Healthy food for young pregnant women need to be noticed properly by women who were pregnant in the future, because if no note of healthy foods to young pregnant women are at risk are not good for the fetus at birth.
Healthy food for young pregnant women was not instant food and essential origin tasty, but also to be in the know in terms of nutrition and the content that is in a healthy diet for young pregnant women.
There are many lists of healthy foods to young pregnant women that have been discussed by experts in maternal health, but this time we will share some healthy foods to young pregnant women are more subject to consumption.
while pregnant takes a lot of nutrients for both. Here are a variety of soup recipes for pregnant women to stay slim and healthy postpartum.
Fish Ball Soup Recipe
1 tbsp cooking oil
100 g minced shrimp
250 g fish meatballs
2 carrots cut sideways
50 g glass noodles soaked
2 cloves crushed garlic
100 g wet mushroom
10 hard-boiled quail eggs
Fried onions to taste
Heat oil and saute garlic and shrimp until fragrant.
Add water to the boil and then enter the mushrooms, carrots and fish meatballs.
Add salt to taste.
Let stand for about 3 minutes, then remove.
Prepare a large bowl and fill with glass noodles and quail eggs.
Add broth and its contents into a bowl.
Sprinkle with fried onions and sliced scallions. Serve while still hot.
The value of the nutrients:
Energy 210 cal
Protein 20.4 g
Fat 3.4 g
Carbohydrates 23.5 g
Chicken Chowder Soup
- 100gms of smoked streaky bacon or pancetta
- A tbsp of olive oil
- 1 large onion, diced
- I stick of celery, chopped
- 1 large (or two small) potatoes, peeled and diced
- 1 clove of garlic, crushed
- 100gms of sweetcorn (tinned or frozen is fine)
- 100ml of single cream
- 800ml of chicken stock
- 100gms (or more) or cooked chicken roughly chopped
- 1 tbsp of fresh parsley, finely chopped
- Gently fry onions with the garlic in the olive oil until the onion has softened. Add the potatoes and celery and continue to fry, stirring to avoid browning the vegetables.
- Add the stock, bring to the boil and simmer until the potatoes are tender.
- Whilst they are cooking, fry the bacon until it is crisp and golden.
- Add the sweetcorn to the stock and vegetable and cook for 5-6 minutes longer.
- Add the chicken, bacon and cream and continue to simmer gently without boiling until the chicken is thoroughly heated.
- When you’re ready to serve the soup, stir in the parsley.
- 2 tbsp oil (sunflower or similar)
- 1 medium onion, chopped
- 1 red pepper, chopped
- 400gms of potatoes, peeled and diced
- 2 corn cobs, kernels removed
- 200 g natural uncooked smoked haddock
- 1 small red chilli (optional) finely chopped
- 500ml fish or vegetable stock
- 400ml milk
- Heat the oil in a large pan and gently fry the onions until soft. Add the pepper and chilli (if using) and fry for 2-3 minutes longer.
- Add the potatoes, sweetcorn and stock and bring to the boil.
- Simmer until the potatoes and corn are tender (about 10-15 minutes).
- In the meantime, poach the haddock gently in the milk (about 5 mins). Remove the haddock from the milk and flake the fish, discarding the skin.
- You might prefer to blend the soup at this stage – but don’t go too smooth, this soup should retain some texture.
- Add the fish and the milk to the soup and reheat, simmering for a few minutes so the flavours blend.
- 500gms of chestnut mushrooms, chopped
- I onion peeled and finely chopped
- 3 cloves of garlic, crushed or finely sliced
- Handful of fresh flat leaf parsley, chopped
- A few sprigs of fresh thyme, chopped – or ½ tsp dried thyme
- 1 litre of chicken stock
- 75ml of single cream
- Splash of olive oil
- Heat the oil over a medium heat and add the onions and garlic. Sweat gently for a few minutes until they’re beginning to soften and add the mushrooms. Continue cooking until soft and add the stock and herbs.
- Simmer for 15 minutes and blend until smooth – or almost smooth if you prefer more texture.
- Add the cream and re-heat, without letting the soup boil.
Leek and Potato Soup With Bacon
- 1 tbsp olive oil
- I small onion, chopped
- 1-2 oz bacon chopped
- 2 medium or one large leek, chopped
- 2 medium potatoes, diced
- 2 cups of chicken or vegetable stock
- 1 cup of milk
- salt and freshly ground black pepper
- Heat the oil in a medium saucepan. Add the onion, bacon and leeks and cook until the onion is translucent and the bacon is cooked but not browned. Add the potatoes and cook for a few minutes longer
- Pour in the stock, bring to the boil and simmer until the potatoes are beginning to collapse to thicken the soup. Add the milk and salt and pepper to taste and simmer until hot all the way through
- This soup is nicer left chunky but mash slightly to achieve your preferred consistency
- To serve, pour the soup into a bowl and garnish with the parsley and maybe a swirl of crème fraiche.