Any lovely low cal soups guys please (uk) Tia

size102b

Hi I'm looking at making soup as bread is so high carb & calories
Anyone got nice soup recipes with macros please ? Plus how long it will keep in the fridge

Much appreciated

Scamd83

Bread is high carb/calories? A slice of bread is about 100-130 calories with 15-20 grams of carbs. How little are you eating if that is high?

size102b

1 slice is that X 2 for s sandwich is 260 calories without a filling
I'm eating 1500 calories a day I find bread makes me hungry & too high in carbs 18g is average a slice that's 36g on just bread.
I lose weight better if I don't eat bread.

ktekc

I love olive gardens zupa toscana soup i found a light version here, https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1003224 i used chicken sausage instead of turkey though. I froze mine in cup containers so not sure about fridge. Potato texture is a bit wierd after thawing but tastes the same.

size102b

Thanks @ktekc

Scamd83

size102b wrote: »

1 slice is that X 2 for s sandwich is 260 calories without a filling
I'm eating 1500 calories a day I find bread makes me hungry & too high in carbs 18g is average a slice that's 36g on just bread.
I lose weight better if I don't eat bread.

Just have one slice then if that is too high for you but you really want bread.

size102b

I don't want bread hence post

mdewhirst44

Best soups start with a little olive oil, carrots, celery and onions. Sautee until onions are transparent. Add greens, zucchini, cook just a few minutes. Add water, boullion, a can of fire-roasted tomatoes and a can of rinsed, drained black beans or kidney beans. Add salt, pepper, oregano, basil, thyme as desired. Voila, homemade minestrone, healthy and keeps for several days in the fridge. Great for bringing to work.

dklibert

Here are some low cal veggie soups. Not sure if the ingredients are UK friendly. I hope you will have substitutions.

Southwestern Style Vegetable Soup
Italian Style Vegetable Soup
Hot and Sour Vegetable Soup

hdatres

ktekc wrote: »

I love olive gardens zupa toscana soup i found a light version here, https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1003224 i used chicken sausage instead of turkey though. I froze mine in cup containers so not sure about fridge. Potato texture is a bit wierd after thawing but tastes the same.

I've made this myself plenty of times. I thought it would be complicated because it's "olive garden "but it is very simple and my family really enjoys it

scrap

mdewhirst44 wrote: »

Best soups start with a little olive oil, carrots, celery and onions. Sautee until onions are transparent. Add greens, zucchini, cook just a few minutes. Add water, boullion, a can of fire-roasted tomatoes and a can of rinsed, drained black beans or kidney beans. Add salt, pepper, oregano, basil, thyme as desired. Voila, homemade minestrone, healthy and keeps for several days in the fridge. Great for bringing to work.

I made this soup yesterday with the following changes. Roast cauliflower, zucchini, eggplant in the oven to increase depth of flavor. Add one sweet potato, lg can of tomato juice, low sodium bouillon, and enough water to make it 20 1 cup servings. This will be about 80 cal/cup.

Judymnelson

Minestrone Soup

(not sure how long it keeps but Ive had it in the fridge for at least 5 days and it was fine still..

Ingredients
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 cans (14 ounce) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen green beans Italian style
1 tablespoon dried basil
15 fresh parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked elbow macaroni
11 teaspoons grated Parmesan cheese

In a large saucepan, sauté the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.

Stir in the broth, tomato sauce, beans, tomatoes, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
Ladle soup into bowls. Sprinkle with cheese.

Nutritional Facts
1 cup equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 443 mg sodium, 29 g carbohydrate, 7 g fiber, 8 g protein.

size102b

Thanks guys they sound lovely

Dreamgirl565

Homemade carrot & Orange soup, 8 carrots soften in a pan, add 1 vegtable stock cube, zest of 2 oranges, leave to cook, before finish squeeze the juice of oranges into soup, put in blender & voila. It also freezes really well

jgnatca

Any stock based soup will do. Add onions, celery, and whatever root vegetables, beans and meats you happen to have around.

yessiecruz74

Elie Kreiger minestrone soup, add cabbage take away pasta, you can find the recipient online

6pkdreamer

Morrocan Lentil Soup
https://spoonwithme.com/2011/01/30/moroccan-lentil-soup/
I've made this soup- cheap, nutrition. I got 10 serves from this recipe ie about 11/2~2 per cups plate.
Good for fibre, protein, iron and tasty! Lentils cook very quick also.

Nutrition Facts
Servings 10.0
Amount Per Serving
kilojoules 870 I think base on 2 cups ie
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 624 mg 26 %
Potassium 236 mg 7 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 9 g 36 %
Sugars 3 g
Protein 12 g 24 %
Vitamin A 22 %
Vitamin C 19 %
Calcium 7 %
Iron 20 %

mjwarbeck

Borscht
Carrot and lentil
Thai Sweet potato
Hot and sour
Miso
Any veggie soup

Unknown

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