Tips On Fat Loss - Healthy, Low-Fat Soup: Recipes and Tips
While the soup you are suffering is based on broth or tomato, you generally can not get into many problems, caloria-wise. A cup of broth, by itself, is about 25 calories with 1 to 2 grams of fat. A cup of tomato juice is about 40 calories and 1 gram of fat.
but with a cream-based soup, all bets are switched off. A cup of light whip (liquid form) is about 700 calories and 74 grams of fat, while 1 cup half and half is 315 calories and 28 grams of fat. Wowza! Switching to full milk in your creamy soup recipes is sounding a better "whole" now, is not it?
A cup of whole milk is about 150 calories and 8 grams of fat. Using integral milk usually gives your soup the creamy taste and the texture you want, but without all excess calories and fat. The lower fat options for "cream" as whole milk, low-fat milk and half free of fat and half are more sensitive to high heat, then avoid boiling and add them to the soup towards the end just to warm up only to warm.
Here is a calorie chart, fat, saturated fat, cholesterol and fiber found in soup base ingredients so you can compare them for yourself:
Ingredient 1 (CUP) CaliesFat (g) SAT . Fat (g) cholesterol (g) cholesterol fiber (g) light whip cream69874462650half-e-medium3152817890Whole milk15085330stewed tomatoes, canning 660.4004Tomato Jugo410.1002Chicken / Bovine Broth2510.5 ~ 20.5Here are four more tips to help you keep your soup recipes with low fat and Healthy:
1 If your soup recipe calls for meat, choose slimmer cuts whenever possible, such as the chicken breast or skinless turkey, pork loin or lointing steak trimmed with visible fat. If the revenue requested sausage, replace a less fat turkey sausage (such as the links of Turkey Polska Kielbasa). Remember that you can usually get half of what the recipe requests.
2. When using fresh herbs, add them at the end of cooking or shake them immediately before serving. Some fresh herbs even work well sprinkled as a garnish. Add dried herbs in the beginning or middle cooking, so they have plenty of time to rehydrate and give up their taste.
3. If the soup recipe indicate stirring in the butter at the end of the cooking process, simply do not go there. If you require sauté vegetables in the butter at the beginning, simply use a tablespoon of olive oil or canola oil. If you need more moisture when vegetables are darkening, add a pair of spoons of water, wine or broth.
4. Pumping the fiber in your soups by adding beans when possible and use whole grains such as barley, brown rice, wild rice or full wheat mixing masses instead of refined grains.
Here are three new recipes for light and nutritious soup to try this winter!
Moroccan Lentil Soup / Stew
Webmd Weight Members Loss Clinic: newspaper as cups of 1 1/2 "healthy stew"
1 large chopped onion (about 1 1/2 cups)
a chopped garlic soup
Fresh ginger teaspoon chopped (or 1/2 teaspoon dry ginger)
a tablespoon of olive or canola oil
6 Cups of low sodium or chicken meat broth (water can also be used)
1 1/2 cups red lentils, dried
can 15-oz beak grain, washed and drained tomatoes
14.5 ounces can cubes (tomatoes and any juice), low sodium content if available
3/4 cup cubes carrots
3/4 celery cup Chiced (about 3 averages)
a teaspoon Garnam Masala (a mixture of spices)
1 1 / 2 tablespoons of cardamom
1/2 teaspoon of caiena pepper
1/2 teaspoon tea powder
6 tablespoons free of fat cream milk (optional ornament)
- Add the onions, garlic, ginger and olive A large non-stick pan and medium-high fire cooking, always stirring (about 7 minutes). Add the beef broth, lentils, chickpeas, chopped tomato, carrot, celery, garam masala, cardamom, cayenne pepper, and cumin.
- Bring cooked to a boil, heat, then lower to boil, pan lid and continue to cook until lentils are soft (about 1 to 1 1/2 hours.) <98764352> Shell over a third half of the soup in a large food processor or blender and vegetables the puré briefly. Pour the puree soup back into the pan and stir. Serve each bowl with a heap of cream without fat, if desired.
yield: 6 large portions
per portion: 321 calories, 21 g protein, 52 g of carbohydrate, 5.5 g fat, 1.5 g of fat saturated, 5 mg cholesterol, 11.4 g fiber, 323 mg sodium. Fat calories: 15%.
winter chicken
5 cups of low sodium chicken broth
2/3 cup pearl barley
1/4 Cup of Fresh Picated Salsa (or 1 tablespoon Salsa flakes)
1/3 sad almonds, toast (toast by heating on medium heat in frying pan nonstick, often stirring up to golden brown)
pepper to taste
salt to taste (optional)
- Add oil to a large non-stick pan on medium heat. Stir onions, celery, mushrooms and garlic and sauté until the mushrooms are slightly golden (about 7 minutes).
- Stir in carrot, chicken and broth and boil. Stir the barley, cover the pan and reduce the heat to boil. Cook for about an hour or until barley is fair.
- Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.
- Add potatoes, celery and onion to a large and antia pan Dress up and add enough water to cover. Bring to boil and cook until competitions (about 15 minutes).
- While the vegetables are boiling, add flour and 1/4 cup of milk to a measure of 2 cups and stir to make a folder. Stir on another cup of milk from 1/4. Melting butter or margarine in a medium and nonstick pan over medium heat. Shake the flour and milk mixture, then slowly hit the remaining milk of 3 cups. Stir salt, if desired, and sugar and continue cooking and stirring up the soup is well thickened (about 5 minutes).
- Add the milk mixture to the potato mixture in large pan and stir in the mollusks and tabasco sauce. Cover pan and cook for 15 minutes.
- Shake in Parmesan and pepper to taste.
yield: 6 portions
per portion: 246 calories, 18 g of protein, 26 g of carbohydrates, 9.5 g fat, fat 2 g, 32 mg cholesterol, 6 g of fiber , 156 mg of sodium. Fat calories: 33%.
New England Clam Chowder
Webmd Weight Loss Clinic Members: Journal as 1 1/2 cup of "cream-based soup" or 1 cup "Steps Hearty"
3 average to large red potatoes, cubes
1/2 cup of chopped or sliced celery (about 2 large rods)
1 middle onion, chiced1/4 Cup of flour
4 cups of whole milk (low fat milk can also be used)
2 tablespoons beat or less fat margarine
1 tea salt (optional)
1 teaspoon Sugar
1 cup of chopped mollusks (2, cans of 6.5 ounces chopped, drained)
10 drops sauce Tabasco
1/4 Cup of crushed parmesan cheese
newly grounded pepper to taste
yield: 8 portions
