Creamy Asparagus Soup


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The secret ingredient that makes this soup silky and creamy without added fat? Tofu. Tofu creates a smooth texture without compromising flavor. This soup can be served hot, cold or room temperature.

Serves 4 Time 30 minutes

Ingredients:
2 c low sodium vegetable broth
1 c yellow onion, chopped
2 cloves garlic, chopped
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 1/2 lb fresh asparagus, cut into pieces
7 oz jarred in water roasted red peppers
8 oz lite silken tofu

Directions:

  1. In a medium saucepan, bring broth, onion, garlic, salt and cayenne pepper to a boil over medium-high heat; cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.
  2. Meanwhile, drain the peppers and puree peppers in a blender until smooth. Spoon pureed peppers into a small bowl; set aside. Rinse blender.
  3. Puree asparagus mixture and tofu in blender until smooth. Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold..

Per 1 1/2 Cup
Nutrition Info : calories 109.5, fat 1g, protein 10g, carbohydrates 18g, fiber 6.8g, sodium 332.1mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Squash & Zucchini Soup


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This soup is very light but filling. It’s perfect when you may not feel like a full meal but you still need to get your vegetables in. Here’s an idea you may want to try, mix 1 packet of Profast Chicken Soup in with this soup recipe and add a little protein.

Serves 4  Cook Time 30 minutes

Ingredients:
1 tbsp olive oil
1 medium onion, chopped
2 minced garlic cloves
2 tsp curry powder
2 medium squash, diced
2 medium zucchini, diced
4 c low-sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:

  1. In medium saucepan, heat oil over medium heat. Add onion; cook about 7-8 minutes, stirring occasionally.
  2. Add garlic and curry powder; cook, stirring, until fragrant (about 1 minute). Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 minutes.

Nutrition Info: calories 94, fat 3.8g, protein 4.9g, carbohydrates 12.2g, sodium 609mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Classic Vegetable Soup


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Serves 6-8    Cook Time 5-7 hours on low
Ingredients
4 Tbsp
canola or vegetable oil
2 Cups
leeks, chopped (white parts only)
2 Tbsp garlic, minced
Kosher Salt
2 Cups
zucchini, chopped
2 Cups
yellow squash, chopped
2 Cups
fresh green beans, cut into 3/4 inch pieces
2 Qts
low sodium vegetable broth (or chicken broth)
4 Cups
fresh tomatoes, peeled, seeded and chopped
1/2 tsp
fresh ground pepper
1/4 Cup
fresh parsley leaves
1-2 tsp
fresh lemon juice

Directions:

    1. Heat the oil in a large skillet or stock pot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash and green beans and continue to cook for 4-5 minutes, stirring occasionally.
    2. Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.

Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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