to shamelessly abuse the AIBU topic to ask for soup recipes?

[pigeononthegate]

I'm living on soup and salad at the moment (low calorie diet to lose a large amount of weight for health reasons) and I'm incredibly bored with all the soups I know how to make. I'm looking for recipes which are low calorie but flavourful, as I'm a greedy bastard and intense flavours make up for the lack of stodge!

I'll share my favourite to start us off:

Roast 4 chicken thighs in the oven, strip all the lean meat off and chop it up

Fry two large onions in a splash of oil until there is plenty of colour on them, then add half a pound of chopped mushrooms and fry for another minute

Add a litre of chicken stock, half a litre of water and a tbsp of Marigold powder (or two veg Oxo cubes), a tsp of pepper and a large pinch of mixed herbs

Mix a heaped tbsp of plain flour with a bit of water and add while stirring. When it thickens, add the chopped chicken and simmer for 15 minutes before serving

All recipes gratefully received! The MN "soup is not a meal" contingent need not apply

allrecipes.co.uk/recipe/3339/lightly-spiced-tomato-and-red-lentil-soup.aspx

Frozen mushrooms from Tesco.
Favourite stock and any veg.
Creme fraiche to serve.

Sweetcorn and potato broth - family favourite!

Soften finely diced onion or shallot
Make chicken stock with 2 cubes (or more to taste) and add
Add 2 handfuls of frozen sweetcorn and one diced potato (small dice)
Simmer until potatoes are soft

Optional extras to add at the end - tablespoon of sweet chilli sauce, handful of chopped cooked chicken

www.foodforfitness.co.uk/recipes/sweet-potato-chorizo-soup/ this is lovely.

Any time you have a roast chicken use the bones to make stock with, and use that stock as the basis of a soup. You can use it as a clear broth with tiny veg in it, or you can liquidise left over cooked veg into the broth and have a thicker soup. It's so easy and delicious.

Roast a chopped up butternut squash with garlic & cumin.

Fry an onion until soft, add squash and veg stock & simmer for about 30 mins. Blitz until the consistency you like.

Chop several sweet peppers, red onions, garlic cloves, aubergine and tomatoes, toss in a slug of olive oil and pinch of salt, roast in the oven.

Put in a saucepan with good chicken stock. Heat. Blitz to smooth. Fabulous stuff.

These sound fabulous, thank you! I'm going to try the sweetcorn one tonight :)

Lentil is a staple in my house or yellow split pea. Can use ham stock cubes to give more flavour. Onions, carrots, stock cubes, lentils or peas and water.

Also lentil, Corgette and carrot is nice.

I make soup quite a bit for packed lunches.

This one I made recently and it was really nice Squash Chilli and Coconut Soup

Beetroot soup is my current fave. It has a satisfying sweetness to it. I don’t have a recipe, I just boil some beetroot, fry up some onion, il throw in a carrot or whatever wenhave to flavour the stock and make up some stock. Once it’s all done il blend it and add some cream or coconut milk or yogurt, anything like that.

I’m on ww so started making soups
Butternut squash, chilli and onion
Carrot, parsnip and onion
I like the ones you get in the Chinese with chicken and sweetcorn but haven’t tried making it.
I think any 3 veg and veg stock works! Also seen a few people add in lentils. You could also buy soup pasta to bulk it a bit.

Love a soup thread. My current favourite is:

1 chopped onion
3/4 cloves minced garlic
2 minced jalapeños
1 chopped green pepper
1 can black beans
Cumin
Smoked paprika
Chicken stock

Chopped fresh coriander, sour cream, lime wedges to serve.

Sweat the onions, garlic, chillis and green pepper off over a reasonably high heat so they start to soften and colour on the edges.
Turn heat down and add spices & cook for 2 mins.
Add the black beans & around a can and half of chicken stock.
Simmer for 30 mins or so, or until the beans start to break up. I help this along by mashing some against the side to thicken the soup up.
Serve with chopped coriander, a wedge of lime and good dollop of sour cream.

Ooh Angelopal reminded me! One of my favourite winter comfort foods, need to make this now it's getting colder.

Ham hock, bag of split yellow peas, celery, onion, garlic.

Put oil on the bottom of a big saucepan with a lid, layer first the split peas, then chopped celery, then chopped onion, chopped garlic on top. Put a ham or pork hock on top (smoked or not, your preference). Cover with stock, put lid on, walk away and leave to simmer very gently for 3 or so hours. Take out hock, use meat for something else, blitz the soup.

I made this one today:

www.lianaskitchen.co.uk/tomato-basil-soup/

Though instead of fresh mushrooms, I used 2 tins of plum tomatoes. Needed to add a TSP of salt, a TSP of sugar, a knob of butter and a good glug of milk to sweeten it a bit, but it was really tasty

I bought a soup recipe ebook off kindle for a few pounds and there are a couple of crackers in it, I'll dig out the name of it later. The lentil and tomato soup recipe is my fave from it.

allrecipes.co.uk/recipe/8719/print-friendly.aspx

I also added a tin of butter beans and the liquid from the can. It was delicious.

Forgot, plus a big spoon of harissa paste.

Chorizo, Spinach and Chickpea soup is a winner in our house

www.bestrecipes.com.au/recipes/spanish-soup-chickpeas-chorizo/a4dhvj06

Here it is!

<a class="break-all" href="https://www.google.com/url?sa=t&source=web&rct=j&url=<a class="break-all" href="https://www.[[//amazon.co.uk/Soup-Maker-Recipes-Delicious-Nutritious-ebook/dp/B01M3TCLA2&ved=2ahUKEwjDt8qX9-bkAhVHQMAKHQyLDocQFjAAegQIBxAC&usg=AOvVaw02jv0TiIaqX7ttNTNdnHr-?tag=mumsnetforu03-21"" rel="nofollow" target="_blank">www.[[//amazon.co.uk/Soup-Maker-Recipes-Delicious-Nutritious-ebook/dp/B01M3TCLA2&ved=2ahUKEwjDt8qX9-bkAhVHQMAKHQyLDocQFjAAegQIBxAC&usg=AOvVaw02jv0TiIaqX7ttNTNdnHr-?tag=mumsnetforu03-21" rel="nofollow" target="_blank">amazon.co.uk/Soup-Maker-Recipes-Delicious-Nutritious-ebook/dp/B01M3TCLA2&ved=2ahUKEwjDt8qX9-bkAhVHQMAKHQyLDocQFjAAegQIBxAC&usg=AOvVaw02jv0TiIaqX7ttNTNdnHr-]]

Sorry link is crap. The book is called 100 Soupmaker Recipes

I love my fridgebottom soup. There's two basic variations. Green is lovely and super low in calories. soften a few chopped courgettes, leeks, spring onions and throw in whatever is reaching the end of its shelf life- broccoli or cauli (use the storks too), any lettuce, spinach etc. add boiling water and some powdered veg stock and simmer till soft. Add a bit of worcester sauce and lemon juice. Blitz. add some finely chopped herbs (mint, chives basil for example) or a spoon of pesto. You can add a bit of creme fraiche but its fine without.

Fridgebottom 2 needs a bit more prep- but make a huge batch sunday and it will do all week for lunches. Again empty the fridge. Divide the veggies into two. Softer veg- peppers, red onions, courgette, tomatoes, fennel, leeks etc in one pile chopped to similar sizes. Roots - sweet potatos, carrots, parsnips, celariac, beets etc diced tossed iin oil and seasoned well- cumin maybe or even curry powder. Roast for about an hour. After half an hour add the softer veg to the oven.

Into a big stock pan and add some boiling veg stock. Simmer and then blitz. No dairy needed. Always improved with a little grated cheese.....

Mary Berry leek and potato soup. Delicious!

Bacon and lentil!

75g lentils, 2 bacon medallions, half an onion and celery.

Fry bacon onion and celery in a tsp of coconut oil then add to the boiling lentil. Add chilli flakes and spinach and blitz.

Delicious!

I'm goin gto try this one next time I make soup:

Moroccan chickpea soup

Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed
1 tbsp tomato purée
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
200g butter beans
Zest and juice ½ lemon
Large handful coriander and flatbread, to serve

Method
Heat the oil in a large saucepan.
Fry the onion, garlic and celery gently for 10 mins until softened, stirring frequently.
Tip in the cumin and fry for another min.

Turn up the heat, then add the stock, tomatoes, tomato puree and chickpeas, plus a good grind of black pepper.
Simmer for 8 mins.
Throw in broad beans and lemon juice, cook for a further 2 mins.
Season to taste.
Top with a sprinkling of lemon zest and chopped herbs.
Serve with flatbread.

Toss chunks of butternut squash in a tbsp of oil. Roast until golden/browning (about half hour).

Fry onion and garlic in a little butter and olive oil. When golden and soft, add a handful of sage leaves and cook until soft and wilted. Add the butternut squash. Add a litre or so of chicken stock. Bring to simmer until sure the squash is completely soft. Blend with a stick blender, adding cream and salt and pepper to taste.