Requesting all your healthy soup recipes!

Bump ! This is awesome ! Thanks !

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Bumping for later. Thanks! I'll see if I have anything new to add but I doubt it. Looks like soups are all covered

This is one of my favourites:

http://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup

Grating the carrots is a bit of a pain, so I use a food processor with a grater attachment.

That looks delicious - thanks for sharing. Interesting that it's made with milk...

I meant say that I make it with coconut milk, which does up the calories a bit, but makes it very tasty.

bump!!

Soups AND the crockpot! Cab't go wrong there! Thank you for all the great recipes!

Low sodium veg stock
A dollop of Thai green curry paste
A load of peas.

Lovely.

Amoy - Reduced Salt Soy Sauce, 50 ml
Buxtons - Mineral Water, 3000 ml
Cheese - Parmesan, grated, 50 g
Oxo - Reduced Salt Cube Vegetable, 2 Cube
Worcester Sauce, 3 tablespoon
Mortons Coarse - Sea Salt, 2 tsp
Spice - Smoked Paprika, 1 tsp (2g)
Spices - Rosemary, dried, 1 tsp
Spices - Pepper, black, 2 tsp
Leeks - (bulb and lower leaf-portion), raw, 1300 g
Sweet potato - Cooked, baked in skin, without salt (Sweetpotato), 5 large (about 1/3 more then the leeks)
Flora - Buttery Spread, 0.5 container (100 gs ea.)

fry chopped leeks in the butter. steam chopped sweet potato. shove in a blender with as much water as you need. boil through. add whatever seasoning you like (need something sour and robust, or may be too sweet). Guzzle.
Recipe makes about 4 litres.

Very nice with parmesan. optional add olive oil and butter.


Per 100ml: cals 47 carbs 9 protein 1 fat 1 sodium 174 sat fat 0

HAMBURGER SOUP
1 pound ground beef
4 stalks celery, coarsely chopped
1/2 cup onion, chopped, 2 1/2 ounces
1 clove garlic, minced
9 ounces cabbage, chopped, 1/2 medium or 4 cups
2 ounces fresh spinach thinly sliced
2 cans beef broth
4 broth cans water
8 ounce can tomato sauce
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Spicy Seasoning Salt or seasoning of your choice

Brown the hamburger with the onion and celery. Drain fat. Add the cabbage; cook and stir until tender. Add all remaining ingredients; bring to a boil. Cover and simmer on low for about 2 hours. Adjust seasoning to taste.

Makes about 8 servings
Can be frozen

Per Serving: 126 Calories; 7g Fat; 11g Protein; 5g Carbohydrate; 2g Dietary Fiber

Cut up an entire small-medium head of cabbage and sautee it in 2-3 tbs of olive oil. When it's starting to become transparent, add a bag of frozen mixed veggies and two jars of your favorite pasta sauce, plus one jar's worth of water. Add seasonings to taste and let simmer for an hour or so. Eat for days and days, be very full and, ahem, regular.

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups broth (today I used Light Vegetable Stock)

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!


NUTRITION ESTIMATE
Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; (Sodium would really depend on which broth you use.)Cholesterol; 0

NUTRITION NOTES This soup is low-cal, low-carb, high-fiber and no-fat. But hmmm. What about the claim that it has no points in the Weight Watchers world? I suppose so, since all the ingredients are "free". But honestly, a calorie's a calorie and so I count every one of them whether from chocolate cake or fresh vegetables. In my book, this Garden Vegetable Soup counts as 1 point but is a definite one-point winner.

KITCHEN NOTES
Zero point soups are easy to make without a recipe. Just cook a pile of non-starchy vegetables in 6 cups of a non-fat broth. It's even easy to convert one-point soups to zero-point soups.

I ALWAYS DOUBLE MY RECIPE AND FREEZE IN INDIVIDUAL CONTAINERS FOR A YUMMY SNACK ANYTIME! To me it taste even better after it has been frozen, kinda like pasta the next day!

This is SO fast and SO good!!!

One half bag of chopped cabbage (Gordon Foods)
One package mixed vegetables
One large Swansons container of beef or chicken broth

Season to taste whatever your choice is: Salt - pepper - seasoning salt - garlic powder - I ALWAYS use spicy seasoning.

Place all ingredients in large pan - cover and let simmer until cooked and favors blend.

NOTE: Many times we will have 1 cup of this soup before our regular meal. Really helps cut the hunger pangs.
Sometimes I have added fresh ground turkey or chicken to make it a full meal