- Serves 4-6
- 2 carrots
- 2 potatoes 1 white 1 sweet.
- 2 leeks
- bunch of celery
- I tbsp parsley
- 1 cup Tahini
- ginger/pepper
- 2 tbsp oil
- 1 tbsp flour
- Any fresh vegetable from the garen
Dice all vegetables. Heat oil in a saucepan and add the flour. Mix until browned. Add plenty of hot water, stirring constantly until the flour dissolves. Add the vegetables, season to taste, cover pan and simmer. When vegetables are tender, bring to the boil and add tahini. Mix and allow to boil for a further 5 minutes.
NB A diabetic soup tend to by chunky to avoid sugar spikes and Hypos. Soups are usually the broth from a stew which contains dissolved sugars starch fats and small particles of food which will be absorbed quickly.
It is our job as diabetics to slow this absorption through the use a fibre and large particles of food. The teeth cannot chew food as small as a blender. A diabetic soup is therefore more like a watery stew than a broth.
