Recipes for soups?

You can make soup out of anything! I'm sure other people will have more exact suggestions, but we had a roast dinner one Sunday and it turned into a soup (chicken, vegetables, potatoes, parsnips) the next day.

For example: broccoli soup. Two broccoli florets finely chopped (including stalk), an onion (or two) finely chopped, a potato (peeled and chopped into tiny chunks). Put into a pan. Fry a bit (minimal EVOO). Dilute with enough water to almost cover everything and boil. Continue cooking for 30 mins or so - you want it to be quite smooth. Then whizz it with a hand blender (you can remove half the solids and re-add them later to give it munchiness). Alternatively, replace the broccoli with brussel sprouts, mushrooms or - well - any vegetable within reason!

Edit: Correction.

Eventually you don't really need recipes to make soups anymore - it's just a case of putting in lots of yummy ingredients and seeing what happens at the end of it.

If you were looking for something not low-calorie you could add more oil or even butter, but I have a feeling you want low calorie soups. I never add butter.

Check out this thread. We collected quite a few yummy recipes.

http://www.myfitnesspal.com/topics/show/120172-cold-weather-ahead-the-all-soups-thread

This is one of my favorite recipes I have found since I started my weight loss journey:

Chicken Chowder Hispaniola

12 ounces boneless, skinless chicken breast, cut into 3/4 inch cubes
1 teaspoon olive oil
1 onion chopped
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium fat-free chicken broth
1 can (15 oz) reduced-sodium diced tomatoes, undrained
2 cups packed fresh spinach leaves
2 tablespoons sofrito sauce
Salt and Pepper to taste
1/4 cup slivered almonds, toasted

1. Saute chicken in oil in large saucepan until lightly browned, add onion, saute until tender
2. Add beans, broth, and tomatoes and liquid. Heat to boiling; reduce heat and simmer, covered 10 minutes. Stir in spinach and sofrito, and simmer 10 minutes longer, season to taste with salt and pepper.
3. Spoon chowder into bowls, sprinkle with almonds

4 servings
Calories 346
Fat 10.5
sat fat 1.9
cholesterol 54.3
sodium 639
protein 30.5
carbs 28.2

I've got a great butternut squash soup recipe somehwere. I'll try to dig it up. My mom, who does not intentionally eat vegetables, actually liked it!

It was from Cooking Light many moons ago, and I think it's called something like Root Vegetable soup because it also has turnips in it. I'll go digging for it later!

I love butternut squash...sounds great! thanks!

Found it! It was from 1997! LOL

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000222788

Gingered Winter Squash-and-Root Vegetable Soup

Yield: 11 cups (serving size: 1 cup)


Ingredients
2 tablespoons vegetable oil
1 large onion, cut into 1-inch pieces
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
6 cups cubed peeled butternut squash (about 2 pounds)
2 1/2 cups cubed peeled sweet potato (about 3/4 pound)
3/4 cup (1-inch-thick) sliced parsnip
5 (10 1/2-ounce) cans low-salt chicken broth
1 cup skim milk
Preparation
Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.

Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

Nutritional Information
Calories:128 (26% from fat)
Fat:3.7g (sat 0.8g,mono 1.1g,poly 1.4g)
Protein:3.6g
Carbohydrate:21.7g
Fiber:2.5g
Cholesterol:0.0mg
Iron:1.5mg
Sodium:172mg
Calcium:69mg
Cooking Light, JANUARY 1997