place of carrots in this soup you could add orange pepper in their place - count the carbs for the pepper --- it's a way to trick your mind into believing carrots are there.

[JulieB]

Re: New Here -- ? about carrots/soup on induction.

: P Oh, must have overlooked that. Thanks for the quick response. Though I am a little confused about the heavy whipping cream and parsely still. I'll check the website again.

Heavy cream is limited, but allowed on induction. Check under "beverages" and again under "special category foods". Herbs and spices are also specifically mentioned in DANDR as being allowed on induction, just count the carbs.

[liv]

Re: New Here -- ? about carrots/soup on induction.

It is easy to make soups that are legal. Just start experiementing. The more you try things the easier it will get the needed variation.

Here is one that I sometimes use

Cream of anything soup
Ingredients

2 cups cauliflower (trust me on this!!)
1 small onion or 0.5 of a large one
2 stalks celery
2 cloves garlic (optional)
0.25 of a sweet red pepper
2 cups of "anything" (this can be mushrooms, broccoli, asparagus, turnip, leeks - basically any veggie you want)
2 pints of stock (a sugar free stock cube is fine)
1 oz (0.25 stick) of butter

Put the stock on to boil and put the cauliflower and the "anything" into it. In a pan melt the butter and gently saute the onion, celery, pepper and garlic (you don't want to brown them, just soften them) for about 5 mins. Add to the stock.

Simmer the water/veg for about 20 minutes or until veg is soft. Don't overcook - it makes everything go bland. Zap in a food processor. Thin with some more water if it's too thick for you (it'll depend what your 'anything' is!). Season to taste and eat!!

The cauliflower already gives this soup a lovely creamy texture, but you can add a dollop of cream before eating if you like. Some garnishes that work well if you want to make it even more yummy include:

With Mushroom: Chopped parsley or chives
With broccoli: grated cheddar cheese
With leeks or turnip: fried bacon bits
With Asparagus: lemon juice and black pepper

You end up with 5-6 generous portions of soup with this recipe.

The whole recipe, minus the "anything", has 14 net carbs, so around 3 per serving. You need to add the carbs for the additional veg you use - it generally totals around 5 carbs or so per serving - and of course for any garnishes you use.

Parsley is very healthy stuff. Choke full of goodies. I recommend it highly.

I often add a lot of parsley in this recipe

New England Cream of Mushroom Soup

Ingredients:

• 2 cups cauliflower, chopped
• 1 cup chicken broth
• 1/4 cup carrot, sliced very thin -omit on induction
  
• 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, carrot, 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 eat egg drop soup. Eggs dropped into chicken broth with some herbs and spices.