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Soups and stews please

Discussion in 'Food, Nutrition and Recipes' started by anna29, Oct 16, 2014.

  1. Juno80

    Juno80 Prediabetes · Member

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    Modified Beef and Red Wine Stew (No Potatoes / Flour)

    1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed
    2 Celery Stalks, Diced
    1 Med-Large Yellow Onion, Diced
    2 large Carrots, Sliced
    3 whole cloves of garlic smashed with the side of a knife
    0.5 kg Button Mushrooms Washed and Halved
    2 bay leaves
    2 sprigs of fresh rosemary (whole)
    Salt and Black Pepper to taste
    500 ml Red Wine (Dry Red)
    1 L Low/No Sodium Beef Stock
    1-2 tbsp Corn Starch (Optional if you want thick stew)
    1 tbsp Sesame Oil

    Directions:
    1. In a large stock pot add sesame oil and sear steak cubes in small batches until just browned on all sides, remove, and reserve in a small bowl.
    2. Add Mushrooms with some Pepper, Garlic Cloves and the Rosemary and saute until lightly browned (about 3-5 minutes)
    3. Add Onions, Celery, and Carrot and cook until lightly caramelized (about 3-5 minutes)
    4. Add red wine to deglaze and evaporate the alcohol (about 1-2 minutes)
    5. Add Beef Stock and bring to the boil.
    6. Reduce to a gentle simmer, add in the reserved beef cubes, and bay leaves. Reduce heat to low and put a lid on it for a good 2-3 hours (until the beef is starting to fall apart), stirring every hour or so.
    7. Before serving, check your seasonings and add Salt and Pepper if needed
    8. (Optional) If you want a thicker gravy, mix 1-2tbsp corn starch with about 3-5 tbsp water and add the slurry to the stew. Bring the heat back up to a gentle boil to thicken.
     
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    #81 Juno80, Jan 18, 2016 at 7:10 PM
    Last edited by a moderator: Jan 18, 2016
  2. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    Thai chicken and lemongrass soup, strongly resembles Ainsley Harriots cuppa soup, but instead of 16g carbs per serving, it's only 5g carbs per serving.

    Serves 6
    Makes 1.6 litres

    We make ours in a soup maker... just hung all the ingredients in, we set ours to the "smooth" setting and it takes around 24 mins.

    Ingredients...
    160g roast chicken breast, cooked and roughly chopped up
    1 chicken stock (we use the jelly kind)
    1 leak, roughly chopped up
    Half a red pepper, roughly chopped up
    15 mls fish sauce
    400 mls coconut milk, we use the light one..
    15 gms lemongrass paste
    3" fresh ginger, peeled and roughly chopped up
    Juice and zest of 1 lime
    Water to top up to the 1.6 ltr mark on the soup maker

    We set ours to the smooth setting, so it resembles the Ainsley Harriot cuppa soup style.
    Each serving is 266 mls and the nutritional values for 1 serving is:

    109 cals, 7g fat, 5g carbs, 1.8 g fibre and 10g protein

    Enjoy... :)
     
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  3. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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  4. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    Oopsies, I forgot to add an ingredient, so the full recipe is in my reply post above :)
     
  5. LucySW

    LucySW Type 1.5 · Well-Known Member

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    A soupmaker? Please tell us more more more .. I didn't know there were soupmakers - I want one !!
     
  6. 13lizanne

    13lizanne Type 2 · Expert

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    Cream of Cauliflower

    1 cauliflower head
    3 veg or chicken stock cubes
    Double cream
    Butter

    Melt large knob of butter in soup pan, add grated cauliflower head and stir until cauli is coated in butter. Add 3pts water and stock cubes then simmer for 30mins take off heat and either use a masher or blitz in processor ( I like to mash the mixture) Add seasoning and 1/4pt double cream place back on heat and stir gently while heating slowly. Enjoy
     
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  7. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    It's a bit like a kettle with a blender inside, ours is a morphine richards one, but there's a massahusive range available :)
    We make our soup every 3 days or so, when it's cooled down we store it in the fridge until the next day and thoroughly reheat. We absolutely love this soup! I loved the cuppa soup one by AH but now my carb limit is down to 20g a day, we had to try and copy the soup as best we could! I think we've definitely done that, it really is delicious :)
     
  8. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    Morphine richards... argh, spell checking, got me again... rolls eyes and winks.
    "Morphy Richards".
     
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  9. LucySW

    LucySW Type 1.5 · Well-Known Member

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    Thank you thank you! Found it, that's my birthday present. Happy :)
     
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  10. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    Cool... as they say ;) we find it so much better than standing and storing, then having to blend for a smooth soup! Bang your ingredients in and 22-25 mins later you can enjoy
     
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  11. Robinredbreast

    Robinredbreast Type 1 · Oracle

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    Thank you so much for this anna, I am going to make it next week, simple and sounds delicious :hungry: :)
     
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  12. Mike D

    Mike D Type 2 · Expert

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    Look up soupmaker.pdf for Coopers / Goldair and cuisine art ... amazing range of stuff :)
     
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  13. amanda19640

    amanda19640 Type 2 · Well-Known Member

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    Sounds delicious
     
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  14. Sutherlandlass

    Sutherlandlass Type 2 · Well-Known Member

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    It certainly is... :) I highly recommend it, I have it for lunch, along with a babybel and a choco mocha keto cupcake ☺ very nice noms...
     
  15. Robinredbreast

    Robinredbreast Type 1 · Oracle

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    Making the soup now :hungry:
     
  16. Digger-i-doo

    Digger-i-doo Prediabetes · Well-Known Member

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    West African Peanut Soup
    • 6 cups low sodium vegetable broth
    • 1 medium red onion, chopped
    • 2 tablespoons peeled and minced fresh ginger
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
    • ¾ cup unsalted peanut butter (chunky or smooth)
    • ½ cup tomato paste
    • Hot sauce, like sriracha (AKA rooster sauce)
    • ¼ cup roughly chopped peanuts, for garnish
    Instructions
    1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
    2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
    (credit: www.cookieandkate.com)

    I use a stick blender to puree it a bit. Also, if I have leftover squash hanging around I throw that in too.
     
  17. James_78

    James_78 Type 2 · Newbie

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    This my first time on this forum and I sure like your soup thread I just love making soups
    Here is one for you it will keep you warm in the cold weather
    Get your self a good size leak wash it and then put through the blender 2 or 3 potatoes you can put them
    through the blender as well get a good sized pot half fill add veg stock cube good size carrot and onion
    Chopped up small also a couple of cloves of garlic and now my favourite bit cooking bacon all fat taken
    of and cut into nice sized pieces all added to the pot bring to the boil and then and then let simmer
    In your last half hour add double cream I don't think you will need salt but you can add pepper
    Enjoy
     
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  18. asparagusp

    asparagusp · Guest

    You could substitute potatoes with lentils, or beans.
     
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  19. noblehead

    noblehead Type 1 · Guru
    Retired Moderator

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    Hi @James_78,

    We use bacon lardons in our soups, they are quick to cook before adding to the soup :)
     
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  20. asparagusp

    asparagusp · Guest

    Flaked almonds, pine nuts or sunflower/chia/pumpkin seeds. Parsley?
     
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