Requesting all your healthy soup recipes!

mbryant22

bump

hibble

Bump!

Kasya007

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jenmsu83

This is my suuuuuuuper easy chicken soup that I sometimes change up ingredients with...but the base is:

4 cups chicken broth or stock
1/2 onion, diced
3 carrots, diced
3-4 stalks of celery, diced
2 cloves of garlic, roughly chopped
about 1 cup cooked chicken
italian seasoning, any other seasoning you want really
cooked noodles/rice/tortellini/couscous/quinoa/whatever grain you want really

I saute up the carrots, celery and garlic with a little olive oil (or cooking spray) for about 5 minutes and add the italian seasoning to the veggies while they are cooking.

Put the veggies into a saucepan or stock pot and add broth. Bring to a boil and then turn heat down to a simmer and add cooked chicken and cook for about 5 more minutes. (I add the pasta/rice/whatever at the end right before serving so it doesn't get mushy).

I love soup this time of year...and it's really filling. Sometimes I will add canned tomatoes or chopped cabbage to the soup too and it's yummy!

I usually make it into 2 to 3 big servings, but it could serve 4 if you have something else with it.

lambjoo

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Aleph13

I like to use leftover roast chicken to make an asian broth. Heat a load of chicken stock in the pan, add tamarind paste or thai curry paste, fresh chilli, garlic, ginger, turmeric, coriander, fish sauce, lime juice and soy sauce. Add noodles and chicken and some fresh greens like brocoli, pak choi or cabbage... and cook for 3-4 mins. Lovely :-) You can modify this and add whatever you want really. Its good with prawns, leftover beef... you can put mange tout or spring onions in... it's flexible and healthy and very warming with the spices and ginger x

babynew

Been looking around for a split pea recipe. Saw a few goodones here that have been tried. Thanks
:flowerforyou:

easycure

bump

justlistening

Gotta save the recipes! Thanks!

toriaenator

http://www.nutritiouseats.com/hearty-vegetable-soup/

so easy and delicious

rfsatar

I have got the majority of my soup recipes from allrecipes.co.uk (.com for US) ...
I also am gradually putting up my adapted recipes on my fitness blog (should be in my profile as a URL) ...
I batch make soups for lunches - ace!!!!

GlowingBonesAndRedSatin

Per person:
1 cup turkey/chicken broth
1 stick celery, chopped
1/4 cup mushrooms
1 cup egg noodles
1 turkey/chicken breast, cubed
Pepper to taste
Low calorie and très healthy.

ValerieMartini2Olives

Chickpea and Corizo Soup

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

I should note that I did not use the wine or the fresh thyme. I got Aldi's low sodium chicken broth, which really isn't that low sodium (590 mg/serving), so it made my soup high in salt. Next time I will make sure to go to a more-commerically-available-brand grocery store to get lower sodium broth. Other than that, this soup was VERY good and I made 6 300gram servings - which was big and filling for 302 calories

karebrr23

bump...these sound great

Hearts_2015

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Hearts_2015

Marking for later -- we're preparing for cold-weather food, too!

brrrrrrrrrr

I think we need to add to this soup list!!

tasharock

bump!

Fairysoul

I have split pea and ham soup in mine right now!

Keto_Keith

http://www.foodnetwork.com/recipes/emeril-lagasse/creole-onion-soup-recipe/index.html

Teachinjen

bump

2youngatheart

Bumping for later...great thread!:flowerforyou: r

PaulFields56

We love this simple, quick and light Zucchini Curry soup. http://allrecipes.com/recipe/curried-zucchini-soup/ Enjoy.

vancityduck

very healthy carrot ginger soup

10 carrots
3 or 4 red onions
Head of garlic - yes a head
About 2, 3 inches of ginger
Sea salt
Olive oil
Coconut milk

Cut up carrots and onions and peel garlic, toss in 2 tbs of olive oil. Roast for about 40-50 minutes on 400 turning every 15 minutes or so.

Cut up ginger and put in pot and sauté with another 2 tbs of olive oil, cook it for a little bit, then add in 4 cups of chicken broth, then add the roasted veggies, simmer for about 15 minutes. Let cool.

Blend in blender (takes about 3 loads)

Return to pot

Add in a can of coconut milk, warm it up. YUM.

(I have also just tossed all ingredients (except coconut milk) in a crockpot - leave on low for however long you like - i did it for about 5, 6 hours) and then toss in coconut milk and use an immersion blender or a stand up blender then eat. yum!

oldernotwiser

Butternut Squash Soup


Serves 8





2 teaspoons canola oil
2 cups 1-inch slices leeks (white part only; 2 lleeks)
1/2 cup coarsely chopped onions (2 ounces)
2 carrots, sliced (8 ounces)
1 green apple, peeled, cored, and cut into 1-inch wedges (4 ounces)
1 butternut squash, peeled, seeded, and cut into 1-inch chunks (2 pounds)
1 sprig fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons kosher salt
7 cups Vegetable Broth or Chicken Stock, plus more if necessary
1/4 cup frozen orange juice concentrate, thawed
8 teaspoons nonfat plain yogurt
1 green or red apple, peeled, cored, and thinly sliced (4 ounces)
8 sprigs fresh chervil











In a large pot, heat the oil over medium heat.


Add the leeks, onions, carrots, apple wedges,


squash, thyme, bay leaf, allspice, cinnamon, and


salt. Cook, stirring occasionally, for about 10


minutes, until the vegetables begin to soften.


Add the broth. Bring to a boil over high heat,


reduce the heat to medium-low, and simmer,


partially covered, for about 45 minutes, or


until the vegetables are tender. Remove the


thyme sprig and bay leaf and let the soup cool


for 15 minutes.








In a blender or food processor, process the soup


to a smooth consistency. (This may have to be


done in batches.) Return to the pot, stir in the


orange juice concentrate, and reheat gently,


adjusting the consistency by adding more broth


if necessary.








Ladle the soup into heated soup bowls and


garnish each with a teaspoon of yogurt, a couple


of apple slices, and a sprig of chervil.








Makes 8 servings





Calories: 141 Cholesterol:0mg


Carbohydrates: 29mg


Fat:2g Fiber:3g Protein:2g


Sodium:611mg


I have made several versions of butternut squash soup but have not tried this one yet.. It looks pretty tasty.

goatdancer

Made this the other week as we had leftover roast pork, added the chicken for variety bnut any meat or other veg would do i should think Very tasty and quick and easy to make.

Hot & Sour Soup


Ingredients
• 300g Cooked Pork
• 300g Cooked Chicken
• 2 sticks celery (sliced)
• 2 carrots (sliced)
• 250g Chinese Mushrooms (sliced)
• 4 spring onions (sliced)
• 1 125g can Bamboo shoots
• 1 410g can Beansprouts
• 2 tsp. chilli flakes
• 1 135g pack babycorn – chopped
• 2 sliced green chillies (not de-seeded)
• 8 tbsp. cornflour in 8 tbsp. water
• 2 eggs, beaten
• 100ml white wine vinegar
• 2.5L chicken stock
• ½ tsp. cayenne pepper
• 60g thin rice noodles
• 2 tbsp. dark soy sauce
Place all ingredients apart from the eggs, cornflour, spring onions, soy sauce and white wine vinegar into a pot and bring to the boil for 5 minutes or until noodles are done
Bring off the boil and add cornflour/water mixture whilst stirring. Bring back to the boil for 3-5 minutes continuing to stir until soup thickens.
Drizzle in the beaten eggs to form strands.
Add white wine vinegar and soy sauce and stir in spring onions

anna_b1

obligatory bump!

drj1955

Bump

MissyPoo2013

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phard53

bump!

Ellienana

Bump