Italian FoodExploring Italian Food & Resturants

Soup Recipes
any ideas for simple soup recipes?

I'm trying to lose a stone I've had a baby and take into account is to eat more soup the way forward, since it is mostly vegetables and water. Does anyone have any easy, healthy soup recipes that do not have thousands of ingredients, please? For Please, just simple recipes and instructions on what to do would be as I am not a big one very good cook:)

Chinese pork and rice soup Ingredients: 1 tablespoon canola oil 1 teaspoon minced garlic 1 teaspoon grated fresh ginger 1 c finely sliced kale leaves 01.04 c instant rice chicken broth 2 c 1 c thin strips of leftover cooked pork tenderloin (recipe 23) 2 tablespoons sliced jarred roasted red peppers 1 teaspoon toasted sesame seeds Preparation: In a large saucepan, Combine oil, garlic and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. Add rice and broth. Bring almost to boil. Simmer for 8 minutes. Add the pork and peppers. Simmer for 2 minutes. Serve sprinkled with sesame seeds. Makes 2 servings. Nutritional Info: Per serving: 257 calories 13 g fat (2 g saturated) 173 mg sodium 16 g carbohydrate 1 g fiber 19 g protein Mock Potato Soup Ingredients: 1 cup cauliflower 1 small onion, chicken broth March 3 thick slices bacon, chopped 3 slices of ham, diced (optional) 3 tablespoons butter 1 / 2 cup heavy cream Salt and pepper to taste grated cheddar cheese Preparation: Separate the cauliflower and cut into small pieces. Boil the onion in chicken broth until tender. Place about 2 cups of cooked cauliflower in food processor with 1 / 4 cup chicken broth. Add butter and cream and pulse until smooth. Combine the rest of the cauliflower with cooked bacon (ham and if you are using also) salt, pepper and shredded cheddar cheese. Mix with mixture of impulses. Makes 6 servings. Carbohydrate 5 carbs per serving after fiber reduction:. New England Ingredients 2 cream of mushroom cauliflower cups, chopped 1 cup chicken broth 4 cup carrot / 1, thinly sliced 1 / 4 cup thinly sliced celery 1 / 4 cup onion, diced 1 / 2 cup cream 1 / 2 cup water 1 1 / 2 tablespoons butter 2 cups sliced mushrooms 1 / 2 clove garlic, minced (optional) 1 tablespoon chopped fresh parsley Preparation: In a 1 / 2 2-quart bowl, combine the cauliflower, broth, onion, carrot and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender – 15 minutes. About Remove from heat, add cream and water, stirring to blend. Pour 1 / 2 of mixture into a blender and process until smooth, pour into a bowl. (Cover blender lid with a towel and hold the key to the heat of the mixture does not touch the top of the blender and burn;) Continue with the remaining mixture aside. Using the same pan, heat the butter over medium heat until hot and bubbly, add the mushrooms and garlic until brown. Add stir-fry mixed vegetables, mashed mushrooms and parsley and cook, stirring occasionally until soup is heated through, 2-3 minutes, not boil, because the cream may curdle. Makes 4 servings. Carbohydrate 4 grams net carbs per serving. Hungarian Goulash Ingredients 3 slices bacon 2 onions, diced 1 T olive oil 2 1 / 2 pound cubed stew meat 2 T paprika 2 cups hot water 4 beef cube sweet Bollion 1 t 1 t Salt Black pepper 1 t white pepper 1 t & Perrins read oz diced tomatoes 13 w / juice 1 pk Splenda 1 tablespoon sour cream Preparation: In a heavy in cold between 6 and a quarter-8 stew pot, fry bacon over low-medium heat until fat is rendered; Fry. onion in the bacon grease a few minutes, do not let the onions brown. If not provide enough bacon fat add a little oil to prevent onions from sticking. When the onions are glossy, add the meat, sauté onion for about 10 minutes, covered, until the meat is browned;. Meanwhile, chop and crush the garlic, add meat and onion. Remove pan from heat. Add the paprika quickly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should cover the meat, leaving room for potatoes. Add beef broth, salt and pepper, and L & P. Cover and simmer for 1 hour. While stew stew, core and cut peppers into strips. After 1 hour of stew, add the tomato and pepper green. Add Splenda. Add a little water, if necessary, and check for seasoning. Simmer for 30 minutes at least, it / s better than simmer an hour, then turn off heat and let stand for a couple of hours to blend flavors Note. Serve in bowls, and add a little sour cream to each plate, if desired (but not everyone likes this:). using good quality paprika is important. After a year, paprika spice tends to lose its intensity. the best quality! Use Carbohydrates: 6.3

Soup Recipes

Does anyone know any soups, homemade recipes good?

I know some good soup recipes to do because my mother was not feeling well only had a tooth and you want to do something good for her.

chopped russet potatoes soup to cook the sausages and apples soil in the pot or on the stove. A potato soup with savory sausage. * 2 medium to large red potatoes (about 4 cups sliced and diced) * 03.02 Italian sausage, soft covers removed * 1 can (10 3 / 4 oz) cream of potato * 3 cups chicken broth * 1 medium onion 1 cup evaporated milk pepper seasoned salt * * * 1 to 2 teaspoons parsley flakes Wash and dry the potatoes, sliced thin, then cut thick slices. Leave some of the skins of potatoes, if possible. Mince the onion and cut into chunks. In 3 1 / 2 to 6 quarts crock pot combine potatoes, onion, soup, chicken broth and onion. Turn cooker to HIGH. In a skillet over medium heat, brown sausage, breaking into small pieces. Drain well on absorbent paper and add a kitchen. Cover and cook the vegetables over high heat for 2 1 / 2 to 4 hours or until tender. Add milk flakes and parsley. Adjust seasoning and add salt and pepper to taste. Cook 15-20 minutes or until hot. If stove in the cooker, follow the instructions for the preparation, but to a simmer over low heat for about 45 minutes to 1 hour or until vegetables are tender. Add milk and seasonings and heat through before serving. Makes 6 to 8.

Creamy Potato Soup Recipe