Sharing your diabetic soup recipes is a compliment to the chef when you ask for tips in how they made their delicious soup.  For me I can eat soup until the cows come home for the very reason it is filling, nutritious and depending on what ingredients you put into it the soup will freeze very well into portion sizes that are easily transported to work or school, and being made of vegetables it is assured of being full of the good stuff we need daily.  And if we have made it from scratch we know that we have more control over the ingredients inside our diabetes meals.

When I look at normal soups in moments when I flick over the ingredients I can tell if they will be able to be transformed into diabetic friendly recipes and become another one of my diabetic soup recipes that will become a family favorite.  Or if the ingredients can be modified or substituted all the better.

What happens though when you are living with a diabetic they are content on having the same things day in day out and this becomes down right boring.  I don’t know if it is that they are scared to branch out for fear of upsetting their blood sugars or it may be that it suits them with not having to think and count carbs and protein.  For my diabetic they are quick to remark, “what is in it? Is it good for my diabetes?”  After all of these years doesn’t he think that I would know he is a diabetic and I am ultra careful of his diet. Men!

My favorite diabetic soup recipes:

Down to the nuts and bolts of cooking diabetic soup recipes, if you follow this recipe below you can’t go wrong with this Moorish vegetable soup.

Vegetable Soup
It will take you approximately 15 minutes of preparation time

Cooking time = around 50 minutes

2tsp extra virgin olive oil

1 cup of dried soup mix

2 stalks of celery chopped

2 aubergine or zucchini chopped

1 med Swede chopped

1 med turnip chopped

1 large carrot chopped into large bits

6 cups water

1-½ cups of salt reduced vegetable stock or 2 stock cubes

What makes this is the small handful or ¼ cup chopped Italian parsley leaves

• Place the soup mix in a bowl cover with water and soak for 2 hours, then rinse well
• Get large saucepan and add the oil, toss in the celery aubergine, turnip, Swede and carrot, cook gently for approximately 5 minutes.
• Add the water and the stock cover and cook for 40 minutes or until your vegetables are tender.
• Just before serving sprinkle over your parsley and season with pepper

Serves 4 as a light meal or serves you and freeze the other 3 serves.

Did your Mom ever tell you to eat your veggies when you were little?  Mine did and she tried many ways to disguise them to trick me into eating them but I always discovered them and would turn my nose up.

Today it is a different story and I love anything vegetable, you will love this recipe and I can guarantee fussy eaters will love it too.

More Diabetic Soup Recipes

Cream of broccoli soup

Preparation is 10 minutes not counting the 10 minutes to cool the vegetables down.

Cooking time = 30 minutes (have to love that!)

1 teaspoon of olive oil

1 garlic clove chopped

1 onion finely chopped

2 cups of broccoli that are cut into small florets

3 cups of low fat (not skimmed) milk

1 cup of salt reduced stock or gluten free is fine

Enough chives chopped for decoration

2 large tablespoons low-fat Greek natural yoghurt and a small dollop you will need on serving (optional)

Seasoning

• Large saucepan is needed, place the oil in the base and sweat the onions and garlic over a low heat.  Cook until onion is transparent
• Add the broccoli, milk and the stock to the pan turn the heat down and cover until partially cooked.  Leave for a short time to cool
• Transfer the soup to a blender, blend until smooth.  Return the soup to the pan to heat through for approximately 5 minutes.

Have warmed bowls ready divide the soup between the bowls.  Add the yoghurt to the soup and if preferred dollop a small amount on the top (optional) sprinkle with chives and add freshly ground pepper to taste and serve up.

Again diabetic soup recipes and diabetes meals need not be boring, if cooking for one freeze for up to 3 months in the freezer if you prefer. But remember the experimenting in the kitchen doesn’t have to end there. From entrees to apetizers and even desserts, diabetic friendly recipes do not have to be a snooze fest. All you need is a little creativity to mix up your dinner and take your diabetic soup recipes, or any recipes, from ho hum to yum yum!