Requesting all your healthy soup recipes!

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  • rfsatar
    rfsatar Posts: 599 Member
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    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
    GlowingBonesAndRedSatin Posts: 32
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    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
    ValerieMartini2Olives Posts: 3,041 Member
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    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
    karebrr23 Posts: 49
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    bump...these sound great :)
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    .
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Marking for later -- we're preparing for cold-weather food, too! :)
    brrrrrrrrrr

    I think we need to add to this soup list!!:tongue:
  • tasharock
    tasharock Posts: 136 Member
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    bump!
  • Fairysoul
    Fairysoul Posts: 1,361 Member
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    I have split pea and ham soup in mine right now!
  • Keto_Keith
    Keto_Keith Posts: 73
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    http://www.foodnetwork.com/recipes/emeril-lagasse/creole-onion-soup-recipe/index.html
  • Teachinjen
    Teachinjen Posts: 88 Member
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    bump
  • 2youngatheart
    2youngatheart Posts: 338 Member
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    Bumping for later...great thread!:flowerforyou: r
  • PaulFields56
    PaulFields56 Posts: 108 Member
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    We love this simple, quick and light Zucchini Curry soup. http://allrecipes.com/recipe/curried-zucchini-soup/ Enjoy.
  • vancityduck
    vancityduck Posts: 26
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    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
    oldernotwiser Posts: 175 Member
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    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
    goatdancer Posts: 1 Member
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    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
    anna_b1 Posts: 588 Member
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    obligatory bump!
  • drj1955
    drj1955 Posts: 31 Member
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    Bump
  • MissyPoo2013
    MissyPoo2013 Posts: 190 Member
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    Bump
  • phard53
    phard53 Posts: 40 Member
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    bump!
  • Ellienana
    Ellienana Posts: 79 Member
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    Bump

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