Soups

SOUPS

Change your food, change your life.

Yes, it may be as simple as that. We all know that many of us are prediabetic because of our food choices.

Together, let’s share recipes that are common and healthy. Let’s learn from each other—life is much easier that way, don’t you think?

Note: Before making any changes to your diet, talk with your healthcare provider and a nutritionist/dietitian to discover what will work for you.

T = tablespoon

t = teaspoon

EVOO = extra virgin olive oil

c = cup

lb = pound

Cold Cucumber Herb Soup

4 servings

20 minutes prep/4 to 5 hours chill time

Ingredients

2 large cucumbers seeded and diced

1 ½ c Greek yogurt

½ c diced onion or shallot

1 c chopped herbs (parsley, tarragon, dill, thyme, chives, your choice)

¼ c lemon juice

1 T garlic minced

¼ c olive oil

Salt and pepper to taste

Directions

Whirl everything in the blender until smooth and refrigerate several hours. Season again before eating. A little diced red onion on top might be good.

Easy Cold Beet Soup

4 to 6 servings

20 minutes prep/4 to 5 hours chill time

Ingredients

1 lb canned beets (save juice)

2 c combined veg or chicken broth and beet juice

2 c buttermilk

½ c yogurt or sour cream

¼ c lemon juice

1 cucumber peeled, seeded, finely diced

½ c sweet onion diced

salt to taste

Toppings: diced green onions, chopped dill, chopped hard boiled eggs, sour cream, or whatever you prefer

Directions

Place all ingredients except toppings in a blender or food processor and purée until smooth. Taste and adjust flavors to your liking. Pour into container and refrigerate for several hours until cold. Dish into small cups or bowls and sprinkle preferred toppings.

Return to Recipes