Hi everyone, I’ve been sick for the past few days… I crave for warm and healthy soup noodles during times like this. Here is a quick recipe to share, nothi…
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Question by tiffini19692003: Does anyone know a different base for vegetable soup other than tomato soup?
Hi! I was wondering if anyone knew a different base for vegetable soup other than tomato soup because the person I am making this for is diabetic and cant have tomato soup because it messes with their bloodsugar.
Thank you very much
Best answer:
Answer by lou
chicken broth!
Know better? Leave your own answer in the comments!
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This looks so warm, comforting, and delicious
Thank you! I love Chinese black vinegar in anything, it’s never too much for me 😉
this look really good! i like chinese black vinegar in soups. yummy!
Now that’s the Soup that keeps me warm.
Vegetable stock
either using chicken broth. or I make mine alot of times with beef broth. You could also , even though it has some tomatoes in it, V-8 juice..and broth….good luck..I am sure there has to be some recipes online for this..try and google it or ask jeeves…
LOW SODIUM BEEF BROTH OR CHICKEN BROTH.
Either beef broth or ham broth. Both work very well.
chicken stock, beef stock, lamb stock, vegetable stock….water with some fresh herbs and spices
I use tomato JUICE. I don’t know if that’s a different thing from the soup though.
beef broth
Vegetable stock (8 cups)
5 carrots, chopped
2 stalks celery with leaves, chopped
2 onions, chopped
1 head garlic, unpeeled and cut in half
potato peelings (wash before peeling)
1 turnip, sliced
Any wilted veggies in the fridge that aren’t too strong, chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water
Bring all ingredients to a boil, lower heat, and boil gently for 45 minutes to one hour. Strain. Adjust seasoning.
NOTE: If you want darker broth, brown the vegetables in oil for 10-15 minutes over medium heat, then add water and herbs and bring to a boil, scraping up any dark bits from the bottom of the pan. Boil gently for 45 minutes and strain.
NOTE: If you want fragrance and complexity, add any combination of tomatoes, fennel, mushrooms, or other aromatic vegetable to the browning process, then boil and strain as above.
You can also put the vegetables through a food mill and add them back to the broth for a thicker soup.
Butternut squash, or even a pumpkin based soup is great, and seasonal, you can add onions, or celery for extra flavor when you boil it down, plus some herbs. These kind of soups are usually pureed before serving..
They are two of the ones I can think of as vegetable based. I noticed some of the others had chix broth or low sodium beef based broths.
Butternut or pumpkin are still naturally sweet. And, starchy also. I never cooked for a strict diabetic, can they have salt or meat broth? Details welcome, thanks.
Beef stock will make a good minestrone.
I love using chicken stock.
If you don’t make it yourself, use Campbells’ Low Sodium.
You can buy vegetable broth by several different makers in your grocery aisle the same place you find the chicken & beef broth.
Or you can make your own.
Make a vegetables stock using 1 tablespoon olive oil, 4 carrots, 3 onion, 2 stakes celery, small bunch parsley stem, 1 teaspoon marjoram,1/4 teaspoon tyhme, 2 bay leaf and 1 gallon of water.
Heat oil at med heat in stock pot add veg, cook until light brown, add marj, thyme and bay leaf and cold water.
Cover and cook for 1 hr over low heat, remove and discard veg.
Use the stock for soups, you can freeze stock.
Here is an Asian vegetable soup base recipe.
< <<<<< vegetables stock >>>>>>>>
8 dried shitake mushroom (black Chinese mushroom), soak overnight
2 dried dates
2 dried figs
2 fresh corn (cut in 2 inches in length)
300g soy bean sprouts
2 carrots (cut in 2 inches in length)
12 chestnuts (peeled)
2.5 litre of water
1) Heat a big pot of water over high heat, put all ingredients into the water and boil for 15 minutes, uncovered.
2) Turn heat to medium low, cover, simmer for 2 hours.