|Posted on April 28, 2017 at 7:05 PM|
Taken from The Hurried Home Chef with tips from Diane Kingsley, RD
Making a quick soup in the middle or end of the day can be done easily when you have things ready for you.
Keeping already prepared components in you fridge and freezer make cooking anything easier.
Fridge: I keep grated ginger, pressed garlic, cut onions, and a seasoning mixture of blended onion, garlic, habenaro, thyme. I also have almonds, walnuts, and pine nuts that I keep handy.
(Dietitian's tips- grated ginger and garlic are excellent for boosting the immune system. This soup would be great for a sore throat with the natural pain relieving properties of the capsaicin in the habenaro!)
Weekly: I will keep cooked meat, chopped veg of various types for quick assembly after work.
Freezer: I will empty a can of coconut milk into ice cube trays then put into a mason jar, same with left over cream or half/half. I also freeze butter that I have cubed and placed on a plate then placed into a mason jar (so it doesn’t stick together). I like to make a soup mix when I have a lot of variety of veggies around, such as diced celery, carrots, onions, parsnips, thyme–all portioned into one bag for one pot of soup. As for herbs, I bought a poultry mix one day and separated them, diced and labeled them. Green onions and chopped parsley and cilantro are a staple as well. These are great for cooking but obviously not as good for raw dishes.
(Dietitian's tips- This is a great balanced meal with the protein and carbohydrates- 2 cups of veggies only equate to roughly 30 grams of carbs, a diabetic's dream come true for a meal! For those of you who may have high cholesterol, you may want to use low sodium chicken stock and just a small amount of the coconut milk and butter. Coconut milk has plant based saturated fat and therefore can still raise your LDL)
Click here for more information on how to make yummy Thai Noodle Soup!