No cal soup (slimming world?) receipe please? xx

[escape]

Hi there
If I remember my days from Slimming world - wasn't there some kind of tpmato based soup that was really low in cals?
I am abroad now, so can't attend meetings again, but really want to find something other than sandwiches and salads for during the day.
Thanks in advance

anyone?

Here's one from the SW website for Tomato Soup

INGREDIENTS

1 large onion, chopped
1 lb tomatoes, chopped or 2 x 397g/14 oz cans chopped tomatoes
bouquet garni
568ml/1 pt stock made from a Chicken Bovril or vegetable stock
seasoning
chopped parsley for garnish

INSTRUCTIONS

1. Cook the onion and tomatoes with the bouquet garni and stock for 15 minutes and then allow to cool slightly.
2. Remove the bouquet garni and liquidise the soup. Season to taste and re-heat before serving, garnished with chopped parsley.

thank you!

Here's another soup recipe. Both soups are FREE on green and original days.

Roast Mediterranean Vegetable Soup

INGREDIENTS

1 small butternut squash
1 medium red pepper
1 medium yellow pepper
1 large red onion
2 large beefsteak tomatoes
2 garlic cloves
juice of 1 lemon
a few sprigs fresh rosemary
salt and freshly ground black pepper
Fry Light
1.2 litres/2pt chicken stock made with Bovril or vegetable stock
rosemary to garnish

INSTRUCTIONS

1. Preheat the oven to 200C/400?Gas Mark 6. Halve the squash and scoop out the seeds. Cut each half into four equal pieces. Halve and de-seed the peppers, and cut each half into four pieces.
2. Peel the onion and cut into thick wedges. Remove the stalks from the tomatoes and cut in half. Arrange all the vegetables on a large, non-stick baking sheet or shallow roasting tin.
3. Peel the garlic and slice thinly. Sprinkle over the vegetables along with the lemon juice. Scatter the rosemary on top and season well. Spray lightly with Fry Light and bake in the oven for 30 minutes or until tender.
4. Discard the rosemary. Scoop out the flesh from the squash and place in a food processor or blender. Reserving a piece of each pepper and some onion for garnish, add all the other vegetables and 426ml/0.75 stock, and process for a few seconds until smooth.
5. Transfer to a large saucepan and stir in the remaining stock. Heat through for 4-5 minutes until piping hot.
6. Adjust the seasoning if necessary and ladle into warmed soup bowls. Slice the reserved peppers and onion and place on top along with fresh rosemary to garnish.

any veg based soup with no oil

carrot and coriander
minestrone
spinach

thanks guys!
As i am in the med I have no excuse for all these lurvely vegetables they sell on street corners!