Soup recipes please :)

What I normally do is just buy some veg and cook it in a pot with some veg or chicken stock and add a little salt and pepper. Then pop it in the food processor. Quick and easy!

6 oz. turkey sausage
2 cloves minced garlic
1 small red onion (chopped)
3 stalks celery (chopped)
2 carrots (chopped)
fennel to taste
1 tsp fresh thyme
salt and pepper to taste
7 c. low-sodium chicken broth
6 c. chopped swiss chard
1 package (6 -10 oz) mini tortellini

sautee red onion, celery and garlic in 1 tbsp. olive oil until soft and translucent. Add sausage and seasonings to pot, sautee with vegetables. Add 1 c. broth, simmer to get crusty bits off bottom of pot. Add the rest of the broth, and the carrots and swiss chard. Bring to a simmer. Simmer for 10-15 minutes until carrots begin to soften. Add tortellini, simmer 5-1 minutes. Top with shredded parmesan to taste.

Just made soup this past weekend. Quick & easy!

2 leeks (White thru light green section) - Roughly diced
1 med sweet potato - peeled & roughly diced
2 granny smith apples - peeled, seeded & roughly diced
2 tbsp of curry (hot or mild, your choice)
2 tbsp olive oil
6 cups veg stock (or combination of stock & water)

Heat olive oil in large stock pot. (med)
Add in curry and stir for a minute or so. (The smell during this is awesome!!!)
Add in leeks, sweet potato & apples. Cook for 5 minutes or so. Until the leek becomes translucent and the sweet potato starts to get soft. Stir often.
Add in stock and/or water.
Bring to a boil.
Reduce heat, put lid on pot and simmer for 20 min +/-
Before serving, with a hand blender or in batches in a counter top blender, roughly puree. There should be no chunks but it should not be too smooth.
Serve
If you used hot curry powder? Put a little yogurt on top when you serve.

I'm a crock pot fan as well. I bet that you could throw all into a crock pot in the morning and come home to just blend and serve!

Hope you enjoy as much as my family did!

Check out this post...
http://www.myfitnesspal.com/topics/show/1086462-yummy-soup-recipes

I just had this soup, was yummy prob quite easy to make, I think you put the cream in last so as not to curdle it


Water, peas (12%), potato, spinach (11%), onion, soured cream, fresh cream, butter, vegetable stock*, coriander (0.4%), mint, parsley, pepper. * contains: sea salt, potato starch, yeast extract, vegetables (7.3%) (celery, onion, parsley), maltodextrin (from potato), sugar, sunflower oil, spices (celery seed, turmeric, pepper, garlic, mace, lovage, nutmeg).

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I make this one all the time and it's AMAZING. And you can add whatever 'accoutrements' you like
http://www.theppk.com/2011/10/mushroom-hot-pot/

Fennel and Ginger soup

I head of fennel finely chopped
Grated rind of 1 lemon
5-8 cm fresh ginger chopped into small pieces or grated
1 large onion
I clove garlic
1/2 liter chicken stock

Fry the onion, and the garlic over a low heat in a tsp of oil, until soft.
Add the chopped fennel, lemon rind and ginger.
Add 1/2 litre chicken stock.
Simmer until everything is very soft.
Blitz or liquidise and add extra water as needed.

This soup freezes well.

I usually make three or four times this recipe and it makes about 12 servings.

We had this for lunch

http://spendwithpennies.ziplist.com/recipes/413105-Spiced_Butternut_Squash_and_Apple_Soup?return_to=/recipes/box

Comes in at just under 200 calories a bowl I think (depending on bowl size!!!)

lentil and hot chicken sausage

1 pkg of hot chicken sausage
1 bag of dried lentils
4 cups of low sodium chicken broth
4 cups of water
3 celery stalks chopped
1/2 yellow onion chopped
3 carrots chopped
chili powder*
cayenne pepper*
oregano-season to taste
parsley - season to taste

I pre cook the sausage and then chop it up before adding it. I place everything in the crock pot mix it up and set it for 6 - 8 hours and its ready when I get home. Depending on what you buy or add to it it can be 230-280 calories per cup. It makes a lot of soup so I sometimes freeze it. I just made it last night and my son ( he is 10) and my hubby both loved it. I even let the baby try some since I didn't use hot sausage this time. If you use hot sausage omit *. If you use mild add * for a little kick or leave it out all together but if you do that you will need to add some sort of pepper because it will be bland.

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I make Rachael Ray Soups all the time. They arn't slow cooker soups but I can make most of them in 30 minutes. My favorites that are low cal orie are he black bean soup and her salsa stoup.

I also love tehe Chicken satay noodle soup and the italian sub stoup but those have more calories. You can cut the calorie sin teh satay soup but not serving it over noodles.

I also love celery root soup

1 mediun celery root grated
1 mediun onion
evoo
1 box chicken or vegetable stock
seasonng blind like herbamare or ms. dash
sald and pepper to taste

cook onion and celery root in evoo until tinder
add stock
season to you liking
brign to a boil
simmer for 10 minutes
eat.

depending on the stock you use this soup can have as little at 60 cal per bowl and has lots of fiber from teh celery root.

I really need to pull out my crock pot!

Lots of soup recipes here: http://soupspiceeverythingnice.blogspot.com/p/soup.html

A sample:

Cauliflower Leek Soup
Serves 8

1 head of cauliflower, cut into florets
2 small leeks, cleaned and cut into rings
4 cups chicken broth
1 Tbsp light butter
1 small onion, chopped
Salt and white pepper, to taste

Heat butter in pot, add in onions and leeks. Heat until tender, but not browned. Add in cauliflower and broth. Simmer, covered until cauliflower is cooked [about 15 min]. Puree in the pot with an immersion or stick blender. Or pulse soup in a blender in two or three batches, until smooth. Return to pan and season with salt and white pepper.

Optional Garnishes: 2% cheddar cheese, light sour cream, bacon bits, and chives.


Shrimp Corn and Tomato Soup
Makes 6 servings

Ingredients

2 tablespoons olive oil
1 green bell pepper, diced
2 medium onions, diced
6 ribs of celery, sliced
1 clove garlic, minced
4 cups chicken or shrimp broth
1 (15 oz.) can cream corn
1 (15 oz.) can diced tomato (undrained)
1 bay leaf
1 jalapeno pepper, seeded and minced
1 lb. (26-30 count) shrimp, peeled and deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
Green onions, sliced
1/4 cup chopped fresh parsley

Directions

Heat the oil in a Dutch oven over medium heat. Add the bell pepper, onion and celery; season with salt and black pepper. Sauté until tender, about 5 minutes. Add the broth, corn, tomato and bay leaf; simmer for 10 minutes.

Season shrimp with creole seasoning. Add the shrimp and jalapeno; cook just until pink and cooked through, about 5 minutes. Taste for seasoning and adjust as necessary with salt, black pepper, red pepper flakes and creole seasoning.

To serve, ladle the soup into individual bowls and sprinkle with the chopped parsley and green onion.

Nutritional Information per serving*: Cal. 200, Carbs. 17, Fat 6, Protein 19, Calcium 8, Fiber 3.


Southwestern Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

1-1/2 Tbsp. olive oil
1 med. onion, chopped
2 carrots, diced
2 celery ribs, sliced
2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 Tbsp. Masa Harina (corn flour)
1 tsp kosher salt, or to taste
1/2 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste
1/2 tsp dried Mexican oregano
1/4 tsp cumin, ground
8 cups low sodium reduced fat chicken stock
1 (15 oz) can petite diced tomatoes with chipotle, undrained
1/2 (15 oz) can black beans, drained and rinsed (a scant cup)
1/2 (15 oz) can corn, drained (a scant cup)
1/4 tsp chipotle chili powder, or to taste
Handful cilantro, chopped

Garnishes:
More cilantro, chopped
Lime wedges

Directions

Heat olive oil in a large dutch oven over medium-high heat. Add onion, carrots and celery, sauté until onion in translucent. Add bell peppers and garlic; continue to sauté until peppers begin to soften. Add Masa and spices, stir to combine. Add stock, tomatoes, beans and corn; bring to a boil. Reduce heat to medium-low, add chili powder and cover. Simmer for 30 minutes. Turn off heat and add cilantro. Serve with additional cilantro and a squirt of lime for a garnish.

Nutrition Facts

Amount Per Serving: Calories 75.3; Total Fat 2.0 g; Saturated Fat 0.3 g; Polyunsaturated Fat 0.3

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