The Bold Voice of J&K

Try these healthy soups to tackle diabetes

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soupWe have seen our loved ones (only diabetic) battling with their cravings for Carbs and Sugar.

It is easy for us to constantly remind them about their medicines, boiled food and insulin shots, but we could never understand how dull and bore they get, living this life.

Diabetes is not a disease but a condition that can be kept under control with regular exercise and necessary precautions.

Thank God, there is no suggested strict diet, so they or for instance you (if the reader is diabetic) need not abstain themselves from their favorite food, however you might need to be precautious about the portions you consume.

As we know like us all you too can easily enjoy your life with those mouth-watering dishes, simply just add-on some healthy food habits that would help you keep in control your sugar levels.

Therefore for now, here are some daily-updated diabetic friendly soup recipes that can pep up your meals and satiate your palate too.

You would need:

1 large onion, chopped

1/4 teaspoon ground nutmeg

1 tablespoon olive oil

3 cloves garlic, peeled and chopped

1 potato, peeled and chopped

4 cups chicken broth

2 (10 ounce) packages chopped frozen broccoli, thawed

Salt and pepper to taste

Take a saucepan and pour two spoons of olive oil, heat at simmer flame. Now add some chopped garlic, and onion, saute them until they turn tender. Pour to the mixture a handful of potatoes, broccoli, and some chicken broth. Bring the content to boil, until all the veggies are completely cooked.

Once the mixture comes to boil, pour the content in a blender and with a help of a hand mixer, make smooth puree. Now reheat the puree soup in the saucepan. Sprinkle some pepper powder, salt and seasoning to enhance taste. Serve Hot!
Come back tomorrow for more delicious diabetic healthy soups!

Barley Soup

You would need
1/2 tomato, chopped
1 tsp oil
3 spring onions with greens, finely chopped
1 large sized clove of ginger (adrak), chopped
1/4 cup carrot cubes
2 tbsp barley, soaked for 3 to 4 hours
2 tbsp chopped coriander (dhania)
2 tbsp masoor (whole red lentil)
Salt and freshly ground black pepper (kalimirch) powder to taste


The first step is to soak some barley and keep aside after draining out the excess water. Now heat some oil in the pressure cooker, add-on the spring onion whites and garlic cloves. Toss the content until it turns slight translucent. Now, add to the mixture, some masoor, salt-to-taste, barley, around 4 cups of water and let the pressure cooker whistles upto 3-4. Serve the hot soup sprinkled with coriander leaves, and pepper powder.
Come back tomorrow for more new delicious and healthy diabetic soups!


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