Homemade Soups

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It’s far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You’ll want to ensure that it’s 100{e03b69f0ff4ccb676ee459162ca00bbd61b23573fb15baba8121b58c9c2b4dac} organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You’ll want to stick to this starting point, unless you’re going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you’re creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You’ll have to be careful to select your mix carefully because not all of the items in your grocery store’s produce department will taste good together. Seeking out solutions that will taste good is tough, but it’s not impossible. Finding a balance is all about what you want the end result to taste like, and what flavor profiles you want to add.

Lean Meats, No Fat

Look into adding meats that are lean, and have no fat. If you’re going to use chicken, for example, avoid adding the skin and try to utilize breast meat. It’s important to not add too much meat that has a high cholesterol or fat content. That could mean that you need to add only leaner cuts, and perhaps skip out on meats together. Be selective with the type of meat you’re going to utilize if you are going to make soups in this category.

When in doubt, look for filling options like chili, stews, and even purees that can be very filling in the end. The process of learning how to make soup for diabetics is not difficult, as much as it is time consuming. You’ll want to avoid canned solutions, or anything that has too much reliance on salt, sugar, and other elements that will not be good for the body. Nutrition matters greatly here, so keep a look out for labels and different additions that you’re going to put into your mix.

Paleo Tomato Soup

You may want cream if you don’t like the natural texture of tomatoes in your soup. This can be cream made with dairy so if you don’t mind dairy products then it’s a good one to use. There are a few to choose from at your local market so look carefully to see what you want.

Another option for cream if you wish to stay away from dairy products would be coconut milk witch isn’t a bad alternative. Coconut milk has many health benefits and can give your tomato soup a unique taste. Coconut milk also can give your body a lot of hydration witch is good your skin and body and general. If you need a healthier alternative then coconut milk is a good option for anyone.

Just adding water can also be a viable option. It’s really up to you if you think you need cream or not. Some people just decide to forget the cream all together and go with the natural ingredients that are already in the soup. If you have a good soup then the cream may not even be necessary. It really depends on witch recipe you are using and how you are making your tomato soup. If you feel like the cream doesn’t need to be there then it doesn’t because there doesn’t always need to be cream.

So soup cream is really a personal thing and it’s up to your taste buds to decide if you need it or not. If you feel the need to add cream then add it and see what you think and if not then just add a bit of water and forget the cream. Each is a good option and has it’s own unique taste. The more you cook tomato soups the more you’ll get a feel for it and develop your own style of tomato soup. In the long run your taste buds need to get honed in and trusted.

Chicken-Vegetable Soup

My chicken soup isn’t made in a pressure cooker. I just use a big pot with a lid that I found at a discount store. This recipe starts with basic soup ingredients–onions, celery, and carrots. Although I rarely cook Brussles sprouts, the grocery store was having a special on them, so I bought a few. This green, cabbage-like vegetable adds extra flavor to the soup.

For color, I add a can of diced, no-salt tomatoes in juice. For flavor, I add garlic and oregano. You may wish to add some dried basil, too.

Although leftover chicken is one of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable stock may be substituted for chicken stock. As for the pasta, any small one will do, such as rings, shells, or cut spaghetti. You may be tempted to dump the pasta into the soup without measuring, this isn’t a good idea. Instead of soup, you’ll wind up with stroup, a cross between soup and stew.

Keep in mind that pasta continues to absorb moisture in the refrigerator, so you may have to add some water when you reheat soup. Chicken-Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your favorite crackers, hard rolls, French bread, or flat bread.


1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 cup celery, chopped

1 cup petite carrots

2 cups Brussles sprouts, halved

1 carton (32 ounces) salt-free chicken broth (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 chicken bouillon cubes

1/2 cup orzo (rice-shaped pasta)

1 teaspoon dried Oregano

1 teaspoon garlic powder

Salt and pepper to taste


Pour olive oil into soup pot. Add onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five minutes more. Add all remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.

Coconut Pulao

Preparation Time: 4 minutes

Cooking Time: 6 minutes

Serves 2


1 cup Basmati rice

1 onion, sliced

2 cloves

25 mm. (1″) stick cinnamon

2 green cardamoms

1/4 cup green peas

1 carrot, sliced

1 cup thick coconut milk

2 tbsp cashew nuts, fried lightly

1 tsp butter

1 tsp oil

Salt to taste

The next dish in this segment of ‘Cooking Under 10 Minutes’ is ‘Coconut Pulao’.

Pulao (rice dish) is very famous in India.

There might be over 200 variations of the Pulao.

Today, we are going to make ‘Coconut milk Pulao.’

Let’s check out the ingredients

Oil, Butter, Cloves, Stick Cinnamon, Green Cardamoms, Lemon, Sliced Onion, Green Peas, Sliced Carrot, Basmati Rice, Coconut Milk, Grated Coconut, Chopped Coriander, Cashewnuts, Salt to taste

Now let’s check out the procedure.

Firstly, let’s take a pressure cooker.

Add one tablespoon oil and one tablespoon butter.

We are using the oil, butter combination so that the butter does not get charred.

We have to add 2-3 cloves, a small stick of cinnamon, 2 green cardamoms.

We have to cook it in hot oil for 15-20 seconds.

Now we will add a cup of sliced onions.

Generally, we sauté onions right till they are golden brown while preparing pulao.

But not while making the ‘Coconut Milk Pulao’.

We have to make them translucent.

The onions have now turned translucent.

Now we will add half a cup of green peas and half a cup of sliced carrots.

Now let’s add in Basmati Rice and half a bowl of coconut milk.

Add in Cashew nuts and salt to taste.

We have to saute the rice with coconut milk for 10-15 seconds on low flame.

Now the rice is nicely done.

Now we will add in 1 1/2 cup of pre boiled water.

We now need to replace the lid on to the cooker and cook it for just one whistle.

And the Pulao would be ready.

We can now take the Pulao in a serving dish and add some butter on to the top.

The delicious coconut pulao is ready!