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Can we talk about soup?

M

Margarettt

Well-Known Member
Messages
367
Type of diabetes
Type 2
Treatment type
Diet only
I work between different establishments and sometimes end up eating lunch in the car. The last couple of winters I have enjoyed a flask of hot soup at lunchtime. My norm would be broccoli and stilton or caulflour and wensleydale. I would heat it in the microwave at home early and look forward to that wee flask all morning. The trouble is these lovely tins are 15-20 carbs in 100ml and my bg spikes to match these numbers. I'm looking for something I can batch cook at the weekend then reheat all week from the fridge or even better the freezer. I'm okay with chicken and I like mushroom but really its that strong cheese taste I'm after. I'm a basic cook with a basic kitchen (so no soup maker or food processor) but I seem to have mastered low carb cauliflour cheese and potato(cauliflour) salad so I'm keen to have a go.
Any thoughts?
 
Fry some onion.
Add some garlic.
Maybe a little chilli pepper if you like spicy.
Add water and a stock cube (I like using veggie herbs stock cubes)
Add veg of choice (broccoli, cauliflower, leek, whatever you like).
Let simmer until veg is cooked.
Add generous amount of stilton, wensleydale or other strong cheese and let melt.

At this point you have a very tasty chunky soup.
Don't like chunky? Stick in stick blender.
Like creamy and more filling? Add cream. (Yum!)
Meat? Add minced meat to the onions while frying. Or make little meatballs (minced meat, salt pepper) and cook them along with the veggies for chunky soup.
You can of course vary a lot with spices and fresh herbs, but making a basic soup is easy, and even the most basic version tastes very good.
Margarettt said:
I seem to have mastered low carb cauliflour cheese and potato(cauliflour) salad
Click to expand...
I'm very curious about this cauliflower potato salad, would you like to share?
 
Thank you @Antje77 . That is exactly what I need, but (and this might be a silly question, remember I'm new) how do I work out how many carbs to count ?
The pretend potato salad is yummy and my almost grown up kids will eat it and even ask for it. I found it here https://www.dietdoctor.com/recipes/cauliflower-potato-salad
Here is a great big tub I made this morning. It will do us all for sides with steak tonight and gammon tomorrow night.
 

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Margarettt said:
Actually, @Antje77 I've just thought about this properly. I would just add the carbs in all the raw ingredients then divide by portions and that would be roughly how many carbs. Yes?
Click to expand...
That's exactly how it works!
There are very little carbs in the soup as described, I don't need insulin for a soup like this (unless it's my first meal of the day, in that case I'd need a little).
Margarettt said:
The pretend potato salad is yummy and my almost grown up kids will eat it and even ask for it.
Click to expand...
Looks wonderful, I'm definitely going to try!
Although putting cauliflower in aluminium foil with water on a grill sounds like a vey complicated way to boil cauliflower, I think I'll simply use a pot on the stove for that part.
 
Antje77 said:
Looks wonderful, I'm definitely going to try!
Although putting cauliflower in aluminium foil with water on a grill sounds like a vey complicated way to boil cauliflower, I think I'll simply use a pot on the stove for that part.
Click to expand...
Yup. I should have said, I just boil up a big pot and its fine. I actually did that late last night and left it in the fridge so today I only had to put it together. Like I said, I;m a basic cook.
 
I have a soup maker and regularly make a cauliflower and cheese soup using the ingredients @Antje77 lists above. My favourite uses blue cheese. I also do the same with broccoli or a mix of cauli and broccoli. Also one substituting the cauli with chicken and adding cream at the end. All very low carb, tasty and don’t spike me. Often paired with either low carb bread, or home made LC cheese crackers Following this easy 2 ingredient recipe and adding rosemary and thyme for adding flavour.
recipe https://thebigmansworld.com/keto-crackers/

incidentally I have in my fridge a bag with all the leaves and stalks of a cauliflower which will make a great soup tomorrow with a pepper that needs using up, an onion, veg stock, and st agur cheese added at the end. Probably cream as well. The actual cauliflower florets were used for cauli cheese. So one cauliflower = 2 main meals and 4 portions of soup!
 
It doesn't answer your specific question, but I am a good peasant meal cook, and I eat soup almost daily. I make a basic bone broth (I save bones from meat meals such as chicken) add any amount of low-carb vegetables, a vegetable stock cube, butter, olive oil or both, garlic, leftover salad leaves, herbs, spices, spring onions if there are any, a slug of cider vinegar and any other leftovers that don't get out of the way. It takes minutes to assemble, cooks slowly while I am doing other things, and tastes different every time. Oh, and costs very little, even with the slow simmering.
 
I have a friend at work who has a soup maker and I think about it from time to time your post re using up the fridge stuff makes me think it might be a justifiable expense.
 
Article from our own website here at DCUK

Salads can make a great low carb lunch during the Summer months, but when the weather’s a bit colder there’s nothing better than a hot bowl of soup.The trouble is that many of the soups you can buy from the supermarkets often contain hidden carbs in

Salads can make a great low carb lunch during the Summer months, but when the weather’s a bit colder there’s nothing better than a hot bowl of soup. The trouble is that many of the soups you can buy from the supermarkets often contain hidden carbs in the form of thickening agents. So, we’ve put […]
www.diabetes.co.uk
 
Hi,

Broccoli & Stilton. My wife makes this sort of thing for me getting in late from a gig to heat up? Fantastic.

Here is a recipe I found that could have less carbs than a tin? “10gs.” (I got no idea on a “Keto” site there is bread in the food shot. So apologies in advance.)
Let your meter be your guide. https://divaliciousrecipes.com/keto-broccoli-and-stilton-soup/
 
I’ve done a bit of a rough break down on the nutritional value using a cauliflower? (Since you ask about the carbs…) There is 650gs used in the recipe? Which equates to 32.5g of carbs… (from my source.) of course you will divide amongst your family as a side dish? (With steak? Brilliant.) So decide by the portion allocated to you.. after serving up your kids.

Again, it looks great & I’ve eaten similar.

I have to add. My comments & experience is spoken from an insulin dependant T1.

Possibly some smart “A&E” will correct me on the CC. (There is always “one.”)

Let your meter be your guide on the portions. You will see a “trend.” Regardless of how your diabetes is treated…
 
Margarettt said:
I have a friend at work who has a soup maker and I think about it from time to time your post re using up the fridge stuff makes me think it might be a justifiable expense.
Click to expand...
Mine is a ninja hot and cold, expensive but works well and makes sauces and is a blender too. I was worried when I bought it it wouldn’t get used but I have used it a lot. My mum has a cheaper soup maker which works well for her.
 

thank you for this recipe. I forgot to order coleslaw on my food order this week, but had cauliflower. I made a version with cauliflower, spring onion (including the green bits) and chopped red pepper, and it is lovely.
 

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Margarettt said:
I have a friend at work who has a soup maker and I think about it from time to time your post re using up the fridge stuff makes me think it might be a justifiable expense.
Click to expand...
I've made soup for years and never needed any special equipment other than a stick blender. I could even do without that but life's too short to press soup through a sieve!
I also sometimes just chuck all the ingredients in a slow cooker.
I also find it worthwhile to make a big batch and freeze some in portions so I don't get bored with same flavour day after day. If your adding cheese do that at the end of the slow cooking.

Bone broth is just stock made out of meat bones. Ive made it once (in a slow cooker) and froze it in ice cube shapes to use a few at a time.The easy route is to use a stock cube or stock powder.

There aren't any rules or exact measurements to soup making, just go for what you have.
 
Jaylee said:
There is 650gs used in the recipe? Which equates to 32.5g of carbs… (from my source.) of course you will divide amongst your family as a side dish? (With steak? Brilliant.) So decide by the portion allocated to you.. after serving up your kids.
Click to expand...
Thank you that is reassuring.
What please is "A&E"?
 
MrsA2 said:
I've made soup for years and never needed any special equipment other than a stick blender. I could even do without that but life's too short to press soup through a sieve!
Click to expand...
This made me smile. As usual my brain went straight from "I wonder how you make soup" to "ohhh I think I'll shop for a fancy soupmaker."
Your post brought me back to step 1....... Try making soup
 
Watch out for the knorr stock cubes as i find them overly salty......
 
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