Share with me your favourite low fat soup recipes!

My Gran's Veggie Soup

1 Onion
1 Carrot
1 Parsnip
1 Turnip
1/2 bunch celery (you can include the leaves as well when chopping this up to provide extra colour and texture)
1 packet soup mix (I think it has lentils and dried peas in it?? Just called soup mix in my supermarket)
1/2 packet barley
1 Lamb Shank

Cut up all your vegies very finely, and put into a big pot filled with water, along with the lamb shank. Bring to the boil and simmer for about 2 hours, stirring a little along the way. Leave to cool and then scrape fat away off top of soup. Do this simmer/cool/scrape combo three more times, with the final time pulling all the meat off the bone of the shank and discarding the bone. Put the shredded meat back in the soup - heat once more and it's done. You may need to add water along the way as some of it boils away.

This soup does take a while to cook but the flavours are amazing. The only fat comes from the shank, and you scrape most of that away each time you let it cool. It's a great soup in winter to warm, or to flll you up before dinner. I haven't calculated the calories, but as I make about 20 servings from one pot, I usually just Quick Add it as 100 cals.

Bump

this is my fave low calorie soup i make a big batch of it and literally eat it everyday!

in a big pot.. put..
-carrots,
-celery
-red capsicum
- green pepper
-red onion
-green beans
- a bit of garlic...
Then let all of that steam on a high heat for about 10min..
then add

-about 2L of chicken stock (salt reduced)
- 2 packets of onion soup mix
- 2 cans of diced tomatoes (salt reduced)

one that starts boiling.. add 1/2 a head of red cabbage and zuchini if you want (you have to add these 2 last otherwise they get soggy)

In the past few weeks I have made:

mushroom, cauliflower & buttermilk
Cauliflower, Brocolli & Curry
Brocolli and Tomato......

For my base I take lightly grill a chopped onion, grated carrot and chopped celery stick and cook it with about 100g of meat or chicken (I discard the meat after the soup is cooked) for 30 minutes - then put in the vegetables and cook until the veges are just soft.... Most of the time I throw the veges in quite chunky, and then blend at the end with a stick blender....

If you want protein you can add some tofu at the end and blend it all up - the tofu gives you creaminess, but because it is blended in you don't taste the tofu...

My sister and I usually throw every leftover veg in the pot at the end of the week and blend it all up! My fave is my "green" soup - Broccoli, zucchini, spinach, (and any other green veg lying around) a couple of small potatoes for texture, onion and garlic for flavour, blend it all up and season to taste. I like to crumble a little bit of blue cheese on top and let it melt through!

From the old WW days there was a 5 can soup that I used to make. You have to watch the sodium but it's very simple and very quick.

1 can of each

Stewed tomatoes
Sliced carrots
Sliced or diced white potatos
Chicken broth (or veggie broth)
Stewed zucchini