BillB
Well-Known Member
- Messages
- 633
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Impolite people, yobbish behaviour, pretentious people.
Re: Recipes.
Here, for Helen who asked for help with some low carb soup recipes, is the first one I've been using.
This is a great soup to make as it can be eaten as a main dish, as a prelude to a meal or as a snack. You can use virtually any vegetables you have knocking around. For the leek, cut off and discard most of the coarse green ends of the leaves, then cut away the roots and clean the leek. This is the authentic Italian recipe.
Minestrone
3 tbs olive oil
1 leek, thinly sliced
selection of root vegetables, such as celeriac, turnip, swede, a small potato, butternut squash,etc. cut into 1 cm cubes
2 sticks of celery
2 carrots
2 tbs of chopped celery leaves
1tsp dried oregano
50 gms frozen peas
a good handful of string beans, sliced into 2 cm lengths
the same quantity of broad beans and/or flageolets
1 425 gm can of tomatoes
1 425 gm can of red kidney beans, drained and rinsed
Heat the oil in a heavy based pan, then reduce the heat and add the leek. Cover and let the leek slices sweat down, stirring occasionally. Do not allow them to brown.
When the leeks are wilted, add the root vegetables to the pan, increase the heat a little and cover, stirring from time to time, for 5 minutes. Add the tomatoes then add enough water to cover the vegetables. Bring back to the boil, season with salt and pepper, add the celery leaves and oregano and boil until the root vegetables are almost cooked. Add the peas, beans and the kidney beans. Continue to simmer until all the vegetables are cooked.
Serve sprinkled with grated parmesan cheese.
I'll add some more tomorrow - just off to the cinema to see Avatar now.
Here, for Helen who asked for help with some low carb soup recipes, is the first one I've been using.
This is a great soup to make as it can be eaten as a main dish, as a prelude to a meal or as a snack. You can use virtually any vegetables you have knocking around. For the leek, cut off and discard most of the coarse green ends of the leaves, then cut away the roots and clean the leek. This is the authentic Italian recipe.
Minestrone
3 tbs olive oil
1 leek, thinly sliced
selection of root vegetables, such as celeriac, turnip, swede, a small potato, butternut squash,etc. cut into 1 cm cubes
2 sticks of celery
2 carrots
2 tbs of chopped celery leaves
1tsp dried oregano
50 gms frozen peas
a good handful of string beans, sliced into 2 cm lengths
the same quantity of broad beans and/or flageolets
1 425 gm can of tomatoes
1 425 gm can of red kidney beans, drained and rinsed
Heat the oil in a heavy based pan, then reduce the heat and add the leek. Cover and let the leek slices sweat down, stirring occasionally. Do not allow them to brown.
When the leeks are wilted, add the root vegetables to the pan, increase the heat a little and cover, stirring from time to time, for 5 minutes. Add the tomatoes then add enough water to cover the vegetables. Bring back to the boil, season with salt and pepper, add the celery leaves and oregano and boil until the root vegetables are almost cooked. Add the peas, beans and the kidney beans. Continue to simmer until all the vegetables are cooked.
Serve sprinkled with grated parmesan cheese.
I'll add some more tomorrow - just off to the cinema to see Avatar now.