I need to live off soup for a few days....?!
Question: I need to live off soup for a few days!.!.!.!.!?
I have a very bad cold and upper respiratory infection, so bad that i was hospitalized!. I can't eat anything apart from soup because it just clogs my throat and blocks my nose, now i need to live of soup and have 2 questions!.!.!.
1) What are some nice soups!.!.!.!.I'm vegetarian!
2) How can i make sure i don't lose weight!.!.!.!.I'm only 98lbs so don't need to lose more and I'm 13 years old
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1) What are some nice soups!.!.!.!.I'm vegetarian!
2) How can i make sure i don't lose weight!.!.!.!.I'm only 98lbs so don't need to lose more and I'm 13 years old
Www@Answer-Health@Com
Answers:
There are alot of cream based soups that have alot of calories!. Brocolli and cheese!. Clam chowder!.
Any weight you lose while sick, you can easily regain once you are feeling well again!.
Feel better soon!Www@Answer-Health@Com
Any weight you lose while sick, you can easily regain once you are feeling well again!.
Feel better soon!Www@Answer-Health@Com
1) carrot soup, tomato soup, pumpkin soup,!.!.!. you can make a soup out of almost anything!. Just pick some vegetables that you like!.
2) add some butter and/or cream!. this gives you extra caloriesWww@Answer-Health@Com
2) add some butter and/or cream!. this gives you extra caloriesWww@Answer-Health@Com
Broccoliand Cheese
Split pea
and Cream of corn are my favs!.
If you eat seafood, then New England style Clam chowder is the best!.
Campbells Chunky soups are my fav!.
It's the soup that eats like a meal!.
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Split pea
and Cream of corn are my favs!.
If you eat seafood, then New England style Clam chowder is the best!.
Campbells Chunky soups are my fav!.
It's the soup that eats like a meal!.
Www@Answer-Health@Com
oooooooo um i like tomato soup and well vegetable soup too and omg you are only 98 pounds i am 11 and i am only 90 pounds! lol well good luck on finding your soup! Www@Answer-Health@Com
Progresso soup!.
Best soup ever!. Comes in tons of flavors!!Www@Answer-Health@Com
Best soup ever!. Comes in tons of flavors!!Www@Answer-Health@Com
I like tomato and basil, but some people find it a bit plain!. Www@Answer-Health@Com
eat cream of broccoli I know it sounds bad but it tates good!Www@Answer-Health@Com
Soups For Vegetarians
Milk soup
Boil slowly, in two quarts of water, four potatoes and two onions; strain and mash through a colander; add one pint of milk, three tablespoonfuls of tapioca, two tablespoonfuls of butter; pepper and salt to taste!. Boil slowly, stir often for fifteen minutes, then serve!.
Sorrel soup
Pick, wash, and cut off the stalks from three large handfuls of sorrel, put into a stew pan with a piece of butter the size of an egg and one tablespoonful of flour!. Stew half an hour, pour in boiling water as required, then boil half an hour!. Have ready in the soup tureen one pint of good cream, pour the sorrel soup on this, beating well!. The yolks of one or two eggs are added to the cream by some!.
Beet soup
Peel and simmer a small bunch of beets in half a pint or more of water till they are in a pulp; season with salt and pepper, press through a sieve, and add one quart of milk; thicken with a tablespoonful of flour or two crackers rolled fine, and serve hot!. (Old beets chopped can be used!.)
Chestnut soup
Shell and boil till tender one full cup of chestnuts; when done, mash well or rub through a colander!. Melt one tablespoonful of butter, and rub into it till smooth one scant tablespoonful of flour!.
Cream of corn soup
To one quart of milk add one half a can of corn, season to taste, thicken a little, and strain!.
Corn and potato soup
Cook till soft, then rub through a sieve one pint of sliced potatoes!. Stew one can of corn or its equal in green corn in milk for half an hour; rub through a sieve and mix with the potatoes!. Season to taste, and if too thick, thin to suit with hot milk!.
Quick tomato soup
Rub through a strainer one quart of stewed or canned tomatoes and cook five minutes; then stir in a saltspoonful of baking-soda; when it stops foaming, add two crackers rolled fine, a tablespoonful of butter, a teaspoonful of salt, a dash of paprika, and one cup of scalding hot milk!. Cook five minutes, and the soup is ready to serve!.
Baked bean soup
A delicious soup may be made from baked beans too dry to use any other way!. Put beans into kettle, add water, cook till soft, adding water as it boils away; when almost ready to serve, season and add tomato catsup, about one tablespoonful to a plate!. Strain before serving!.
Lentil soup
Boil till tender one cup of lentils in three pints of water; if water boils away, replenish with hot water!. Slice, and add to the lentils one cooked carrot, one onion; and half an hour before serving add two bay leaves and some parsley!. Season to taste and thicken if necessary!.
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Milk soup
Boil slowly, in two quarts of water, four potatoes and two onions; strain and mash through a colander; add one pint of milk, three tablespoonfuls of tapioca, two tablespoonfuls of butter; pepper and salt to taste!. Boil slowly, stir often for fifteen minutes, then serve!.
Sorrel soup
Pick, wash, and cut off the stalks from three large handfuls of sorrel, put into a stew pan with a piece of butter the size of an egg and one tablespoonful of flour!. Stew half an hour, pour in boiling water as required, then boil half an hour!. Have ready in the soup tureen one pint of good cream, pour the sorrel soup on this, beating well!. The yolks of one or two eggs are added to the cream by some!.
Beet soup
Peel and simmer a small bunch of beets in half a pint or more of water till they are in a pulp; season with salt and pepper, press through a sieve, and add one quart of milk; thicken with a tablespoonful of flour or two crackers rolled fine, and serve hot!. (Old beets chopped can be used!.)
Chestnut soup
Shell and boil till tender one full cup of chestnuts; when done, mash well or rub through a colander!. Melt one tablespoonful of butter, and rub into it till smooth one scant tablespoonful of flour!.
Cream of corn soup
To one quart of milk add one half a can of corn, season to taste, thicken a little, and strain!.
Corn and potato soup
Cook till soft, then rub through a sieve one pint of sliced potatoes!. Stew one can of corn or its equal in green corn in milk for half an hour; rub through a sieve and mix with the potatoes!. Season to taste, and if too thick, thin to suit with hot milk!.
Quick tomato soup
Rub through a strainer one quart of stewed or canned tomatoes and cook five minutes; then stir in a saltspoonful of baking-soda; when it stops foaming, add two crackers rolled fine, a tablespoonful of butter, a teaspoonful of salt, a dash of paprika, and one cup of scalding hot milk!. Cook five minutes, and the soup is ready to serve!.
Baked bean soup
A delicious soup may be made from baked beans too dry to use any other way!. Put beans into kettle, add water, cook till soft, adding water as it boils away; when almost ready to serve, season and add tomato catsup, about one tablespoonful to a plate!. Strain before serving!.
Lentil soup
Boil till tender one cup of lentils in three pints of water; if water boils away, replenish with hot water!. Slice, and add to the lentils one cooked carrot, one onion; and half an hour before serving add two bay leaves and some parsley!. Season to taste and thicken if necessary!.
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