These recipes yield roughly 1 and 1/3 cups of liquid soup, leaving lots of room in a 4-cup bowl for additional proteins, vegetables, and noodles.

My additions are usually Konjac Noodles, as well as pre-cooked frozen proteins, like Meatballs, and frozen vegetables, like Broccoli, Okra, Carrots, and Edamame. My milk of choice is Coconut Milk, my sweetener of choice is always Xylitol and and, if needed, I opt for Miso in lieu of salt.

Feel free to tweak the recipes to your tastes and enjoy whatever additions you want.

TIPS & TRICKS

These are not thick soups, but you can add thickeners, like a flour or cornstarch slurry, to achieve your desired thickness.

I sometimes like to add a can of chopped clams to the Curry Potato Soup, instead of Meatballs. A can of chopped clams contains 1/2 cup of clams and 1/4 cup of clam liquor (ie. clam juice). So when I use clams, I decrease the water in the recipe by 1/4 cup.

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I created these recipes to solve my soup issues. Containing anti-inflammatory foods, these single serving soups are part of my beneficial diet. Those anti-inflammatory foods being Carrots, Tomatoes, Pumpkin, the ingredients in the Broth Mix, and most of my additions.

The Broth Mix, Pumpkin Baby Food, and Instant Mashed Potatoes are also handy cooking shortcuts.

I love these soups and I hope you do too. Feel free to check out my other recipes.

Happy Cooking, Happy Living.

-Jen, aka. “Power Chair Dorothy”