Soups are extremely simple dishes to make, very common and appreciated, in different recipes and mix of ingredients. The most sought after are soups for diabetics, which have a high content of vegetables and minerals.
They are high in vitamins and low in calories and carbohydrates which keep blood sugar levels within normal parameters.
Soups for diabetics: Lentil soup
Lentil soup is beneficial for people with diabetes who need to be careful with their diet. It is low in fat and rich in minerals and vitamins, folic acid, iron, phosphorus and potassium.
To prepare this diabetic soup we need 2 tsp extra virgin olive oil, 2 onions, 2 carrots, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1/4 tsp ground cinnamon, 1/4 tsp ground pepper, 100 g of lentils, 2 tomatoes, spinach, 2 liters of water, lemon juice or borscht to taste.
Put the oil in a pan and fry the onion and carrot, add the cumin, cinnamon, turmeric and coriander spices and leave on medium heat for a few minutes. Add the water, the diced vegetables. Boil for 40-45 minutes, add the spinach and boil for another 5 minutes.
Before being served, the lentil soup is flavored to taste with lemon juice or borscht, or it can be enjoyed as it is, having a sweet and pleasant taste.
Creamy vegetable soups, such as diabetic soups, are high in vitamins A and C and low in fat. Being prepared only with vegetables, cream soups are the filling alternative for a lunch or dinner.
Cream of pumpkin soup: hearty meal, at your home
Recommended for people with pancreatic diseases, in addition to the classic soups for diabetics, rich in minerals, vitamins, vegetables, fat-free, it is also pumpkin, in any food combination. Pumpkin cream is a simple and easy to cook dish. Eating pumpkin brings many benefits to the body. With a particular flavor, pumpkin can be added to many recipes, and the most famous recipe is certainly the pumpkin cream.
We need 2 tablespoons of olive oil, 1 bell pepper, 1 red pepper, 2-3 cloves of garlic, 1 celery, 2 white onions, 800 g of Turkish squash, pepper and pepper to taste.
Cut the pumpkin into cubes and boil it with water and salt, add a tablespoon of oil and leave it on medium heat. Peel the celery, garlic, onion and add them to the pumpkin when cooked. After 40 minutes, remove the vegetables from the boil and blend the pumpkin and celery with the mixer. Mix the pumpkin puree with the juice it was boiled in, add olive oil, salt and pepper, if desired, and let it boil again, then garnish with green parsley leaves and chili rings.
The pumpkin cream soup recipe is served with croutons and is part of the abundant protein category found in diabetic soups. A filling, aromatic and very tasty dish that is prepared with few ingredients and in just 50 minutes is a delight for those who consume soups for diabetics.