My new favorite soup

bananasandtomatoes
bananasandtomatoes Posts: 2 Member
in Recipes
Tried this yesterday and it was amazing. What I love about it is that this soup tastes like it has a lot more calories than it actually does, very filling.

1 tabs olive oil
1 red onion, chopped
32 oz (4 cups) of chicken or vegetable stock or boullion cubes/paste (I use no-chicken Better Than Boullion)
1/2 large head cauliflower or 1 small - to taste, really, broken into small florets
1 tbsp of curry poder
1 can garbanzo beans, drained
salt & pepper to taste
crispy french onion pieces (optional)

Saute chopped onions in olive oil over medium heat. Add stock and cauliflower, bring to boil, reduce heat and simmer for about 25 minutes, until cauliflower is soft. Add curry powder, salt/pepper and beans, stir. Remove from heat and puree with immersion blend. Heat again for a few minutes. Garnish with french onion pieces before serving.

One serving of this will be less than 100 calories. Alternatively, you can eat half of the pot (like I did) for about 200 calories. And it's creamy and very filling.

Replies

  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,239 Member
    Sounds good!
  • acpgee
    acpgee Posts: 7,962 Member
    I do a similar filling vegetarian soup that's dead easy

    1 large diced onion
    1 few diced tomatoes, skin and all
    a large handful of split orange lentils
    1 tblsp olive oil or butter
    water or stock

    Fry the onion until translucent then toss in the tomatoes. Toss in a litre of water or stock and the large handful of of split lentils. Simmer about 25 minutes. Season with salt and pepper. You can add other flavourings such as curry powder, herbes de provence, bottled sauces such as tabasco or worcestershire or chilli pastes.
  • MelmothWanders
    MelmothWanders Posts: 47 Member
    Yeah, one of my go-to soups is fairly similar.

    Curried Lentil Soup

    1 tbs Olive Oil
    1 lbs dried lentil
    2" ginger, peeled and minced
    4 cloves garlic, minced
    2 large yellow onions, diced
    3 red bell pepper, diced
    6 branches celery, diced
    12 oz shredded carrot
    4 cups no-salt-added vegetable broth
    4 cups water
    1 29 oz can no salt added diced tomatoes
    2 tbs curry powder
    salt and pepper to taste

    Heat oil in the bottom of a large pot with medium heat and saute onions until translucent.
    Add garlic and ginger and stir for 30 seconds
    Add remainder of ingredients and bring to a boil.
    Reduce to simmer and cook for 1 hours.

    Makes approximately 10 servings, 250 calories a serving.

    Sometimes I'll also add chicken breast and cook it in the soup while simmering, remove and allow to cool, then dice before adding it back to the pot.

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