Vegetable soup?

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kittybitz79
kittybitz79 Posts: 213
in Recipes
Anyone have a good vegetable soup recipe they are willing to share.

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  • Dibbsa
    Dibbsa Posts: 19 Member
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    Yummy Tomato
    2/3 red (or white) onions softened in oil/garlic/chilli
    1 tblsp of lazy garlic or similar
    1 tblsp of lazy chilli or similar
    1 tblsp of chilli infused olive oil or normal olive oil
    4 cans of chopped tomatoes
    1 (or 1.5 cans) of tomato puree
    2 vegetable stock cubes diluted in litre of water
    Large jar of roasted red peppers
    Good dose of dried Oreganoapprox. 3tbsp
    Salt & black pepper

    All boiled up for about a half hour, then blitzed with a hand blender. This makes about six good portions - calories approx. 138 per portion (low fat!)
  • Dibbsa
    Dibbsa Posts: 19 Member
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    Butternut squash & carrot (with a hint of curry)
    1 large butternut squash (I don't peel but you can)
    4 or 5 good sized carrots
    3 vegetable stock cubes in 1.5 litre of water
    Cumin spice - 2 tbsp
    1 tbs of lazy garlic
    1 tbs of lazy chilli
    Salt & pepper to taste.

    All boiled up for about 40 minutes or until veg is soft, then blitzed with hand blender - again 6 portions about 130 cals each.
  • Dibbsa
    Dibbsa Posts: 19 Member
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    The soup above, also works with butternut squash apple & cinammon (instead of carrots and cumin)


    Celeriac & Cauliflower (can add some cumin also)

    As above substituting the BNS and carrots with Celeriac & Cauliflower.
  • Jemmuno
    Jemmuno Posts: 413 Member
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    Green Veggie Soups

    2 Leeks (white and light green parts chopped
    1 tbs Minced Garlic
    3 tbs Olive Oil
    1 Head of Broccoli (chopped into small florets
    Spinach chopped ( if you want, my bf doesn't like the spinach so I'll leave it out if I'm making some for him too).
    2 Med Zucchini (chopped)
    6 cups of water
    4 basil leaves ( If I don't have fresh basil, I just use dried minced basil from a container).
    1tsp Salt
    1tsp Pepper

    Turn stove on med, add leeks, minced garlic, and olive oil. Let cook for about 5 min, then add broccoli, spinach, and zucchini. After all that has slightly cooked about 5 to 10 min, then add the basil, salt, and pepper, mix it up real well then add the water. Let the water come to a boil then turn it down so that it can simmer for about 20 min. I usually cover it, but you don't have to.

    Side note-a lot of the measurements are estimations becuase I don't measure any of my spices.
  • Dibbsa
    Dibbsa Posts: 19 Member
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    A great tip for storage is to use old Dolmio/Ragu or similar sized (sauce) jars. If you put a spoon and some boiling water in each once your soup is blitzed and still boiling hot. Pour the water out of each jar, then fill with the hot soup, immediately put the lid on - this effectively heat seals the soup into the jar, thus preserving it. You will hear the jars pop about an hour later.

    I've kept soup for weeks doing this.
  • flossylimejuice
    flossylimejuice Posts: 2 Member
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    Lentil and Vegetable Soup

    3 pints of water
    2 veg or ham stock cubes
    2 carrots
    2 sticks of celery
    1 leek
    1 chopped onion
    300g red lentils
    salt and pepper to taste

    Bring water to the boil, add stock cubes, all the veg then the lentils, simmer for about an hour.
    Delicious, very filling and 100 cals Serves 6
  • kittybitz79
    kittybitz79 Posts: 213
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    Thanks for the awesome recipes will be trying them all.

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