My MIL cooks these soup and I continue to drink them as per normal. I avoid herbal food and soups, following obgyn's advice. Some Chinese herbs can promote maternal bleeding during delivery. I also avoid peanut soup (or max half a bowl) cos some babies may have nut allergy.Need some ideas...I have run out of idea what soup to cook. I was told not to eat lotus root, old cucumber, winter melon etc...cannot too liang....cannot too heaty... :err:
This receipe looks good.Creamy Broccoli Soup
Ingredients:
1 c. onion, diced
1 carrot, diced
1 celery stalk, diced
1 clove garlic, chopped
6 c. broccoli, chopped (about 2 crowns)
2 c. low sodium chicken broth
2 c. skim milk
salt and black pepper to taste
Directions:
In a large soup pot, combine onion, carrot, celery, garlic, and chicken broth. Bring to a boil.
Add the broccoli, cover the pot, and cook for 5 to 10 minutes or until broccoli is tender.
Add skim milk and blend in pot with an immersion blender until smooth. If you don't have an immersion blender, add soup to a blender in small batches. Blend until smooth and transfer soup to clean pot. Reheat slowly if needed.
Serves: 6
Serving size: about 1 cup
Nutritional analysis (per serving):
101 calories
8 g protein
1 g fat
0.5 g sat. fat
17 g carbohydrate
6 g fiber
3 mg cholesterol
142 mg sodium
169 mg calcium
1 mg iron
183 mcg folic acid
This soup is high in folic acid because of the amount of broccoli used. Adequate folic acid intake is important, especially during the early weeks of pregnancy, to help prevent birth defects. Also good for breastfeeding mothers.