Starting with Soup
I live on good soup, not on fine words. - Moliere
Last week many of you made some fantastic home-made stock. Now what on earth should you do with it? Most calorie counters know how to answer that question. Let's make soup! With stock in your freezer or fridge, soup is an easy fix on even the busiest work night. The hard part is already done so all you have to do is heat up the stock and toss in a few of your favorite ingredients. Plus you get to avoid the problem of BPA in canned soup.
Soup, savored as a first course to any meal, fits a calorie counting lifestyle perfectly. It fills you with nutrition before the “main event” which is often where the calories lie in wait for us all. Stretching the meal out a few minutes by breaking it into courses gives your stomach time to send the word to your brain that it is not as hungry as it thought it was. Eating in courses, starting with soup, brilliantly allows you to be satisfied with less food instead of feeling as if you have just deprived yourself mightily.
Some of you still have left over turkey and your very own turkey stock in the fridge or freezer. Pretty much all you need now is some ravioli and spinach to make the first of the delicious recipes below.
Crazypotato98’s Turkey, Spinach, and Ravioli Soup is simple and quick to make with your turkey stock. So, put down that can opener and make this instead!
Laura’s Thyme for Veggie Soup has multiple personalities all determined by the stock you choose.
Use your delicious chicken stock in Sheila’s Mulligatawnay Soup.
Hollie’s Roasted Red Pepper Soup would be great with either chicken or vegetable stock.
Meatball Soup is the perfect comfort food way to use your wonderful beef stock.
Enjoy a bowl of vegetable soup before your next holiday party. Soup, when treated as the first course in advance of a party, is a friend that will help you keep portions under control no matter how laden to the point of groaning the party tables may be. Don’t eat so much soup that you cannot have any treats, just eat enough to take the edge off of your hunger; one bowl will be just fine.
Your thoughts…
Did you make stock last week? What kind and what sort of wonderful things did you add to make it even better? How will you turn your stock into great soup? Have you tried eating a bowl of soup before parties? Do you have a favorite soup recipe to make in the winter? Did you know about the levels of BPA in canned soup? Share your ideas here! If you would like to have your recipe considered for posting to The CC Palate, send the recipe to me here via pm.
Comments
A Chinese-style soup is easy to make with chicken stock. Add lots of mushrooms, green beans, spinach, and stir in a slightly beaten egg just before serving. Garnish with chopped green onion, a few drops of sesame oil, and a dash of low sodium soy sauce. Very tasty, satisfying, and a diabetic's dream come true!
I made pinto bean stew with my turkey stock. I added some chicken and pork to it for a hardy, healthy meal. A big salad with home made greek yogurt dressing rounds out my dinner.
Curried lentil soup (I had some black beluga lentils on hand) with assorted chopped veggies (onion, carrot, fennel, red bell pepper, tomato) and LO turkey bits
I made a butter bean soup with chicken stock, diced tomatoes, spinach, celery, and chopped onion. Added garlic and spice (whatever I liked).
Original Post by: toronehI attempted to make cabbage soup but it turned out too spicy and sour
cabbage does taste so good though in a soup
Did you ever try the cabbage soup from Weight Watchers? This is a good cabbage soup with a beef broth. I use cole slaw mix to make it instead of cutting up all of the cabbage. I made it in my pressure cooker last week and it took all of 5 minutes. Yum!
I make a Lettuce, Pea and Mint soup which is delicious in both Summer and Winter. Saute a small onion or a couple of shallots in a pan until soft, then add 500ml chicken or veg stock, a torn little gem lettuce, 250gm frozen peas and 2 or 3 sprigs of mint. Simmer for about 10mins then season and blitz in a blender. Enjoy.
I made a cleansing vegetable soup, with carrots, zucchini, fennel and a small potato, some extra virgin olive oil and a dash of salt. Delicious and it makes you pee a lot! It's a great way of eliminating toxins after all these big holiday meals.
Check out my cooking channel on youtube for more diet friendly recipes! ww.youtube.com/realitaliankitchen
I absolutely love soup, all kinds, shapes and sizes. I keep stock or good boullion soup cubes on hand and use left overs to make a soup at any time. I particularily love summer soups as well. Give me a soup and a slice of hearty bread with it and i am in heaven!!
Original Post by: philfan1I made pinto bean stew with my turkey stock. I added some chicken and pork to it for a hardy, healthy meal. A big salad with home made greek yogurt dressing rounds out my dinner.
wow thanks that sounds really good
The easiest way I've found to make stock is to use beef base, turkey base, chicken base or ham base. There is less sodium in the bases than in bullion. I often add a can of stewed tomatoes or a small can of V-8 juice if I'm looking for a hint of tomato flavor to the broth. It's a great way to start soup, and you can add any ingredients of your choice to complete the soup.
My new fav for after Thanksgiving turkey stock...
After skimming fat off the top of the stock, simmer with the juice of 2 lemons (or more if you like it super lemony), a bit of lemon zest, some cumin, 2 cinnamon sticks, and some finely diced carrot. In your bowl place finely chopped fresh spinach, a scoop of cooked orzo, and cover with very hot broth. The spinach stays nice and green and doesn't become soggy. So good!
I used my chicken stock to make a Hot and Sour Soup. It probably had a touch more sodium than what is really good (due to the fish sauce), but I am sure it was still way better than any from a take out place. I meant to take a photo of it, because it actually looked soo yummy....but I ate it before I could!
I make my own bone broth out of the roasted chicken carcass. It takes me 2 days but it is a labor of love. Then I make pozole with it in small portions! It has soaked puya and guajillo chilis that are pureed and strained. This makes it red and spicy. (I like it spicy!) A can of rinsed hominy and you have pozole! On top if the hot soup you add chopped raw cabbage and sliced radishs. A good squeeze of lime juice and voile! Pozole! I used my last container of frozen bone broth last night so I it time to roast another chicken! Lately I have been leaving out the hominy because of the calories, but NOT the raw veggies. It is not quite the same flavor, but is still very good.
Yum, I made basic chicken with rice soup last week. It included your "normal" veggies (carrots, potato, celery and onion). And yes, I agree with egmurer in that soup is a meal. Making a big pot and then portioning it out into individual containers is great help for me.
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I attempted to make cabbage soup but it turned out too spicy and sour
cabbage does taste so good though in a soup