Need soup recipes!

Butternut squash soup is cheap, easy, and healthy....especially considering the low price of squash right now. Google recipes, there are tons out there. I always swap the cream or cream cheese with some skim milk and laughing cow cheese....

It really doesn't taste like squash...it is a sweeter soup, despite being packed full of vegetables! This is the recipe I used from all recipes with modifications: http://allrecipes.com/recipe/butternut-squash-soup/

I also sauteed carrots and celery. and I added some mushroom and pepper. Its a really adaptable recipe for whatever veggies you have in your fridge. again, i don't use cream or cream cheese...just substitute for skim milk and/or laughing cow cheese. I imagine you could use yogurt as well.

It is a very thick creamy soup. If you like "stuff" in your soup, just reserve some of the sauteed veggies rather than blending them all.

http://www.skinnytaste.com/2011/12/stuffed-pepper-soup.html stuffed red pepper soup its so good. i love this website also for recipes that are healthy and my family enjoys them all.

http://www.cookinglight.com/food/quick-healthy/healthy-soup-recipes-00412000070018/

http://84thand3rd.com/2011/07/28/spicy-carrot-tomato-and-lentil-soup/

This is my go to end of the month and no money soup. I have a batch of it in the freezer at all time. It's cheap, filling and can be as spicy or not as you want and if you run it through the blender and add a tablespoon of sour cream or plain yogurt it looks more expensive then it is.

Thai Spiced Pumpkin and Sweet Potato Soup

1/2 big pumpkin (cost me £2 for the lot, can use it for 2 meals), de-seeded and cut into wedges
1 large sweet potato
4 cloves garlic
2 tsps of thai seasoning
1-2 thin slice scotch bonnet chilli (optional)
Vegetable stock to cover

Roast pumpkin at 200 celcius for 30-40 mins, leave to cool and peel skin off, add to slow cooker, peel and chop potato add to slow cooker with spice, stock, garlic and chilli if wanted. Cook until sweet potato is cooked. Blitz with hand blender, add more stock if needed.

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Chicken Tortilla Soup

Saute 1 large onion, diced, in 4T olive oil, til softened. Saute 1T minced garlic for an additional minute.
Stir in: 2c salsa of choice, 2 15oz cans fire roasted tomatoes, 2T cumin, 1T oregano, chili powder to taste, 2Q chicken stock, 2 small cans evaporated FF milk
Bring to a simmer
Add in enough chicken to make your family happy...for us its 4 large chicken breasts, whole...and simmer til chicken is done.
Remove chicken and shred. Run soup through a food processor, use a stick blender, or a regular blender til the soup is smooth. Return chicken to the pot.
Serve soup with whatever garnishes flot your boat: diced tomato, avocado, shredded cabage, shredded radishes, tortilla strips, cheese, etc. I usully make cheese quesadillas to go with it on the side...tomato soup and cheese sandwiches Mexican style!

Makes about 12 cups of soup

My favorite is potato soup and I love the Pioneer Woman's version.

http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

I made this last night with a side of cheesy garlic bread. Changes that I make because she does not cook the healthiest. I don't add extra salt, instead of 8 cups of broth I do 2 cups of broth and 6 cups of water, and I do not add the heavy cream at the end. When I get to the seasoning part I do the black pepper and cajun seasoning she suggest. I also add a little bit of garlic salt to taste at that point and Watkins Lemon Peel. If i don't have fresh parsley I will just use dried. And I just put all the bacon back in the pot at the end instead of putting on individual bowls. I add cheese to the kids, but do not for mine all the time.

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Roast Parsnip Soup - serves 5
300g Parsnips
2 tablespoons Olive Oil
25g Unsalted Butter
1 large onion diced
1 vegetable stock cube
375 ml semi-skimmed milk
1 tablespoon dried rosemary

1. Peel and half the parsnips, toss in 1 tablespoon of the oil and roast in a hot oven until golden (about 15 minutes)
2. Fry the diced onion until soft in the butter and rest of the oil.
3. Chop up the roasted parsnips and add to the onions, along with the rosemary
4. Fry for 5 minutes until veg is soft
5. Add the stock cube, milk and about half a pint of water. Bring to the boil and leave to simmer for 10 minutes, then blend until smooth and season with salt & pepper to taste.
** If you want to get clever, get an extra parsnip, peel and slice thinly on a mandolin, spray with oil and put on a baking tray in the hot oven until the thin slices go crisp. Then decorate the top of each bowl of soup with a 'parsnip crisp'


Roasted Red Pepper & Tomato Soup - serves 4
- 6 Medium Red Peppers (sweet bell peppers)
- 6 large tomatoes
- 1 large onion, diced
- 3 gloves of garlic, minced
- 1 tablespoon tomato puree
- 1 vegetable stock cube
- 1 tablespoon oil

1. Spray the peppers with oil and either put under a hot grill or get a blowtorch on them until the skin is blackened and cracking. Leave to cool and then peel the skin off them, deseed and stalk
2. Fry the diced onion and garlic in the oil until the onion is soft.
3. Chop up the cooled peppers and add in
4. Blanche the tomatoes but slitting each in a cross and steeping in boiling water for 5 minutes. Then skin them, chop them and add them to the mixture.
5. Add the tomato puree, stock cube and about 1-1.5 pints of water. Simmer for 10 minutes and then blend until smooth
*** If you want to get clever, serve the soup with a crumble of goat's cheese on top, or some herby croutons


Celeriac & Roast Garlic Soup - serves 5
- 1 large celeriac (about 1kg), peeled and diced
- 1 large onion diced
- 1 whole head of garlic
- 1 vegetable stock cube
- 1 tablespoon of oil

1. Cut the head of garlic in half horizontally across the cloves, spray with oil, wrap each half in tin foil and bake in a hot oven for about 15 minutes or until the garlic looks caramelised. Cool, then squeeze all the garlic flesh out into a bowl
2. In a pan, fry the chopped celeriac and onion until soft. Then add the roast garlic.
3. Add in the stock and about 1-1.5 pints of water. Simmer the whole thing until soft and then blend until smooth and season with salt/pepper to your taste.
*** if you want to get clever, drizzle with a little garlic infused extra virgin olive oil

Thai Butternut Squash Soup - serves 8
- half a large butternut squash, peeled, deseeded and diced
- 2 red chillis, deseeded and chopped
- 1 large onion diced
- 2 stalks of fresh lemongrass, or 1 tablespoon or 'ready to use' stuff
- 30 ml fish sauce
- 3 garlic cloves, minced
- 1 inch knob of fresh ginger root, peeled and grated
- 1 400g tin of reduced fat coconut milk
- 1 veg stock cube
- 1 tablespoon oil

1. Fry the butternut squash, onion, garlic and red chilli until soft
2. Add the lemongrass, ginger, fish sauce, stock cube and coconut milk, along with approx 1 pint of water.
3. Bring to boil and simmer until all the veg is soft, then blend until smooth

Everything sounds great!

I have a bunch of soup recipes, most of which are South Beach friendly, on Pinterest: www.pinterest.com/issypal

This week I made a huge pot of 17 bean soup and then divided it into two pots--flavored one with Italian seasonings and added Foster Farms Italian turkey meatballs, and flavored the other one with taco/chili seasonings and added browned ground turkey meat. Most of it went in the freezer.