Low Sodium Soup Recipes

#1. Low Sodium Soup Recipes

Low Sodium Soup Recipes

Low Sodium soup:

Low Sodium Soup Recipes

It is prominent to remember that for citizen whose sodium intake must remain low must not eat canned soups. Not even the newer "low salt" soups. You can make your own soup without salt, but you will probably want more spices, garlic and other taste enhancers in each batch. Although most of the tomato base for many soups come in cans with high sodium levels, a few companies are now producing tomato paste and other tomato products with no added salt. Below are two nice and easy to put in order low sodium soup that I would like to share.

Low Sodium Broccoli Soup:

Ingredients:

1.5 cups water

3 cups of broccoli florets, chopped finely & peeled stem

½ cup of chopped onions

1 tablespoon unsalted butter

3 cups of non fat milk

1 tablespoon flour

1/3 teaspoon paprika

¼ teaspoon celery seed

½ teaspoon pepper

Method:

Add the broccoli and water in a 3-quart saucepan, bring it to a boil. Slimmer, and covered for 10 minutes. Drain and hold the liquid, then melt the butter in a larger saucepan. Saute the onions until soft and blend in the flour and cook until thickened. Add the broccoli water, milk, broccoli and the pepper, paprika, garlic and celery seed. Puree together and heat gently until not adequate to serve.

Low Sodium Garlic Soup:

This soup can be a change for chicken soup especially when you need a light soup to cheer you up.

Ingredients:

14 whole cloves garlic

4 cups of chicken broth made by mixture of 4 teaspoons Herb-ox low sodium chicken broth and 4 cups of water

½ cup of white wine

1 large carrot, sliced onions, quartered

1 medium celery stalk, sliced into 1-inch pieces

Method:

1. Integrate all the ingredients in a large soup pot or crock-pot. Cook this one gently at low or medium heat for some hours to steep the garlic. If you cook with too high a heat, the garlic will turn bitter.

2. If you use a Crock-Pot, set it on low heat and cook for about 10 hours. If you are using a large soup pot, bring the mixture to a boil, cut the heat, and let the soup bubble gently, uncovered, for 2 to 3 hours. Add more water if needed.

3. When done, strain out the vegetables. If prefer to puree the vegetables, you can add them back in. If you remove them the sodium count for the soup drops about 5 mg per serving.

4. Serve with toasted homemade French bread or Baguette.

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