Curried Broccoli and Sweet Potato Soup

Curried Broccoli and Sweet Potato Soup

(From The Diabetes Choice Cookbook for Canadians, 2002, Pg 48)

I sure enjoy making and eating a good soup. This one is quick to make; high in fiber; and a good source of Vitamin A and C.

Ingredients

2 tsp vegetable oil

1 ½ minced garlic

1 ½ cups chopped onions

1 tsp curry powder (or more if you like)

4 cups chicken stock (add more stock if too thick)

4 cups broccoli florets

3 cups peeled diced sweet potatoes

2 TBSP honey

(I use gluten free ingredients)

Directions

• In a large saucepan heat oil over medium heat.
• Add garlic, onions and curry.
• Cook for 4 min or until onions are softened.
• Add vegetable stock, broccoli and sweet potatoes. Bring to a boil.
• Cover and reduce heat to low and simmer for 30 min or until vegetable are tender.
• Transfer soup to food processor or blender. Purée. Add honey and serve.

I sometimes add soft tofu just before pureeing – for extra protein. Once served, I add a little ground flax seed to my bowl.(Flax seed is high in fibre; healthy fats and antioxidants).

Brown the onion, garlic and curry.

Add Stock, Sweet Potatos and Broccoli

Puree.

Freezes well.

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Lentil Vegetable Soup

                                  (Lentils after boiling)

This soup is so tasty; nutritious; quick to make; and inexpensive. Today I made a double batch to freeze. I like to have it on hand for times when we’re not able to cook. Other times, I take it to a friend who is not feeling well.  If your not making your own soups, I sure hope you start.

Lentil Vegetable Soup

(taken from Canada’s Healthy Living Guide, October 2004)

1 cup (250ml) mixed Lentils (I use green lentils)

1 small white onion, chopped

2 cloves garlic, minced

3 TBSP (45 ml) extra virgin olive oil

1 cup (250 ml) carrots, diced

1 cup (250 ml) red and yellow bell peppers, diced (optional)

1 cup (250 ml) celery, diced

2 ½ cups (625 ml) vegetable stock or water

2 bay leaves

Pinch cayenne pepper

( I use gluten free ingredients)

Boil lentils for about 20 minutes.  Drain. In a large pan, heat the oil over medium heat and sauté onion and garlic until tender. Add carrots, celery and peppers and sauté until translucent.  Add lentils and stir.  Add vegetable stock, bay leaves, cayenne and salt.  Cover and simmer for 10 to 15 minutes.  Remove bay leaves. Garnish with parsley. Serves 2.  Puree part if desired.

(I often add a little chopped spinach just before serving)

                                   (Vegetables sauteing)

                                           (Puree a little –  I love this stick blender)

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Broccoli and Lentil Soup

Although I’ve had ‘The Diabetes Choice Cookbook’ for sometime, this recipe just recently caught my eye.  Broccoli and Lentil soup is easy; nutritious; tastes great and freezes well.   I like that the soup is pureed as my daughter Erin doesn’t like lentils – so I can disguise them. I double the recipe and freeze half for use later. I also blend in 1/2 – 350 g pack of tofu. (Soya products are effective in reducing bone loss, so I use tofu a fair amount in soups).

I hope you give this soup a try, I think you’ll like it.

Broccoli and Lentil Soup

Serves 4-6

Ingredients :

• 1 1/2 tsp vegetable oil
• 2 tsp crushed garlic
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 4 cups chicken stock
• 2 1/2 cups chopped broccoli
• 3/4 cup dried green lentils
• 2 tbsp grated parmesan cheese

(I use gluten free ingredients)

Directions :

1. In a large nonstick saucepan, heat oil; sauté garlic, onion, celery and carrot until softened, approximately 5 minutes
2. Add stock, broccoli and lentils; cover and simmer for 30 minute, stirring occasionally, or until tender
3. Puree in food processor until creamy and smooth
4. Serve sprinkled with parmesan

Nutrition Information Per Serving :

• 1 starch Choice
• 1 Protein Choice
• Calories 139
• Fat, total 3 grams; saturated 1 gram
• Carbohydrate 20 grams
• Fibre 4 grams
• Protein 10 grams
• Sodium 999 milligrams
• Cholesterol 2 milligrams

Source : “The Diabetes Choice Cookbook for Canadians”, Katherine Younker

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Leek and Sweet Potato Soup

The newest addition to my list of favorite soups is ‘Leek and Sweet Potato Soup’. A leek is a root vegetable in the onion family that is very mild tasting. If you don’t know what it looks like, you can see it in the photo above. The recipe below is from the Simply Great Food Dieticians of Canada cookbook (one of my favorite cookbooks). The recipe is quick to make and the soup is tasty; nutritious; and colorful.

Leek and Sweet Potato Soup

2 TBSP vegetable oil

4 cups chopped leeks (white and light green parts only)

4 cups diced peeled large sweet potatoes

4 cups reduced sodium chicken and vegetable broth

1 can (14oz/398ml) evaporated milk

1 tsp dill week

Salt and pepper freshly ground

( I use gluten free ingredients)

1. In large saucepan, heat oil over medium heat,. Sauté leeks for 10 minutes or until lightly browned. Add potatoes and broth; bring to boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft. Remove from heat.
2. Working in batches, transfer soup to blender and puree until smooth.
3. Return soup to saucepan and add evaporated milk and dill. Heat over low heat (do not boil or milk could curdle). Season to taste with salt and pepper

–         For blending, I use a stick blender and blend right in the saucepan.

–         I substitute soft tofu for evaporated milk

–         Slow cooker 8 hours on low – add milk and dill just before serving

–        Double the recipe and freeze some for later

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