This really isn't soup but do you like Thai curry? This recipe from Epicurious has coconut milk. You have to use the full fat or imo it is too bland and watery. I know it calls for shrimp but think it would be good if you added more veg in place of the shrimp.

Also it has chicken broth. Is that ok?

Actually it sounds like I should just delete this post :)

Thai Shrimp Curry

We need parameters! As d_gw mentions, chicken broth based or total vegetarian?

I love love curry!!! Yes I can do chic stock but find a good vegetable stock works just as well. Pretty sure I can't do full fat coconut milk.

I had a mini stroke a few weeks ago and found I have a weird disorder where I store triglycerides. I had this problem always even when I was a beanpole, my doc then just told me it was hereditary as there seemed to be no other explanation. However, with age...The meds to keep it in check made me very sick. Bedridden sick. I'm healthy otherwise (excluding autoimmune disorders and fibro) not overweight and all other tests exceptional. Anyway, I feel great today and may half dose. In the meantime I'm changing my diet (except when I vacation within reason).

Edited to add: looking for your personal tried and true favs.

Terrilynn, I am so sorry to hear you weren't feeling well. Sending healing vibes your way!

Thanks d_gw! I'm good now. Not drooling or anything : ) The reaction from the meds was worse than the mini s.

This is one of my most favorite soups ever, but it is not substantial, just a starter, not at all a meal, and better in the winter, but since I love it so and you were asking for recipes, here is Austrian Garlic Soup from Tea & Cookies Blog:

INGREDIENTS

• 3 tbsp unsalted butter
• 10 cloves garlic, finely minced
• 1/4 cup sifted flour
• 3/4 cup milk, at room temperature or slightly warm
• 1 1/2 cup chicken (or vegetable) stock
• 2 tbsp chopped parsley, plus additional for garnish
• 2 slices crusty bread, cubed

METHOD

1. Melt the butter in a heavy saucepan
2. Add the garlic and sauté at low heat, taking care to not let it brown.
3. Once the garlic has softened (5-10 min), slowly add the flour, whisking continuously.
4. The flour will form a thick paste. Pour the milk in a thin stream, whisking constantly.
5. Add the chicken broth, and bring to a simmer.
6. Once the soup has thickened, add the 2tbsp of parsley.
7. Toast the bread cubes in a toaster oven or bake in a regular oven until the cubes are nicely golden brown.
8. Garnish with extra parsley and bread cubes.

Sorry you're having to deal with this, justerrilyn. I really like this red bell pepper soup:

• 1/4 cup olive oil
• 4 large bell peppers, stem, ribs and seeds removed and discarded; flesh diced
• 1 medium potato, diced
• 1 small onion, roughly chopped
• 1/2 teaspoon kosher salt; more to taste
• generous pinch red pepper flakes
• 1 ½ cups simmering low-sodium vegetable stock; more if needed
• light sour cream for garnish
• 4 small sprigs fresh dill

Directions:

1. In a heavy stockpot, heat the oil over medium-high heat.
2. Add the peppers, potato, onion, salt and red pepper flakes.
3. Cook, stirring, for 1 to 2 minutes.
4. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour.
5. Remove from heat.
6. Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender.
7. Force the pulp through a coarse sieve or a food mill.
8. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup.
9. Taste and adjust the seasonings.
10. Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.

I use one marble-sized potato to thicken it or none at all and it's just as good, and I never add any dairy when serving. That's one of the recipes from the Florida State Chef, back when we had one, but they have a lot of good soups:

https://www.freshfromflorida.com/content/search?SearchText=soup&SubTreeArray=17291

So sorry to hear this Justerri

Here is my favorite vegetable soup recipe:

Weight Watcher Soup

1 c carrots

1 c diced onion

3 garlic cloves minced

3 c cabbage diced

1 cup cut up green beans (I use more)

6 c chicken broth

2 TBS tomato paste

1 tsp dried basil

1/2 tsp dried oregano

1/2 or less tsp salt (I omit this)

1 cup zucchini, diced (I omit this)

Cook carrots, onions and garlic in oil for 5 minutes.

Add broth, cabbage, beans, tomato paste, basil and salt. Bring to a boil.

Lower heat. Simmer for about 15 minutes until tender. Add the zucchini for 3-4 minutes to heat through.

This recipe freezes well.

I hope you feel somewhat better soon. That sounds like it was frightening and hard and exhausting.

oh my gosh, Jt.. that must have been a scare! So sorry you have to deal with this. What are your restrictions? I assume it's as much on fat as it is carbs?

I have an excellent mexican soup recipe but it includes chickpeas-- are they out too?

So sorry you have this issue.

Most of my vegetarian soups contain starches like beans and chick peas. I just looked up the old fat flush soup, but it does contain browned ground chicken or turkey.

I think it's going to be a matter of which vegetables you use and then what kind of spicing you use with them to give you more variation. But soups are fundamentally throw it all in a pot and let it simmer. It's all in what you throw in.

I substitute cauliflower for chicken or beans or potatoes or rice. So, Mexican soups are a go.

i'll post my absolute favorite veggie soup recipe when I wake up a little more.

We will be going to the shops to load up on vegetables later today so looking forward to trying some of the above. Thank you!

Can you do butternut squash? I love my sweet and spicy butternut squash coconut milk soup.

It starts with this recipe for roasted diced squash. Below are the original proportions, I use less sugar and more cumin, and chili powder. This squash is yummy and I will often roast 2 squashes and use one for soup and the other will get eaten as is. It is also awesome in burritos, or in a salad.

For the soup, you just puree with lite coconut milk and stock- proportions to your liking. This is very easy soup. But you can dress it up to make it fancy with a swirl of yogurt and some pumpkin seed pesto or brittle on top.

3 Tbs light
brown, natural cane, or muscovado sugar, plus a bit more for sprinkling

1/2 tsp
ground cayenne pepper or hot chili powder, more or less to taste

1/2 tsp
ground cumin

1/4 tsp
ground cinnamon

1/4 tsp
ground nutmeg

1/4 tsp salt

1 Tbs soy
sauce

Oil for
drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan
oil, or walnut oil (see notes)You roast diced butternut squash in the oven with spices; salt pepper,

This time of year, when the local asparagus is plentiful and delicious, I steam it until pretty soft (for soup), or cook in (a small amount) chicken or veg broth with lots of garlic and some onion (also cooked until soft), then whirl it all in the food processor until it's velvety smooth. I like it thick and creamy, but like that there is no added cream or milk, but if you prefer a cream soup, you could add some or some more broth if you like it thinner.

Sorry to hear you've been unwell, Jterri.

This is my all-time favorite soup. Don't skip on the catsup or the balsamic vinegar! They may sound inconsequential (or strange) but, trust me, each adds an incredible flavor and extra dimension to the finished soup. It's even better the day after you make it and it freezes well, too. The fennel in the Italian Chicken Sausage also adds to this. I can usually find it at Trader Joes. If your sausage doesn't have the fennel seed in it, do add 1/4 teaspoon of the crushed fennel seeds to your soup as it cooks. My calorie counter says that one serving of this soup is only 98.26 calories. (The photo shows it with a square of polenta on top, but since we have pretty much cut out starches, I don't serve it like that anymore)

GREEN LENTIL, KALE AND SAUSAGE SOUP Serves 8

Ingredients:

- 1/2 cup dried French green lentils (I find these at Trader Joes)

- 2 bay leaves

- 3 TBS olive oil, divided

- 4 Italian chicken sausages with fennel, sliced into 1/2" rounds

- 1 large while or yellow onion, diced

- 4 cloves garlic, minced

- 1/2 cup sturdy red wine

- 4 cups Swanson's chicken or beef broth

- 3 stalks of celery, with leaves if possible, diced/chopped

- 1 TBS dried marjoram

- 4 carrots, sliced into 1/4" rounds

- 1/4 teaspoon of crushed fennel seed ONLY if your sausage does not have it in it

- 3 TBS catsup

- 2 cups chopped kale

- salt & pepper to taste

- 8 teaspoons Balsamic vinegar

Directions:

1) Add 3 cups of water to a soup pot and start to heat over a medium flame.
Rinse the lentils in cold water two or three times. Pick out any stones or debris and add lentils to heating water. Bring to a boil; reduce heat to a simmer. Keep an eye on them while you prepare the rest of the soup ingredients, stirring occasionally and adding more water if they start to look dry.

1. In a large skillet, heat 2 of the tablespoons of olive oil (reserving the third for later in this recipe) with one of the bay leaves and the sliced sausages until slightly browned. Remove the browned sausages with a slotted spoon to a medium-sized bowl.
2. Add the remaining 1 TBS of olive oil to the skillet. Add the diced onion and sauté over medium heat until they look a bit translucent. Add in the minced garlic and sauté 30 seconds.
3. Pour in the red wine and a minute or two to deglaze the skillet. Add this mixture, plus the sausage and the broth to your lentils and any water left in the pot. It doesn't matter if the lentils are completely cooked yet.
4. Add the celery, marjoram, carrots (and the crushed fennel, if it's not already in the sausage) and catsup.
5. Cook on simmer, stirring occasionally until carrots are fork tender.
6. Test and add salt and pepper to taste. Stir in chopped kale. Heat until soup is hot again.
7. Serve in warmed soup bowls. Pass the balsamic vinegar at the table. We usually start off with 1 teaspoon per bowl. It really does add an incredibly delicious extra dimension to this soup. Lovely!

I also love asparagus soup, but I remove the tips from the asparagus before cooking the stems in chicken broth with some celery and onion, and usually a dried cayenne chili that I remove before puréeing. I often strain the purée through a chinois and then add the tips at the end with some crab meat. If I add crab, I also add fish sauce instead of salt; otherwise I use soy sauce or salt.

Can you have lentils? I would have thought not, if no beans. But if you can, this is the best lentil soup, although I leave out the cilantro since I have the cilantro-tastes-like-soap gene:

https://www.foodandwine.com/recipes/lentil-and-swiss-chard-soup

I’m sorry if I misinterpreted what you can and can’t eat JTL. When I read no starches, I assumed it meant that you, like me, avoids empty carbs/starches. For me, this means anything using wheat, rice (but not wild rice, which is a grain), corn, potatoes and sugar. Instead, I use farro, lentils, beans, quinoa, etc., those good-for-you carbs. Almond and coconut flours and such, too. Anyhoo, please disregard my recipe if you can’t eat lentils . . . but for anyone else, this is one delicious soup.

Lynn

JT.. it would help if you could identify what you can/can't eat.. for high triglycerides, I would have thought beans and lentils were ok as they are generally encouraged for lowering cholesterol due to their fiber content. Obviously i am missing something so a sample of what is in and what is out will help us provide better recipes and suggestions.

• Are you avoiding starchy veggies like corn and peas?

• Sounds like meat is ok--is that correct or is lean meat ok?

• Where do you stand on dairy?

I am not at home this week but i am pulling together some recipes. I'll send later tonight.

In the meantime, one of my favorite tips: use tomato juice for a nice veggie broth. I usually combine it with chicken broth but it can be used alone.

Funky, I'm new to having to do this. Saying that though it shouldn't be that hard for me to follow once I have the definite not as obvious "no's" figured out. I have moments of bad eating but it's not my norm. I think I can do lentils in small proportions. I really don't expect all recipes to be exactly right for my type of diet, I can modify. For example: with Lynn's recipe I could do 1/4 cup of lentils instead of a 1/2 a cup and substitute the rest with riced Cauliflower and or diced portobello. Instead of four chicken fennel sausage's I'd do two but add extra veggies (roasted) for more depth and an extra 1/8 t of fennel..

What I'm trying to accomplish is to do this without the meds till I see the doc again about different meds. I don't fancy the extreme fibromyalgia pain brought on. However, that may have been because of the high dose's. Don't know. Drugs and me don't mix well,

oh ok, so you took yourself off your meds and this is your own very cautious approach until you get back to the dr? That makes a little more sense.

Red Pepper Soup - this has some bad reviews that I just don't understand. I've made this for years and friends and family love it too. I do tend to follow my own instructions so maybe whatever i do makes it work. Dunno.

Roasted Veggie and Lentil Soup

Mexican Soup - don't have the recipe near but it's a tomato-chicken broth (with onions, garlic, carrots and celery, of course) with chickpeas, red peppers, roasted poblanos, roasted jalapeno-- finished with a whole lot of cilantro. You can garnish with avocado or even cabbage and radishes as you would a posole. I can provide a more detailed recipe this weekend.

I don't know HOW you can be in FL in the summer and eat soup-- but gazpacho would work for me! I don't usually follow a recipe but i think this one looks good. I know shrimp isn't allowed for those with high cholesterol but hopefully crab is ok. If not, skip the crab! Gazpacho with Crab

Good luck.. and happy eating. I am about done with salads so i may just make the gazpacho this weekend!

Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes:

Garlic - About 6-7 cloves

large onion - cut into chunks

Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference)

Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds)

bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green)

olive oil - half a cup

balsamic vinegar - 1 tbsp

salt - to taste (I like rock sea salt)

ground black pepper - to taste

blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result)

Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending.

Our favorite soup is made with zucchini and Laughing Cow cheese. Can you have creamy cheese?

My system doesn't do well with a lot of creamy cheese on a good day. A little cheese is okay.

I think I'll try Lynns recipe next but with my mentioned modifications above.

All the recipes sound great though and I plan to try most all.

This one is good.

https://www.simplyrecipes.com/recipes/summer_minestrone_soup/

JT, I’m sorry you are dealing with the mini strokes and after effects. I’m not at home, but have been trying to eat low-to-no carbs (hard while on vacation). Today I had a cup of really delicious red pepper and Gouda soup. It actually tasted as if it had a tomato basil base with tiny chunks of tomato and red pepper puréed in it with a hint of creamy cheesiness. Delicious. I was unable to get the recipe, but I’m sure something similar is online.

I haven’t made soup in a while because it’s boiling hot at home. But I love just about any soup with kale and greens thrown in at the last minute and stirred in. My usual veggie soup uses either a chicken or veggie stock with cut up carrots, tomatoes, squash, zucchini, green beans, peas, celery, onion, and whatever suits you. I like fairly plain seasonings when I have vegetable soup, preferring a few herbs like parsley and the greens to flavor along with salt and pepper.

Outside and all, I'm actually feeling pretty good now. I'm just a bit tired and my BP needs to come down some more. It's so weird this happened as after husbands ordeal we don't even have our usual glass of red wine every night. Cut that in half. Over 80% of the time we eat light and healthy. My BP is usually in the healthy range but occasionally spikes. I'm 5'4 1/2 " tall and weigh 134lbs with a lot of muscle from working out. We are naughty (but not ridiculously so) when we have people stay or are on vacation though. Now my new cardio doc doesn't even want me doing isometric exercises. SHEESH!

Pay attention to those triglycerides!

Yes it's HOT here in Florida but that doesn't stop me from liking soup (I'm sitting in cool air condition).

I also love making soup. To me soup is like art, you build the flavors with layering. Next day I have a burst of energy I'll make some homemade stock to freeze, been lazy with jarred stock. I also like roasting my vegetable for more depth. Sometimes I purée 1/2 and add to the homemade stock. Rich and delicious!

I do have my personal favorite soups but many I invent. Most of my inventions aren't suitable for my new diet though.

Lots of insiration above. Thank you again everyone.