soup ideas?

Here are the two soup recipes that I make most often. For both of them, you will need one onion, some whole carrots and parsnips, and parsley and dill.

Chicken soup:
Start heating a pot full of water, but do not let it get much above a simmer. Clean chicken pieces and add to pot (you can remove skin for lower fat, but I strongly recommend including the chicken neck for flavor). Wait for the bone marrow to form a scum on the surface of the water and skim it off. Add an onion. 30 minutes later, add carrots and parsnips. 15 minutes later, add herbs. 15 minutes later, you are done. You can eat the broth clear, or you can re-add the meat and vegetables.

Bean soup:
Get a bean soup mix. Discard any flavor packets. Cook according to the instructions on the package. One hour before the end of cooking, add an onion. 30 minutes later, add carrots and parsnips (you can chop them up if you like them in your soup). 15 minutes later, herbs.

I made a fantastic soup at the weekend. I fried chopped onion in a little oil then added grated carrot, swede and parsnip. I let that cook down a bit then added some soup mix and topped it up with chicken stock. I should get 5 servings out of that and it's 167 calories per serve.

Throw one rough chopped onion, some celery stalks, and a head of cauliflower into a pot. Add a carton of low sodium chicken broth and a couple cups of water. Simmer about an hour, then puree (love my immersion blender) and season to taste - I just add a little salt and pepper. So creamy and filling for about 30 calories a bowl and with the calorie count so low, leaves room for some add-ons, like drizzle of chili oil, leftover asparagus or other veg, even a bacon crumble or cheese sprinkle.

best with a blender for smoothness but just as good chunky:

A very easy (and low calorie) pea and mint soup. (makes between 4-6 servings)
1 500g bag of frozen peas
2 cloves garlic
1 stock cube (I use veg but chicken is good too)
a couple of sprigs of fresh mint

Cook peas in some water along with chopped garlic & stock cube. Add mint when peas are soft. Blend until smooth. Freezes well too.

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Not so low calorie but still very easy and delicious cauliflower and stilton soup (made some yesterday) (makes 4 servings)
1 medium head cauliflower (or bag of frozen florets)
Stock, chicken (1 stock cube)
1 clove garlic
Chopped chives (around 2 tablespoons)
Stilton cheese (to taste). I use about 40g

Cook cauuliflower, garlic and chives in the stock until soft and well cooked. Blitz / blend until smooth. Add stilton and simmer until incorporated, stirring all the time. Give a final blitz and serve.

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Oh I love soups, i don't have a soup maker and don't use the slow cooker to make soup. Just a pan on the hob, i'm doing slimming world at the moment so pack my soups with lots of veggies.

In Fry Light (olive) sweat a chopped onion, then add leeks for 5mins; if i've got carrot that will go in too. Chopped potato is chucked in too. You don't need to make sure all the veg is cooked completely here. Then I love the kallo (veg) stock cube pop this into a jug add boiling water (about 1litre) mix a bit til it dissolves and pour over the veg in the pan. I add a good spoon of mixed herbs and bring to boil and then on a low heat to simmer for about 20 mins, the veggies will be nicely cooked. with a hand blender whiz for a bit but i like a bit of lumps of leek and potato. If its too thick i add a bit of boiling water to thin. If its too thin drop in some micro pasta but not alot at all.

All my soups start with fry light and onion and kallo stock cube, but i have made all sorts carrot and corriander, chicken and sweetcorn, mushroom. you can make whatevers leftover veggie. I have just experiamented with lettuce soup recently it wasn't a great success lettuce doesn't have much flavour it would defo need something strong tasting like bacon.

:flowerforyou:

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Hamburger soup

1 lb burger
1 can tomato soup/1 can water
2 cans beef broth
1 can corn
1 cup cooked pasta (or use less and cook it in the soup)
Garlic and onion to taste

Also good using turkey burger and chicken broth as subs

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I make this in my slow cooker once a month and everyone is always asking me to bring it to events. It's really good!

http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/

I do a crockpot chickin & dumplings:
1.5 lbs boneless, skinless chicken breast
3 cans of Campbell's Healthy Request Cream of Chicken soup
1.5 carts of Swanson unsalted chicken stock
Rosemary, Parsley, Sage, Thyme, Marjoram, minced garlic, onion powder & cracked black pepper to taste.
1 batch of Bisquick biscuits made with whole milk

Put chicken in bottom of pot and add stock, soup and herbs. I let mine cook on high for bout 2 hours and switch to low. About an hour before serving I remove the chicken, turn the crock back up to high and add the dumplings.

For the dumplings (still working on this) I make 1 batch of Bisquick biscuits. I roll them in to little balls and then flatten them out and put them into the broth. Once they're all in, I shred the chicken and put it back on top.

The dumplings are still a work in progress. Using Bisquick, mine are turning out a bit gummy. The original recipe called for half a can of canned biscuits. I'll probably try that next go round.

I portion the batch into 5 servings and they're approximately 400 calories each according to the recipe calculator on here.

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Okay, someone already posted this, but now I can't find it..I wanted to give them credit!
I made this yesterday..put it in the crockpot in the morning and had it after work...really delicious and easy! My neighbor had some and said it's the best thing I've ever made....here it is..

Chicken Tortilla Soup

1 lb boneless skinless chicken
2 10 oz can enchilada sauce
1 can diced tomatoes
1 can diced tomatoes w/ green chilis
1 can drained black beans
1 bag frozen mixed stir fry veggies
1 bag frozen peppers & onions
3 minced cloves garlic
2 boxes chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken. Top with crushed baked tostitos and reduced fat mexican blend cheese. Enjoy!

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