Post Tagged with: "soup"

Most people crave a bowl of warm soup in the winter months, but gazpacho is a nice way to switch up this cold-weather staple. Gazpacho is a tomato-based vegetable soup that is traditionally served chilled.

While the “chilled” aspect might turn you off, especially with the frigid temperatures here in the Northeast, this heart healthy recipe will do your taste buds and your body good!

Time to start planning for your Fourth of July BBQ! You’ll have a surefire hit with this grilled and chilled starter or side.

Grilled Gazpacho

Ingredients:

• 10 assorted tomatoes (red, yellow, and green)
• 1 zucchini, sliced into thick ribbons
• 2 peppers (1 yellow, 1 green) cut in half
• 2 ears of corn
• 1 jalapeno, cut in half
• 1 cup sodium free tomato soup
• 1/4 cup assorted herbs (I like chives, parsley, and tarragon for this soup.)
• Salt and pepper, to taste
• 5-10 large cucumbers to make into “cups”

During the fall and winter months, we are always looking for a tasty, hearty soup to fill us up and keep us warm! This is one of my favorites. I use this soup as a way to sneak extra vegetables into my and my family’s meals. Add in whatever veggies you like best!
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Ingredients:

• 2 cloves of fresh garlic (sliced and cut in half)
• 6-8 celery stalks (cut in chunks)
• 6-7 whole carrots (cut in chunks)
• 6-8 oz. mushrooms (sliced or chunked)
• 1.5-2 cups of fresh baby spinach
• 16 oz. can pinto beans
• 2 tsp. of oregano
• 2 tsp. of basil
• 2 tsp. of parsley
• pepper (as much as you would like)
• 4-5 14.5 oz. cans of low sodium chicken broth
• 1 28 oz. can of crushed tomatoes
• 1.5 cups of whole grain pasta (penne, rotini, or whatever you like)

Photo by TasteofHome.com

Nutritionist Natalie* recommends this delicious recipe for curried pumpkin soup.

Ingredients

• 1 small onion, chopped
• 1 tsp canola oil
• 2 cups chicken or vegetable broth
• 1-1/2 cups canned pumpkin
• 1 tbsp lemon juice
• 1 tsp curry powder
• 1tsp sugar
• 1/2 tsp salt (optional)
• Dash of pepper
• 1/2 cup half-and-half cream or evaporated milk
• Chopped fresh parsley (optional)

Directions

1. In a saucepan over medium heat, saute onion in oil until tender.
2. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired, and pepper.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 15 minutes.
5. Stir in cream; heat through.
6. Serve and garnish with parsley, if desired.

Yield: 4 servings (1 serving = 1 cup)

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and evaporated skim milk and without salt) equals 1/2 starch, 1/2 fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 2 gm fat.

(Recipe from TasteofHome.com.)

*Reminder: You can ask Nutritionist Natalie all of your diet, nutrition, and weight loss questions online tonight from 8:30pm-9:30pm in our Women’s Weight Loss chat room.