Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Best Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Best Soup Recipes Biography

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Ingredients

olive oil cooking spray
2 lean lamb shanks, trimmed
1 brown onion, finely chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
400g can diced tomatoes
4 cups Campbell's Real Stock Beef Salt Reduced
3/4 cup small shell pasta
1/4 cup basil leaves, finely shredded
4 crusty wholegrain bread rolls, to serve

Lightly spray a large saucepan with oil. Heat over medium-high heat until hot. Add lamb shanks and cook, turning, for 5 minutes or until browned. Transfer to a plate. Reduce heat to medium. Add onion, carrot and celery. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute.
Increase heat to medium-high. Return lamb to pan. Add tomatoes, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 30 minutes or until lamb is tender. Remove lamb shanks to a board. Shred meat.
Return soup to the boil over high heat. Stir in pasta. Cover and cook for 7 to 8 minutes or until pasta is tender. Add shredded lamb and basil. Season with salt and pepper. Ladle soup into shallow bowls. Serve with crusty bread rolls.
We're now well and truly into winter season, the temperature has dropped, the days are shorter and suddenly salad doesn't seem like such an appealing lunch option. It's time to bring on some soup! It may surprise you to hear that not only are soups a great option nutritionally, but certain types of soup have also been proven to help support weight loss.
In particular, vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density - this means that we get lots of key nutrients including vitamins and minerals for relatively few calories. At a time where foods with a high-energy density and low-nutrient density such as white bread, snack foods, sugar-based drinks and high-fat fast foods dominate our intake, a low-calorie option that fills us up is a much better option for optimal health.
Studies have repeatedly shown that when diners consume a low-calorie vegetable-based soup before their main meal, they consume up to 20% less calories at a meal. The reason is simple. Basically the bulk of the soup helps to fill us up so we eat less. Nutritionally this is also beneficial as the nutrients found in vegetables including many water soluble vitamins such as vitamin B, C, K as well as dietary fibre and a range of minerals, also helps to regulate the digestive tract and ensure that we get the number of key nutrients we need each and every day.
In addition to this, eating soup has an extra benefit from a weight and fluid retention perspective; soups that have a base of leeks, onions and celery are also particularly high in the mineral potassium. As potassium helps to bind excess sodium, it helps to rid the body of excess fluid. As many of us carry fluid and regularly feel bloated thanks to a high-salt diet and a lack of activity, dropping as little as 500g of body weight after a few vegetable soups, even if it is just fluid can make us feel lighter and leaner instantly.
Soup can be a simple meal addition - a way to ensure that the family gets all of their vegetables and nutrition; a filling afternoon snack or an entire lunch or light evening meal, especially when beans, potato or sweet potato are the base providing heavier carbs as well as chicken, lean sausage or some mincemeat for protein. It is important to remember that rice, noodles, legumes and pasta do add considerable carbohydrates and calories to your soup and are likely to negate any weight loss benefits. On the other hand, broth-style, vegetable-based soups have virtually no calories and can be consumed relatively freely (but of course you do need to count any bread).