Healthy Diet Ideas
"Soup" is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat and/or fish cooked in a liquid. Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day.
The word soup is of Sanskrit origin! It is derived from the su and po, which means good nutrition. Soups are great as fillers when you are on a diet. Want to remove excess fat from your soup? Simply take a lettuce leaf and draw it across the surface of the soup. The excess fat sticks to the leaf. You can also skim the excess fat off with a large spoon. Creamy soups are simply yummy. But, you would want to stay away from them if you want to lose weight. Get this: One cup of light whipping cream contains approximately 700 calories and 74 grams of fat! You could always drink a cup of Knorr soup though. As these soups are low on trans-fats, sodium , saturated fats and sugar.
How to Remove Fat from Soup...
• When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.
• Use a large spoon to skim the fat off soup as it simmers
• Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.
• Use a large spoon to skim the fat off soup as it simmers
• Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.
Broccoli and Cheese Soup
Delicious Soup Recipes with: Broccoli and Cheese
Delicious Soup Recipes with: Broccoli and Cheese
Servings: 6
Total time: 33 min
Total time: 33 min
Ingredients
• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 (16-ounce) package broccoli florets
• 2 1/2 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 ounces light processed cheese, cubed (such as Velveeta Light)
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 (16-ounce) package broccoli florets
• 2 1/2 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 ounces light processed cheese, cubed (such as Velveeta Light)
Preparation
1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts 3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts 3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Italian Sausage Soup
Delicious Soup Recipes with: Italian Sausage
Delicious Soup Recipes with: Italian Sausage
Prep. Time: 0:10
Cook Time: 0:45
Total Time: 0:55
Servings: 6
Cook Time: 0:45
Total Time: 0:55
Servings: 6
Ingredients
• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained • 2 small zucchini, cubed
• 2 cups spinach – packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained • 2 small zucchini, cubed
• 2 cups spinach – packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
Directions
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes
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