What are some good and filling soup recipes?

Question

My grandfather is having a stomach surgery soon.He has some stomach troubles and food doesnt hold to well with him.If he eats anything too heavy,it makes him ill and causes him great pain.His doctor recommended soups,although my grandfather despises canned soups(And i cannot blame him).We have made him potatoe soup and ran it through the blender.However,he is getting quite tired of that.If anyone has any healthy soup recipes that are also filling and can be ran through the blender for a smooth delicious soup,it would be greatly appreciated if you would share your ideas!!!Preferably without meats! Thank you in advance.

Answer 1

The cream soups are best for coating his stomach & you can just keep trying different additions, like mushrooms, different kinds of potatoes, brocli & cauliflour etc.? Good Luck!

Answer 2

1

Answer 3

Sorry about your Grandpa's tummy...

"Egg Drop Soup" - 4 servings

5 cups chicken broth
1/2 teaspoon sugar
1 egg; lightly beaten
1/3 cup sliced fresh spinach
2 green onions; sliced

In large saucepan, bring the broth and sugar to a boil over medium heat. Reduce heat to low; drizzle beaten egg into hot broth. Remove from heat; stir in spinach and onions.
(If that won't be easy for him to eat, maybe you can run it through the blender...)
Alternative COLD soups:

"Gazpacho" - 8 appetizer servings

1 1/2 cups tomato juice
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teapoon red pepper sauce (maybe not?!)
2 tomatoes; chopped
Accompaniments (about 1/2 cup each chopped cucumber,
green pepper and onion, and 1 cup seasoned croutons)

Place all ingredients except Accompaniments in blender container. Cover and blend on medium speed until smooth. Cover and refrigerate at least 4 hours. Serve with Accompaniments (maybe for YOU).


"Guacamole Soup" - 8 appetizer servings

2 medium avocados
1 1/2 cups water
1 cup milk
2 tablespoons lemon juice
2 teaspoons seasoned salt
Dash of red pepper sauce
1 medium tomato; chopped

Cut avocados lengthwise into fourths; remove pits and peel. Place avocados, water and milk in blender container. Cover and blend until smooth. Stir in remaining ingredients. Refrigerate until chilled. Garnish each serving with lemon slices if desired.

(Maybe your Grandpa can handle "Smoothies"? You could do a Google Search, and find something smooth with foods that he likes... )

Answer 4

My grandmother, years ago, showed me how to make rivel soup. I always put them in potato soup, but you can probably put them in other soups, like barley, oyster stew etc. All's the rivels are is flour and egg mixed until it's thick. Just spoon them in your soup a little before it's done, it doesn't take them long to cook. Very filling. I also put hot dogs in potato soup. My kids loved that when they were little. You can probably even put rivels in veggie soup. Be creative!! Sorry, I forgot about the meat... Put milk in your tomato soup instead of water...

Answer 5

Split Pea and Lentil soups are very filling and hearty. Fry some onion, add about a cup of either peas or lentils, and about three cups of chicken stock or water. (If you use water add salt to taste.) Season with thyme, or a dash of curry (fry this with the onions), or basil. This is particulary good with a spoonful of sour cream on top.

Squash soup is another favorite of mine - again, start with the fried onions, then add about two cups of diced squash (butternut, acorn, or hubbard work best.) add three cups of stock or water and season with rosemary, or oregano, or tarragon. You can add a little orange juice to this one too, or a spoonful of maple syrup.

For any vegetable soup, use these proportions: 1 small onion, diced and fried in a little butter. two cups of vegetables (carrot, brocolli, asaragus, cauliflower, celery, zucchini, green beans or any combination), two cups of salted water or stock, 1 tsp. herbs (basil, oregano, rosemary, thyme, tarragon, or curry). Cook until tender and blend, salt and pepper to taste, and enjoy. They all freeze well too! For extra protein, add a cup of milk or cream and perhaps some grated cheese.

Bon Appetit!

Answer 6

This is a delightful and tasty vegetable soup recipe. It's full of healthy nutrients and low on fat - less than 1 gram of fat! You can easily make this vegetable soup recipe any time and for any meal.
Julienne Vegetable Soup Recipe

Cabbage - 50g (julienne)
Carrot - 1 (julienne)
Celery - 1 stalk (julienne)
Baby leek - 1 (julienne)
Vegetable soup stock - 3 cups
Bay leaf - 1
Cannellini bean - 1/2 cup
Tiny soup pasta - 1/2 cup (stars, bows or shells)
Salt and black pepper
Cilantro - a few strands (to garnish)

*
Boil the vegetable soup stock with the bay leaf in a large pot. When boiling, add leek, celery, and carrots. Boil soup for 5 to 7 minutes.
*
Add in cabbage, beans and pastas. Stir, and boil the vegetable soup for 3 to 5 minutes until the veggies and pasta are soft.
*
Add salt, pepper for seasoning. Garnish with cilantro and serve.

Dill Gazpacho

A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.

INGREDIENTS

* 6 medium ripe tomatoes, finely chopped
* 2 cucumbers, peeled and finely chopped
* 1 onion, finely chopped
* 1 green bell pepper, finely chopped
* jalapeno pepper, seeded and minced
* 1 large lemon, juiced
* 1 tablespoon balsamic vinegar
* 2 teaspoons olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 1/4 cup chopped fresh dill

DIRECTIONS

1. In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
2. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.


Cabbage Soup Recipe

1 head cabbage
6 green onions
2 green peppers
1 can diced tomatoes
1 bunch celery
1 pack Lipton onion soup mix (using self made vegetable broth tastes better)

* Cut the vegetables into bite size pieces.
* You can salute the vegetables a little in a frying pan first. Add a little salt and pepper for flavor if you want.
* Mix everything in a large pot, and add enough water to cover everything.
* Bring to a boil, then turn the heat down, and simmer until the veggies are soft.

Cabbage contains many nutrients, and is healthy for the body, and hence the cabbage soup recipe will do you good if you serve it once awhile with other varieties of foods.

Andalusian Gazpacho

This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months

INGREDIENTS

* 1 cucumber, peeled and diced
* 1 green bell pepper, diced
* 5 green onions, chopped
* 2 cloves garlic, minced
* 3 tomatoes, diced
* 2 stalks celery, diced
* 2 1/2 cups cooked navy beans, rinsed and drained
* 2 tablespoons olive oil
* 6 tablespoons red wine vinegar
* 1 (46 fluid ounce) can tomato juice
* 1 teaspoon ground cumin
* 1 tablespoon minced fresh parsley
* 1 tablespoon minced fresh basil
* 1/2 tablespoon minced fresh oregano
* 1/4 teaspoon salt

DIRECTIONS
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Answer 7

Mmmm...I love soup. If you like Pasta Fagioli from the Olive Garden, there's a great copycat recipe on this website:

http://www.topsecretrecipes.com/home.asp

You can always leave out the meat. Hope your grandfather is feeling better!

Answer 8

So sorry about your Grandpa's tummy.
How about:

Williams-Sonoma
http://www.williams-sonoma.com/srch/recipe.cfm?bnrid=&recipe=soup&formSubmitVar=submitted

Gingered Carrot Soup
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectId=5748369B-9E1C-445F-91788BC79F97CB25

Stracciatella Florentine
http://www.aeb.org/Recipes/AppetizersSnacks/STRACCIATELLAFLORENTINE.htm

Tomato Bisque & Cheese Toasts
Serving Size : 2

For the bisque:
2 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
3 hearty sprigs fresh thyme
1 can (28 oz.) crushed tomatoes in purée
1-1/2 cups low-salt chicken broth
3 Tbs. honey
1-1/2 tsp. coarse salt; more to taste
1/4 tsp. finely ground black pepper; more to taste
1/3 cup heavy cream
2 Tbs. chopped fresh flat-leaf parsley (optional)

In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat.

Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

For the toasts:
4 slices country bread, about 1/2 inch thick
1 Tbs. Dijon mustard
4 to 6 slices Gruyère
1 Tbs. grated Parmesan

Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the Gruyère, and sprinkle with the Parmesan. Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 min. Cut each toast in half and serve immediately with the soup.




Broccoli-Rice Soup
Serving Size : 7

1 tablespoon olive oil
1 cup chopped onion
5 cups no-salt-added chicken broth
1 cup peeled chopped tomato
1/2 cup long-grain rice -- uncooked
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 cups chopped fresh broccoli flowerets
7 teaspoons grated Parmesan cheese

Heat oil in a saucepan over medium-low heat. Add onion; cover and cook 10 minutes or until tender. Add broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add broccoli; cover and cook 7 minutes or until rice and broccoli are tender.

NOTES : To serve, ladle into individual bowls, and sprinkle with cheese.
Source: "Cooking Light"
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Cream of Portabella Soup...Without the Cream
http://www.recipesecrets.net/dailydish/r7.htm

Various Asparagus Soup recipes
http://soupsandchowders.com/asparagussouprecipe/

Answer 9

Hear is a recipe that I found that looks pretty good http://www.fabulousfoods.com/recipes/soups/veg/lentil.html Enjoy! I hope your grandfather gets better.

Answer 10

I have found that Progresso soups are so much better that typical canned soups and they are not very expensive and come in so many varieties!! Try serving him one without telling him and if he likes it, continue to get different ones and keep track of the ones he likes!