Soups

[tiggertastic]

I have my book - yahh, but don't get the soups they seem to have chicken stock or milk, or heavy (whipping) cream

I would love a soup that ticks all the boxes for the phase 1

any ideas would be fab, Sarah

[Georgiana]

Re: Soups

I'm not sure what the problem is...

Chicken stock is fine as long as all the ingredients are appropriate for Induction. You can make your own, too.

Milk is not allowed on Induction, but heavy cream is.

[not2late]

Re: Soups

I have my book - yahh, but don't get the soups they seem to have chicken stock or milk, or heavy (whipping) cream

I would love a soup that ticks all the boxes for the phase 1

any ideas would be fab, Sarah

The recipes in the book, unfortunately, do not indicate what phases in which they are appropriate.

But chicken stock is okay for Induction phase. So is heavy cream.

Many canned/boxed chicken stocks have added sugars, so you will need to read the ingredients list carefully. I tend to make my own meat stocks.

An easy way to make a chicken soup is to simply put a chicken in a pot, add water and a quartered onion, bring to the boil, and simmer. You can eat the chicken meat (in salads, in the soup itself, etc.) and you have a chicken broth to use immediately as a soup or as an ingredient for soups. Homemade chicken stock/broth freezes nicely too.

I like brothy-Asian style soups, so I make sure I have stock in my freezer (especially in the winter!)

[liv]

Re: Soups

So what does ticks all the boxes mean? what do you want your soup to do?

I make a soup vegetables, chicken broth and whipped cream. I like it.

[2big4mysize]

Re: Soups

how about a home made egg drop soup using the stock not2late just taught you how to make and add some spinach to it.

then you got low carb, a legal veggie, some protein and fat. did I miss any boxes for you?

I love pumpkin curry soup and can make it into a meal just by adding shredded pork beef chicken or cooked seafood.

1)chop 1/2 an onion and put it in the bottom of pot along with 1/4 cup of your choice of fat ( I've used EEOV bacon grease and chicken fat in mine)
2)when the onions are clear add 1 clove of chopped garlic and 2-3T red curry paste. ( if you don't have paste you could use curry powder make sure your curry is sugar free)
3 heat for 1 -2 min to allow the oils in the curry spices to release.
4) add 1 quart chicken stock and bring to a boil.
5) carefully add one can of pumpkin to the pot and stir to blend.
6) turn down the heat and cover as the thick soup will bioop like a mud pit and slop soup everywhere.
7) simmer about 20 min

ladel into bowl and add 1-2 T heavy cream per cup of soup. makes 4 servings

you got a low carb legal soup wiht veggie, fat and protein (if you add the cooked proteins to your soup)

when you get to OWL you can add coconut paste or milk instead of cream.

Okra soup

1 qt chicken stock
1 bag frozen cut okra
1/2 a chopped onion
1 can tomaotes ( fixed any what you like except sauced or pasted)

put some fat in the bottom of a pot and add the diced onions
when clear add everything but the tomotoes and bring to a boil.
add the tomatoes and reduce the heat to a simmer
cook till okra is to your desired doneness

you could add peppers when you add the onions if you like or you can add hot sauce to taste.


We add chicken, cajan sausage, or shrimp and have a meal. to be legal you will need a bit more fat for a whole meal but you got everything atkins legal in a pot.

[mission to lose]

Re: Soups

I think more than a few members will tell you how good this is!

Linda's Low Carb Menus & Recipes

*I make this and portion it off and freeze. What a great way to catch some veggie carbs. I top it off with chopped green onions.

CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs


Linda's home website address-

Linda's Low Carb Menus & Recipes - Home

[tiggertastic]

Re: Soups

This is perfect, thank you very much

I think more than a few members will tell you how good this is!

Linda's Low Carb Menus & Recipes

*I make this and portion it off and freeze. What a great way to catch some veggie carbs. I top it off with chopped green onions.

CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs




Linda's home website address-

Linda's Low Carb Menus & Recipes - Home

[tiggertastic]

Re: Soups

Thank you everyone, now i know you can use stock (which was not listed on the allowed sheet), i have a long list of soups i can make

I don't have time to make my own stock and i also hate touching meat so my hubby has to do all that.

why does the book not have codes so you can see if it is ok for phase, 1,2 etc

sarah

[Georgiana]

Re: Soups

now i know you can use stock (which was not listed on the allowed sheet)

Stock is just meat, water and some veggies. Depending on the veggies used, it has only Induction ingredients in it.

[Georgiana]

Re: Soups

why does the book not have codes so you can see if it is ok for phase, 1,2 etc

The book has an Acceptable Foods List for Induction. If a food is made using only Induction ingredients, then it is acceptable on Induction.

[tiggertastic]

Re: Soups

The book has an Acceptable Foods List for Induction. If a food is made using only Induction ingredients, then it is acceptable on Induction.

Yah i know that, but you have to read through the list of ingrdiants before you know if it is or isn't ok. i am just saying a small code somewhere on the reciepe tital, would be excellent
Sarah

[Elizellen]

Re: Soups

I know, it IS hard in the beginning, but it will get easier

Maybe when you have a half an hour or so to spare you can take your list of allowed foods and go through the recipes in the book and mark which ones ARE suitable for induction. Then you can see at a glance which ones you can choose from for now.

Then when you are approaching moving to OWL you can mark those which would be OK for rung one (the ones with more induction veggies than are 'legal' for induction but which would be fine for Rung 1).

Then try finding if any of the unmarked ones are suitable for rung 2 and so on till you have marked them all.

This will help you plan your menus when you are conducting the great OWL experiment.

[2big4mysize]

Re: Soups

Yah i know that, but you have to read through the list of ingrdiants before you know if it is or isn't ok. i am just saying a small code somewhere on the reciepe tital, would be excellent
Sarah

very good idea
you can use all the IFcoded recipes on Cleochatra's blog during your induction everything from pizza to desserts

[not2late]

Re: Soups

Another hint....

Many of the cream soup recipes can be used as a base for another soup. For example, if you like New England style Clam Chowder, you make the Cauliflower Bisque recipe and add clams or shrimp or some other seafood to it. Be sure to use fish stock or a seafood stock rather than chicken broth!