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Broth: A low-sodium vegetable or chicken broth is used as the base to keep the dish light and flavorful without adding extra calories or carbohydrates.
Step-by-Step Instructions: Creating the Perfect Blood Sugar-Friendly Soup
Prepare the Vegetables:
Start by chopping your non-starchy vegetables of choice. You can use a combination of leafy greens like spinach or kale, cruciferous vegetables such as broccoli or cauliflower, and colorful veggies like bell peppers and zucchini.
Cook the Protein:
If you’re using lean meat like chicken or turkey, cook it in a large pot with a tablespoon of olive oil. Sauté until the meat is fully cooked and no longer pink. For a vegetarian option, rinse and drain canned chickpeas or lentils and set them aside.
Build the Soup Base:
Once the protein is cooked, add chopped onions, garlic, and a pinch of salt. Sauté until the onions become translucent, about 3-4 minutes.
Add the Broth and Grains:
Pour in your choice of low-sodium broth, along with any grains or legumes you’re using, such as quinoa or lentils. Let the mixture simmer for about 10-15 minutes, or until the grains are tender.
Add Vegetables:
Stir in the chopped vegetables and cook for another 5-7 minutes, just until they are tender but still vibrant.
Season and Serve:
Season with fresh herbs like parsley or cilantro, and a squeeze of lemon juice for added brightness. You can also sprinkle in black pepper or turmeric, both of which have anti-inflammatory properties.
Instructions:
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