wengmortell
New member
try egg soup.. just saute garlic and onion put some fish sauce or salt. add some ground pepper. add some water, maybe a cup or 2. let it boil and add beaten egg. and serve.
any ideas for simple soup recipes?
- Thread starter wengmortell
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Im trying to loose a stone as I've recently had a baby and reckon eating more soup is the way forward as it is mainly veggies and water. Does anyone have any simple, healthy, soup recipes which dont have thousands of ingredients please?
please only simple recipes and instructions on what to do would be great as im not a very good cook
please only simple recipes and instructions on what to do would be great as im not a very good cook
wengmortell
New member
try egg soup.. just saute garlic and onion put some fish sauce or salt. add some ground pepper. add some water, maybe a cup or 2. let it boil and add beaten egg. and serve.
Chicken Long Rice is really good- You can either do from scratch which is with the chicken bone and onions and celery and boil till the chicken falls off the bones and put alot of fresh ginger (sliced) and soak the long rice in the water for about 15mins then put it in the pot and serve with cilantro or chinese parsley. It's really good, Please try it.
The other way is to just use chicken stocks and put chicken and ginger....
The other way is to just use chicken stocks and put chicken and ginger....
Chinese Pork & Rice Soup
Ingredients:
1 Tbsp canola oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 c finely sliced kale leaves
1/4 c instant brown rice
2 c chicken broth
1 c thin strips of leftover cooked pork tenderloin (recipe 23)
2 Tbsp slivered jarred roasted red peppers
1 tsp sesame seeds, toasted
Preparation:
In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. Add rice and broth. Bring almost to a boil. Simmer for 8 minutes. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with sesame seeds. Makes 2 servings.
Nutritional Info:
Per serving: 257 calories
13 g fat (2 g saturated)
173 mg sodium
16 g carbs
1 g fiber
19 g protein
Mock Potato Soup
Ingredients:
1 head cauliflower
1 small onion
3 cups chicken broth
3 slices thick bacon diced
3 slices ham, diced (optional)
3 tbsp butter
1/2 cup heavy cream
salt and pepper to taste
shredded cheddar cheese
Preparation:
Separate cauliflower and cut into small pieces. Boil with chopped onion in chicken broth until tender. Place aprox 2 cups of cooked cauliflower in food processor with 1/4 cup of chicken broth. Add butter and cream and pulse until creamy. Combine remainder of cauliflower with cooked bacon (and ham if you're using that as well) salt, pepper and shredded cheddar cheese. Mix with pulsed mixture. Makes 6 servings.
Carbs: 5 carbs per serving after fiber reduction.
New England Cream of Mushroom Soup
Ingredients:
2 cups cauliflower, chopped
1 cup chicken broth
1/4 cup carrot, sliced very thin
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
Preparation:
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. Makes 4 servings.
Carbs: 4 net grams of carbohydrate per serving.
Hungarian Goulash
Ingredients:
3 slices Bacon
2 diced onions
1 T Olive Oil
2 1/2 lb cubed stewing beef
2 T sweet paprika
2 cup Warm water
4 beef bollion cube
1 t Salt
1 t Black Pepper
1 t white pepper
1 t lea & perrins
13 oz diced tomatoes w/juice
1 pk Splenda
1 dollop Sour Cream
Preparation:
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least-it/s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
Carbs: 6.3
Ingredients:
1 Tbsp canola oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 c finely sliced kale leaves
1/4 c instant brown rice
2 c chicken broth
1 c thin strips of leftover cooked pork tenderloin (recipe 23)
2 Tbsp slivered jarred roasted red peppers
1 tsp sesame seeds, toasted
Preparation:
In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. Add rice and broth. Bring almost to a boil. Simmer for 8 minutes. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with sesame seeds. Makes 2 servings.
Nutritional Info:
Per serving: 257 calories
13 g fat (2 g saturated)
173 mg sodium
16 g carbs
1 g fiber
19 g protein
Mock Potato Soup
Ingredients:
1 head cauliflower
1 small onion
3 cups chicken broth
3 slices thick bacon diced
3 slices ham, diced (optional)
3 tbsp butter
1/2 cup heavy cream
salt and pepper to taste
shredded cheddar cheese
Preparation:
Separate cauliflower and cut into small pieces. Boil with chopped onion in chicken broth until tender. Place aprox 2 cups of cooked cauliflower in food processor with 1/4 cup of chicken broth. Add butter and cream and pulse until creamy. Combine remainder of cauliflower with cooked bacon (and ham if you're using that as well) salt, pepper and shredded cheddar cheese. Mix with pulsed mixture. Makes 6 servings.
Carbs: 5 carbs per serving after fiber reduction.
New England Cream of Mushroom Soup
Ingredients:
2 cups cauliflower, chopped
1 cup chicken broth
1/4 cup carrot, sliced very thin
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
Preparation:
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. Makes 4 servings.
Carbs: 4 net grams of carbohydrate per serving.
Hungarian Goulash
Ingredients:
3 slices Bacon
2 diced onions
1 T Olive Oil
2 1/2 lb cubed stewing beef
2 T sweet paprika
2 cup Warm water
4 beef bollion cube
1 t Salt
1 t Black Pepper
1 t white pepper
1 t lea & perrins
13 oz diced tomatoes w/juice
1 pk Splenda
1 dollop Sour Cream
Preparation:
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least-it/s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
Carbs: 6.3
aknaswonder
New member
Chicken with veg's and rice or noodles
Lentil soup with veg's
Black bean soup with veg's
Puerto Rican Pork Stew
Egg Flower Soup
Lentil soup with veg's
Black bean soup with veg's
Puerto Rican Pork Stew
Egg Flower Soup