Homemade soup on a clean diet?

amonkey794
amonkey794 Posts: 651 Member
edited November 3 in Food and Nutrition
The only way I know to make soup is to add those flavor packet things (to the broth). Is there a more natural alternative to that or is that the only way?

Replies

  • melsinct
    melsinct Posts: 3,512 Member
    Make your own stock, which is really easy to make vegetable or chicken stock- look online for instructions. Alternatively, there are boxed broths out there that are perfectly fine and contain nothing but natural ingredients. Whole Foods' 365 brand, many organic brands, etc.
  • dargytaylor
    dargytaylor Posts: 840 Member
    yes, make your own stock / broth!

    one thing that i do because I hate to waste anything that can be made into stock is this:

    when using onions, carrots, celery etc. instead of throwing away the ends, put them into a ziplock freezer bag and throw into the pot when making your stock.

    I also use alot of fresh herbs and they tend to start going bad before I can use them, so I also freeze these and use in the stock (anything from cilantro, basil, parsely, thyme, etc)
  • dargytaylor
    dargytaylor Posts: 840 Member
    Homemade Chicken Broth

    Gina's Weight Watcher Recipes

    Servings: Varies • Serving Size: 1 cup • Old Points: 0 pts • Points+: 0 pts

    3 chicken breast halves
    1 onion, quartered
    1 tomato, quartered
    1 cup carrots
    2 celery stalks
    2 cloves garlic
    2-3 sprigs thyme
    3 bay leaves
    fresh herbs like cilantro or parsley (I used cilantro)
    whole peppercorns
    kosher salt

    Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.
    When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like
    chicken salad, or anything that calls for shredded chicken.

    If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or
    freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily
    remove it.

    To make this on the stove, place all ingredients in a large pot, cover and simmer low for several hours.
  • jeanie402000
    jeanie402000 Posts: 6 Member
    I like to make a big pot of homemade vegetable soup and eat off of it all week. I'll add items such as a zuchinni, onion, red potatoes, carrots, part of a head of cabbage-all chopped up. Throw in some canned tomatoes and usually 1-2 cans of water. Then season it with some no-salt, cumin, chili powder. I don't normally add meat or meat broth. You can add what veggies and seasonings you prefer. Its healthy, and low in calories and fat. Hope this helps.
  • katkins3
    katkins3 Posts: 1,359 Member
    I'd like to encourage you to use the internet for new, easy to make recipes. Sites like recipe.com and Plain Chicken have tons of recipes for every meal. There are diabetic websites, vegan websites and weight watcher websites, you name it. Grocery stores have recipes on their websites!
    I got the recipe below online:

    Carrot and Leek Soup

    Simple to make, this soup can be served hot or cold.


    # 4 tablespoons (60 g) unsalted butter
    # 1/2 teaspoon ground cardamon
    # 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
    # 5 large carrots, peeled and cut across into thin slices
    # 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
    # 1/2 cup (125 ml) heavy cream
    # Kosher salt, to taste
    # Freshly ground white pepper, to taste


    In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
    Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

    In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

    Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.

    Makes 6 cups (1.5 L); 4 to 5 first-course servings

    This is my favorite soup! :love:
  • fteale
    fteale Posts: 5,310 Member
    I make squash soup by roasting the squash in the oven, then pureeing with water, fried onions (in olive oil), salt and cinnamon. It's totally yummy.
  • luckygirl007
    luckygirl007 Posts: 68 Member
    Roast about 6 roma tomatos, 1-2 bell peppers (red, orange are best), 3 cloves of garlic, 2 carrots, 1/2 small red onion
    coat with 1 tablespoon olive oil, salt and pepper
    400 degrees until veg start to brown
    Throw in a blender with fresh basil leaves (about 3 large) and a slice of cheese (I use any italian cheese, parmesian, ect.) and 2 tablespoons of tomato paste.

    Serve warm
    It is yummy....in fact I think I'll go make some right now!

    And with 12 special K multigrain crackers it comes to about 165 calories for 1 1/2 cup serving
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