Low Calorie Soup!

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jgoff3003
jgoff3003 Posts: 189 Member
in Recipes
As it is getting colder in Sydeny I want to make some soup!

I would love sOme low cal/low fat soup recepies that still taste good if anyone wants to share!

Thanks in advance!

Replies

  • Becky1971
    Becky1971 Posts: 979 Member
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    I'm interested too!
  • dia77
    dia77 Posts: 410 Member
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    Llook up for WW soup recepies . Some of them are as low as one point or even zero and they are really good.
    summer squash - one point .
  • catcrazy
    catcrazy Posts: 1,740 Member
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    Curry lentil soup

    2 onions
    2 carrots
    1 celery stick
    2 cloves garlic, crushed
    1 teaspoon curry powder (or to taste)
    1 tablespoon tomato puree
    125g red lentils
    2.5 pints water
    2 vegetable stock cubes
    sea salt and freshly ground black pepper to season

    Peel and finely chop the onions, carrots and celery.
    Dry fry the onions for 5 minutes until soft and translucent.
    Add the carrots, celery, garlic, curry powder and tomato puree and cook for another minute.
    bring the water and stock cubes to the boil in a large saucepan and add the lentils.
    Add the vegetables to the lentils and continue simmering, covered, for 25 minutes until the lentils and vegetables are cooked. Season with salt and pepper.
    Blending is optional. I like to separate in to 2, blend half then mix them back together

    It comes in around 80 calories a serving based on 6 servings.

    Use less water, more curry powder and blitz in a blender for a thick curry base to add to meat.
  • halphord
    halphord Posts: 379 Member
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    This one has a lot of ingredients, but is SOOOO worth it!


    SPICY CHICKEN TORTILLA SOUP

    1 med. onion, chopped
    2 garlic cloves, minced (about 2 tsp)
    2 tbsp. vegetable oil
    4 oz. can green chilies, chopped
    15 oz. can italian style stewed tomatoes, chopped- reserving juice
    4 cups reduced sodium chicken broth (32 oz)
    1 tsp. lemon pepper
    2 tsp. worcestershire sauce
    1 tsp. chili powder
    1 tsp. ground cumin
    1/2 tsp hot sauce
    4 tbsp all purpose flour
    1/2 c water
    1 lb. boneless skinless chicken breast cut into bite sized pieces
    1/3 c low fat sour cream
    salt and pepper to taste

    In large saucepan, cook onion and garlic in oil over medium low heat, 5 minutes or until onion is softened. Add chilies, tomatoes with juice, broth, lemon pepper, worcestershire sauce, spices and hot sauce and simmer mixture 20 minutes. In small bowl, combine flour with water and whisk into soup. Bring soup back to boil and simmer 5 minutes. Add chicken and simmer 5 minutes or until chicken is cooked through. Stir in sour cream, salt and pepper to taste. Garnish with tortills strips (if you choose). Makes 7 cups.

    1 serving (1 cup) is 219 calories and 7 grams of fat.
  • BellaReina617
    BellaReina617 Posts: 9 Member
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    I make a really simple but yummy soup

    1 tbs olive oil
    1 pound of boneless chicken
    1 pound of frozen mixed veggies(carrots, corn, peas and green beans)
    1 Container of fat free chicken stock (about 4 cups)
    Water

    Season chicken ( I use McCormick's Grill mates Chicken Seasoning) and brown
    in olive oil, add veggies and continue to brown for a couple of minutes, add chicken stock.
    You can add onion or garlic or whatever other type of seasoning you like, I simply add some Goya Adobo.
    Simmer, add water if needed, Is simple is low cal and it taste awesome, the whole pot is under 1200 cals.
    I'm eating a bowl right now! lol
  • Tammysueless
    Tammysueless Posts: 166
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    Here's a great tasting soup that's really low cal: This is a cabbage soup
    1 med head of cabbage (cored)
    2 med onions
    1 bunch celery
    2 cans whole tomatoes (with the juice) I used stewed as i didn't have whole on hand.
    1 can of Rotel (if you don't like it spicy leave it out)(again with the juice)
    1 med green bell pepper
    salt & pepper to taste

    Cut everything into bite size and plop into your crock pot. Add enough water to cover well, you can always add more if you like.
    Cook on High for a couple of hours until veggies are soft. Serving size is 2 Cups and it has only 66 cals!!! I used a large crock and got about 10 servings. This freezes well too!!

    I had made some turkey meatloaf and crumbled some of that in my bowl for protien and it was good! Put this with any sandwich and you are gonna be stuffed!
  • jgoff3003
    jgoff3003 Posts: 189 Member
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    Hey All,

    Thanks for the great recipes I went with this one I found online, It is really tasty and worked out to be 168 cals per serve with lots of veggies!

    Jessica Goff 16 March at 16:58
    Hey Friend,

    Thanks for that. Mum didn't want beef tonight so I am saving it for another night. But I thought I would return the favour by sending you the soup I am making (well the recipe not actual soup)

    Its a bit last minuteish but if u do all the chopping before it is piss easy and lots of veggies and I worked i tout that it is only 150 cals per serve! (i can see you rolling your eyes missy!)

    SERVES 4

    Ingredients
    4 cups of chicken stock (I use low sodium)
    1/4 Chinese cabbage (wom bok)
    1 small red chilli (optional)
    2 Tbs of chopped coriander
    1 bunch bok choy finely shredded
    1tsp ginger finely chopped
    2 tbs soy sauce (again I use low salt soy sauce)
    1 tbs fish sauce
    150 g Hokkien Noodles ( I use Changes Whole Wheat Wok Ready noodles as they come in 2 x 150g packs rather than 220g like most brands)
    1 Chicken breast cooked and shredded (I butter fly it and grill it)
    1 cup mung bean sprouts
    1 spring onion sliced

    Method

    Combine Stock and Cabbage in a large pot and bring to boil

    Simmer over gentle for 5 minutes or until tender.

    Add Chilli, coriander, bok choy ginger and sauces.
    Divide hot noodles and chicken between deep serving bowls

    Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.


    ****I also add in a carrot or 2 before I add the cabbage for an extra veggie***
  • Sis73
    Sis73 Posts: 28 Member
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    All the soups sound yummy! Which one should I try first ? Lol
  • TanyaLee122175
    TanyaLee122175 Posts: 67 Member
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    mmm the soups sound great can't wait to try them bumping for later
  • grumpyswife123
    grumpyswife123 Posts: 42
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    bump
  • sherold
    sherold Posts: 4
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    This is a fav in our house :) I use the base for all chilis I make now, I just change it from chicken to ground turkey. Enjoy :)

    Pot Chicken Taco Chili
    Gina's Weight Watcher Recipes
    Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
    Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

    1 onion, chopped
    1 16-oz can black beans
    1 16-oz can kidney beans
    1 8-oz can tomato sauce
    10 oz package frozen corn kernels
    2 14.5-oz cans diced tomatoes w/chilies
    1 packet taco seasoning
    1 tbsp cumin
    1 tbsp chili powder
    24 oz (3-4) boneless skinless chicken breasts
    chili peppers, chopped (optional)

    1/4 cup chopped fresh cilantro
    Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (would up the calories)


    *I usually use boneless, skinless chicken thighs as they shred alot easier after cooking so long*
  • missygail
    missygail Posts: 30 Member
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    I want a favorite button so I can mark my favorite threads. This would would go at the top of the list. Loooove new recipes.
  • deb54
    deb54 Posts: 270 Member
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    Yummy !!! Bump

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