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 Healthy Soups

1. Chicken Soup 


INGREDIENTS
1 teaspoon of vegetable oil 
2oz/50g flour 
1 /2 pt/275ml low-fat milk 
 low salt stock cube
 1pt/575ml of boiling water
 pinch of salt
if desired ground pepper
One finely chopped onion
 3 dessertspoons of peas 
1 medium carrot chopped
Making

1. Heat the oil in a saucepan. 
2. Add the finely chopped onion and fry for 1 minute. 
3.  Add in the flour and cook for 2 minutes, stirring all the time.
 4.  Dissolve the stock cube in a 1pt / 575ml of boiling water. Gradually stir in the stock with carrots, peas, salt and pepper. 5.  Bring to the boil and simmer for 15 minutes, keep stirring until thickened.
 (SERVING  for FOUR )

2. Farmhouse Vegetable Soup 

INGREDIENTS
3 carrots 
1 turnip 
1 parsnip 
1-2 leeks 
1 onion
8 mushrooms
3 tomatoes/tin of tomatoes
 1 teaspoon of vegetable oil
2oz/50g flour
 1 /4 pt/150ml low-fat milk 
pinch of salt if desired

Making

1. Wash, peel and dice carrots, turnips and parsnips. Wash and chop leeks, chop onion and slice mushrooms. Skin and chop tomatoes.
 2. Heat the oil in a large saucepan, and gently fry onion and mushrooms. 
3. Add carrots, turnips, parsnips and leeks and fry gently. 
4. Stir in the flour to absorb fat, gradually stir in the milk. 
5. Dissolve the stock cube in a 1pt / 575ml of boiling water. Add stock and bring to boil, stirring continuously. 
6.  Add tomatoes, pepper and a pinch of salt if desired. 
7.  Cover saucepan and simmer gently for about 45 minutes. 

3. CURRIED FISH BISQUE 


INGREDIENTS
2-1/2 cups milk
 1 tbsp. flour
1 tbsp. butter
1 tsp. salt 
1/4 tsp.curry
 Dash paprika 
Dash pepper 
2/3 or 1 cup cooked lean white meat fish (NO BONES)

Making

Place milk, flour, butter, salt, curry, paprika, and pepper in blender. Blend well. Add fish. Blend. Pour in saucepan. Boil over low heat. Stir constantly until done. Strain and serve.

4. SALMON BISQUE


INGREDIENTS
2-1/2 cups milk
 1 tbsp. flour 
1 tbsp. butter 
1 tsp. salt 
Dash pepper 
1/2 cup cooked salmon or .1 small can of salmon (NO BONES)
Making

Blend salmon and set aside. Place milk, flour, butter, salt, and pepper in blender. Blend well. Add salmon. Blend. Pour in saucepan and boil over low heat. Stir constantly until done. Strain and serve.
 5. TUNA CHOWDER 


INGREDIENTS

1/4 tsp. onion powder
 2 tbsp. melted margarine 
1 can cream of celery soup (10-112 oz.)
 1 can cream of mushroom soup 

                                           Making

Blend all ingredients in blender. Put through strainer to remove larger pieces. Garnish with paprika. Heat. (If too salty, try salt-free tuna or salt-free soups).

6. CHICKEN AVOCADO SOUP COLD


INGREDIENTS

2-1/2 cups chicken broth
 2 cups sliced avocado
 1 tsp. salt Pepper (optional) 
2 tbsp. sherry
 1/4 cup whipping cream or non-dairy creamer (optional) 

Making

1. Put everything in blender. 
2. Cover and blend well. 
3. Chill. 

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