Soup Recipes

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lmcdonald1979
lmcdonald1979 Posts: 24 Member
in Food and Nutrition
Hey everyone,

Does anybody have some tasty healthy low fat soup recipes that they could share?

Thanks in advance

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  • kmsoucy457
    kmsoucy457 Posts: 237 Member
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    Do you like pureed veggie soups, or broth-with-chunks-o-stuff soups?
  • kmsoucy457
    kmsoucy457 Posts: 237 Member
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    A couple of easy, low-cal pureed soups that fill me up:

    http://goop.com/recipes/broccoli-arugula-soup/
    If you want to be naughty, sprinkle some parmesan on top.

    I've also used this with asparagus instead of broccoli, but you'll want to put in either one small potato or a 1/2 cup of cooked rice for better texture.

    Alteration for carrot ginger soup - use recipe above, sub:
    1lb peeled carrots for the broccoli
    1-2 thumbs of peeled minced ginger for the arugula
    At the end of cooking, sweeten with a little honey. Wait until the end, because sometimes when the carrots a re nice and fresh you won't need additional sweetener

    They don't have a lot of protein, so if this is a meal you may want to toss in some chicken or eat something on the side

    Also a note on making soup: make your own stock and freeze it! Let me know if you would like info on that :)
  • lmcdonald1979
    lmcdonald1979 Posts: 24 Member
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    kmsoucy457 wrote: »
    Do you like pureed veggie soups, or broth-with-chunks-o-stuff soups?

    Not to bothered as long as it tastes good
  • enterdanger
    enterdanger Posts: 2,447 Member
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    I make this baked potato soup all the time. It's only 207 calories but tastes very rich.

    http://www.skinnytaste.com/2011/02/baked-potato-soup.html
  • jaynalawayna
    jaynalawayna Posts: 80 Member
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    here's an easy one I make (it's vegetarian but you could change it up with meat stock instead of vegie stock) - in a small amount of evoo I saute 1 onion and one carrot chopped - after 5 minutes I add chopped zucchini and yellow squash. To that I add a can of seasoned chopped tomatoes (usually Italian) and one can of beans (my daughter prefers white but any bean will do - do not drain) to that add a carton of stock. Cover and simmer for 20 minutes or so. Pull it from the heat and I will usually add a float of sherry, some Worcestershire, and a squeeze of ketchup and mustard to finish it.
  • CandiceMcD
    CandiceMcD Posts: 115 Member
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    ^ I may buy an immersion blender just to make that soup!
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
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    I love soup - these are my favorites:

    Spicy Tomato Blue Cheese Soup (I switch out cream for evaporated skim milk) Link

    Split Pea (I use smoked turkey neck) Link

    Curry Lentil (same recipe as split pea, but use lentils, omit turkey neck, and add in 2.5T curry powder to the onions, garlic as they saute.

    Buffalo chicken soup Link

    Baked Potato soup Link

    Broccoli Cannelini Cheddar Link

    Quinoa Kale Chicken Link

    Carrot Peanut Link

    Sun Dried Tomato Soup Link
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
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    Oh, and this one is one of my favorites (in fact I'm serving it at my soup bar during my wedding along with the spicy tomato blue cheese above).
    Leftover roast chicken soup with roasted vegetables
  • lmcdonald1979
    lmcdonald1979 Posts: 24 Member
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    Thank you... Lots of choice here. Looks like I'll be busy over the weekend
  • avskk
    avskk Posts: 1,789 Member
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    I just came across this one and cannot wait to try it: http://thecozyapron.com/simple-lemony-chicken-spring-veggie-soup-a-little-sunshine-in-my-spoon/
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
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    lmcdonald1979 wrote: »
    Thank you... Lots of choice here. Looks like I'll be busy over the weekend

    All of the ones I posted are perfect for freezing because they don't contain noodles or rice. I always freeze them in little 1 cup containers for quick lunches.

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