Requesting all your healthy soup recipes!

EPortJake

I made this soup off the cuff the other day and it was delicious:

Bacon, Tomato and Lentil Soup.

4 Low fat bacon medallions
1 Large onion
5 Large on the vine Tomatoes
1L Veg stock
1 Can of Lentils
2 Bay leaves
1 Tsp Dried Basil
1 Tsp Dried Parsley
Pepper

Fry the chopped bacon and onions (no oil) for a few minutes. Add the chopped tomatoes, stock and bay leaves and simmer for 15 minutes covered. Remove the bay leaves and blend. Add the lentils and herbs and cook for a further 10 minutes. Season with black pepper (you probably won't need salt as the bacon and stock are salty enough).

As a starter - 106 cals/bowl, makes 6 x 300g bowls, 13 Carbs, 2 Fat, 8 Protein.
As a main - 210 cals/bowl, makes 3 x 600g bowls, 26 Carbs, 4 Fat, 16 Protein.

alison0511

Mmm soup... bump for later!

Cntrygal81

Bumping for later!

janemem

Here's my butternut squash soup recipe, it's delicious! :happy:

I've just finished making a butternut squash soup, as it tastes very similar to pumpkin you could use that instead of the squash.
Or any other variety of squash will work as well.


Here's what I used;

870g Squash, Peeled, de-seeded and roughly chopped
290g Onion, roughly chopped
15ml Light olive oil
1 x Knorr Oxo Cube

Seasoning;
Cumin, red pepper flakes, oregano, garlic, bay leaf, salt & pepper


Just heat the spices up in a large saucepan first and when they give off their aroma add the chopped onion and sauté on a medium heat for 5 minutes. Add a splash of water to the pan if the onions begin to stick to the pan.
Add the chopped squash, crumble the stock cube over and add enough boiled water to cover the lot.
Bring to a boil and then simmer until the squash has softened, approx. 10-15 minutes. Check the seasoning and adjust as necessary.
Take the pan off the heat, wait for it to cool down a bit and remove the bay leaf then either blend the soup in the pan with a stick blender or transfer to a food processor/blender and blitz until it reaches your desired consistency.
Serve with a dollop of natural yoghurt and a sprinkle of chilli flakes.


Nutritional Info per 100ml (not including the yoghurt);

Calories; 40
Fat; 1
Sat. Fat; 0
Carbs; 7
Protein; 1
Fibre; 1

My soup came out at a total of 1450ml and I'll portion it into 250ml tubs for the freezer so each portion will contain only 100 calories, perfect for a snack on these cold autumn days.

jenready

bump

Sabresgal63

Bump

howdeelightful

bump

LoriBeMe

Making this for the Jets/49ers game on Sunday! Yummmm!

Thanks for this! :glasses:

**Texas884041**

NicoleZ1515

Most of these are pretty healthy. http://pinterest.com/zorro1115/soups-and-stews/

LanaeCarol

What an amazing collection of recipes. I can't wait to try some of them.

Schaj

bump

littlelily613

bump

littlelily613

Just curious: has anyone ever made a squash soup WITHOUT pureeing it? I don't have a blender, a food processor, or a hand blender, but I do have a giant squash that needs to be eaten.

mwp164

OK this thread inspired me. I have been experimenting in the kitchen and came up with a delicious Fall/Winter Soup that I thought I'd share.

Kielbasa Soup

Recipes Makes 1.5 gallon (12 2-cup servings)
Each serving is 150 calories

2 32 oz cans of beef broth
1 broth can of water
3 heaping tbsp of beef bouillon
1 package Hillshire Farms Turkey Polska Kielbasa
1 28 oz can Hunt's diced tomatos (garlic, oregano, basil style)
6 cups chopped Kale
8 scallions diced
1 clove garlic diced
8 oz chopped mushrooms
1 tbsp worcestershire sauce
1 tbsp pickapeppah sauce
1 cup (dry) orzo
salt and pepper if you like

Chop and brown your kielbasa
Add to a large stock pot along with all remaining ingredients except orzo
Boil for 2 hours
Add orzo and boil for an additional 10 minutes

If you like you can top with a little mozarella, asiago or gruyere...but you'll need to add those calories.

Excellent thread, hope this adds to it.

janemem

OK this thread inspired me. I have been experimenting in the kitchen and came up with a delicious Fall/Winter Soup that I thought I'd share.

Kielbasa Soup

Recipes Makes 1.5 gallon (12 2-cup servings)
Each serving is 150 calories

2 32 oz cans of beef broth
1 broth can of water
3 heaping tbsp of beef bouillon
1 package Hillshire Farms Turkey Polska Kielbasa
1 28 oz can Hunt's diced tomatos (garlic, oregano, basil style)
6 cups chopped Kale
8 scallions diced
1 clove garlic diced
8 oz chopped mushrooms
1 tbsp worcestershire sauce
1 tbsp pickapeppah sauce
1 cup (dry) orzo
salt and pepper if you like

Chop and brown your kielbasa
Add to a large stock pot along with all remaining ingredients except orzo
Boil for 2 hours
Add orzo and boil for an additional 10 minutes

If you like you can top with a little mozarella, asiago or gruyere...but you'll need to add those calories.

Excellent thread, hope this adds to it.

This sounds lovely, I presume that 'Polska Kielbasa' is a Polish turkey sausage?
I'd substitute that for some spicy Turkish sucuk, it's not as fat free as turkey but a little goes a long way flavour-wise so you don't need to put a lot in.

Thanks for posting, I may well give this a try when I have some freezer space again (I've stockpiled my butternut squash soup, lol!). :laugh:

janemem

I made this soup off the cuff the other day and it was delicious:

Bacon, Tomato and Lentil Soup.

4 Low fat bacon medallions
1 Large onion
5 Large on the vine Tomatoes
1L Veg stock
1 Can of Lentils
2 Bay leaves
1 Tsp Dried Basil
1 Tsp Dried Parsley
Pepper

Fry the chopped bacon and onions (no oil) for a few minutes. Add the chopped tomatoes, stock and bay leaves and simmer for 15 minutes covered. Remove the bay leaves and blend. Add the lentils and herbs and cook for a further 10 minutes. Season with black pepper (you probably won't need salt as the bacon and stock are salty enough).

As a starter - 106 cals/bowl, makes 6 x 300g bowls, 13 Carbs, 2 Fat, 8 Protein.
As a main - 210 cals/bowl, makes 3 x 600g bowls, 26 Carbs, 4 Fat, 16 Protein.

I'll be making this one too

hughv1

The most filling, hearty soup I ever made was this Moroccan-inspired Sweet Potato & Chickpea soup - great for meat free Mondays! Nutrition details:

Makes 4 big serves - 362 Calories / 1514 kilojoules
Protein; 10.9g, Carbohydrate: 63.1g, Fat: 8.5g, Saturated Fat: 1.3g

Ingredients:

2 Tablespoons of olive oil
1 large brown onion
2 garlic cloves, minced
1 teaspoon ground coriander
2 teaspoons of ground cumin
1/4 teaspoon of chilli powder
600g of sweet potato, peeled
500g of carrots
6 cups of vegetable stock
300g can of chickpeas, drained, rinsed
1/2 a small lemon, juiced

trud72

Dude it is easy throw your meat in,throw a ton a veggies in and let it simmer till done and flavour only really the the cals in the meat! :bigsmile: why bother with wine and cream and all the crud? its wasted cals! :drinker:

Aljos

thanks a lot guys.

oOMusicBabii

Bump.

Reading later; want soup so much.