Anyone got a nice non fattening soup recipe?(15 Posts)
Ones in shop look vile and I suppose it can't be hard though I've never made soup in my life. TIA for any suggestions. I have a craving for dark, bovril type soup.
fry up some onion in spray oil/ olive oil until its soft. Add whatever veggies you fancy- spuds, butternut squash, sweet pots, carrots plus others. Bung in some meat. Cover with water and cook in oven on about 150 for about 2/3 hours making sure it desn't get dry.
Once its cooked you liquidise and add water until its the consistency you want. Freeze what you don't use.
Couple of large onions, 2lb carrots, 2 large courgettes. Cover with vege or chicken stock cook until all veg is soft. Drain veg (save stock) process in food processor (or likewise)to whatever consistency you prefer - add back to stock, reheat and season to taste. It should be very thick. sounds gross, but tastes wonderful.
If you want something a bit special - swirl a bit of cream into the centre of each bowlful and a bit of chopped parsley.
Can freeze prior to adding cream.
You can take any soup recipe and make it without fat
what kind do you like?
Chop an onion, green pepper, 3 carrots (or so), 3 sticks of celery (or so), add a can of tomatoes and some tomato puree
add one clove garlic, tbsp basil, half tbsp oregano, half tsp rosemary, bay leaf
add up to 2 pints veg stock
stick in a pan and simmer, lid on for about 45 mins to an hour
take lid off, add handful of pasta and splash worcester sauce and simmer for 15 minutes
Carrot and Coriander
Chop onion and 2 leeks, fry (use fry light or tbsp water in non-stick pan) for 10 mins... add pack of organic carrots and a couple of pints of stock ... simmer for 30 - 45 mins .. then throw in a pack of fresh coriander and blend ... when you pour into bowls can add a bit of fat-free fromage frais / low fat creme fraiche
onion, garlic, mixed peppers, courgettes, tin of chopped toms, stock (from cube), simmered for 30 mins or so then whizzed up - gorgeous and no fat except for frying onion in
I've become a healthy homemade soup junky. Basically I get which ever veg I like, the other day it was left over Xmas veg! Carrots, cauliflower, sprouts and broccoli, roughly chopped, chucked in a pan with about 1 litre of water and a veg stock cube and boiled for about 1/2 hour, then I just whizz it up with a stick blender, sounds gross but was delicious - DS(3) loved it as well.
Butternut Squash or pumkin soup is also scrummy as it blends well and goes 'creamy'.
I've also got a really nice chunky minestone recipe, let me know if you'd like it.
These are a couple of good ones from my Scottish Slimmers recipe cards and as both are "free" food they are low in fat and calories. Have tried both and they are yummy, freeze well and dst enjoy them too -
French Onion Soup
450g onions, sliced
900ml beef stock
Put onion slices in a large saucepan with 2 tbsp water. Cover and cook gently 10 minutes (check as might need a tiny bit more water.) Stir onions , add another 2 tbsp water, cover and continue to cook gently for 10 min more. Remove lid, turn up heat and stir-fry until water has evaporated and onions gone golden brown. Stir in beef stock and warm through - season with fresh ground black pepper.
Roasted Squash & Red Chilli Soup
1 x 700g butternut squash, deseeded and cut in half
2 medium onions, peeled and quartered
1/4 - 1/2 tsp cumin
900ml chicken or vegetable stock
1 red chilli, de-seeded and finely sliced (or use chilli powder to your liking.)
Preheat oven gas 8. Place squash in a roasting dish together with the onions, drizzle with a little olive oil and bake 45-60 minutes. When cool enough to handle, scoop out squash flesh and blend together with the onions with a blender or processor. Add cumin to taste and enough stock to blend to a puree.
Stir-fry the sliced chilli with a little olive oil for 1-2 minutes in a large saucepan then add puree with remaining stock. Bring to a simmer and cook gently about 5-10 minutes to allow flavours to develop. Stirring often.
chicken breasts cut into chunks add to large saucepan of boiling water (just enough to cover chicken) and simmer for 20 minutes.
remove any floating fat with spoon
potatoes and parsnip cut up into large cubes
add one leek and a few carrots cut into coins
savoy cabbage shredded
finely chopped ginger and chilli (not much)
two cloves of garlic
handful of red lentils
one to two cans of chopped tomatoes
pepper and thyme
and voila - you have a delicous winter low fattening and extremly tasty soup, freeze remaining and it tastes even better when reheated as it thickens after being frozen.
let me know if you do it.
oh and by the way, when the chicken is ready add all the veggies etc except the chopped tomatoes and allow it to come to the boil, simmer for about 30 mins and then add the chopped tomatoes and cook for a further 5 - 10 mins
Cut up into chunks tomatoes, carrots, onions, red peppers and garlic. Lightly coat in olive oil and sprinkle on salt and pepper. Roast in hottish oven for approx 45 mins. Add hot stock and scrape up all the bits. Liquidise.
I have the recipe for WeightWatchers No Point vegetable soup if you want to lose the will to live.
Marthamoo, you've made me very envious by posting on the other thread to say you're drinking Champagne...thanks but no thanks. twobysea, that onion one sounds like the kind of thing. I could just buy organic beef stock couldn't I? Thanks for these, very much.
www - you have just had me salivating for my delicious baked French Onion Soup - but I've searched all through my recipe box and can't find it
But I thought you were veggie?
Prufrock, no, just my children are veggie!
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