One of the great ways to lighten up your
diet now that spring is right around the corner is to serve up a
nutrition-packed bowl of soup. Soup is
excellent for keeping your appetite down, providing plenty of dietary fiber,
and, as long as you use the right ingredients, keeping the calorie count low as
well.
Let’s go over a few of the top healthy
spring soup recipes that you should consider preparing to serve up for lunch or
a dinner on the run.
Oriental
Shrimp Soup
2 cups chicken broth
1 cup water
1 tbsp. reduced-sodium soy sauce
1 tsp. pureed ginger
1 tsp. pureed garlic
1 cup broccoli
½ cup snow peas
1 cup frozen, pre-cooked shrimp
2 oz. angel hair pasta
½ cup bean sprouts
1 cup water
1 tbsp. reduced-sodium soy sauce
1 tsp. pureed ginger
1 tsp. pureed garlic
1 cup broccoli
½ cup snow peas
1 cup frozen, pre-cooked shrimp
2 oz. angel hair pasta
½ cup bean sprouts
Heat the water and chicken broth over
medium heat until boiling. In in all the
vegetables except the bean sprouts and shrimp and allow to simmer for 2-3
minutes. Add in the angel hair pasta and
allow to cook for 4-5 minutes or until noodles are tender.
Stir in the soy sauce, garlic, ginger, and
top with snow peas. Let simmer for 1-2
minutes to allow the flavors to blend and then serve.
Low-Carb
Egg Drop Soup
1 cup chicken broth
4 egg whites
1 sliced green onion
1 stalk celery, sliced
1 cup of broccoli
4 egg whites
1 sliced green onion
1 stalk celery, sliced
1 cup of broccoli
Heat the chicken broth until boiling. Add
in the celery and broccoli and cook for 2 minutes. Drizzle the egg whites into
the pot, stirring while doing so, and allow to cook for 3-4 minutes or until
the egg whites are no longer clear. Add
the green onion and serve immediately.
Carrot
Ginger Soup
½ tbsp. olive oil
½ cup sliced onion
¼ clove chopped garlic
1 pound baby carrots
3 cups low-sodium chicken broth
½ tbsp. grated ginger
salt and pepper to taste
½ cup 1% milk
sliced green onion
½ cup sliced onion
¼ clove chopped garlic
1 pound baby carrots
3 cups low-sodium chicken broth
½ tbsp. grated ginger
salt and pepper to taste
½ cup 1% milk
sliced green onion
Heat the oil in a large pan until heated
and then add the onion and garlic, cooking for 3-4 minutes. Add in the carrots, broth, ginger, and spices
and continue to cook for about 15 minutes or until carrots are tender. Remove from the stove and let stand for 20
minutes.
Place mixture into a blender and blend
until a thick soup has formed. Pour the
soup back into the pot and add the milk before simmering over low heat for
10-15 minutes. Top with sliced green onion.
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