NEEDED Good soup recipe
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I love making soup. I never use a recipe I just look up ingredients lol but a few faves:
Carrot and ginger: prep 3-4 carrots(slice into dials) 1 celery stalk (choppped)1 yellow onion(chopped), 1 small potatoe(chopped) fat (oil/butter whatever your preference is) - just enough to coat your veggies, garlic (if you like it) and ginger, I usually use a chunk about 2X2,
Cm but honestly to taste, and I use my garlic mincer for it but slicing it or grating it should be fine too... I use salt and pepper, some parsley to taste, and 1/2 cup of water or veggie broth, sautée in pan on medium until carrots and potatoes are tender, dump into food processer and add liquid of choice (milk/cream/water/broth) on high for 5+ minutes (to a consistency that is to your liking. I normally go with purée)
I do the same recipenwith broccoli but no ginger/carrots.
Sorry if that’s not helpful I just cook and taste as I go and log to mfp accordingly7 -
This recipe is similar to a family favorite, I make it slightly different. You could make it creamier by pureeing some of the beans.
Cuban Black Bean Soup
https://www.foodnetwork.com/recipes/dave-lieberman/black-bean-soup-recipe-1916368
I don't use ketchup, I add more types of spices, more cilantro/coriander and a LOT more lime.
THIS IS AWESOME! (This broke me of the idea that cilantro taste like soap)
To make it vegan eliminate the bacon and use vegetable broth.
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allrecipes.com is my saving grace6
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Cheesy Cauliflower Soup
1/2 tsp pepper (white is best but black is OK)
2 cloves garlic
1 tsp oregano
1 medium yellow Onion
8 cups reduced sodium chicken broth
1/2 tsp ground celery seed
2 tsp dried parsley
1 lb Cauliflower florets (fresh or frozen)
4 oz raw carrot, diced
6 oz. cooked turkey breast meat cubed
1 container Evaporated Fat Free Skim Milk
1- 8 oz container Spreadable Extra Sharp Cheddar Cheese
2/3 cup dry Instant Mashed Potatoes
Saute onions in a small amount of olive oil until soft. Add garlic near the end and continue to cook until soft. Add broth and all other ingredients except milk, cheese, and potatoes. Simmer until the carrots and cauliflower are soft. Remove 1-2 cups of the broth and mix in with the potato flakes in a bowl, stirring until smooth. Add the cheese, milk, and potatoes to the soup, stirring until smooth and hot. Do not let boil.
Makes 6 servings. 275 calories. 9g fat, 21 g carb, 19 g protein
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https://pinchofyum.com/sweet-potato-peanut-soup
I just made this Spicy Sweet Potato and Peanut Soup
Recipe Notes:
This was delicious. I also added 8 oz riced butternut squash, and subbed the kale for a full 6 oz bag of baby spinach, still chopped.
We did probably 3/4" sweet potato cubes, could have gone a little smaller.
It simmered much longer than the recipe suggested it might take; next time I would keep the lid partially on, which would help it cook faster and also retain more liquid - mine definitely finished as a chili/stew and not a soup, liquid-wise.
But it was warm and hearty and tasty and very, very nice last Sunday (cold, gray, rainy).
And then for funsies I instant-potted two boneless/skinless chicken breasts over broth and seasoned with hot madras curry powder (used that + garam masala to season the soup), shredded, stirred in at the end, and then instand-potted rice in the broth/chicken liquid to serve the chunky stew over. I think this worked really well with shredded chicken; I don't think that cubed chicken would have been as good.
We got 8 servings out of this, with each serving coming in at ~550 cals, including chicken and brown rice. Obviously you'd want to do your own calorie calc by ingredient weight because sweet potatoes have a big impact - and WEIGH your peanuts/PB!
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I like soupe au pistou. You can use a official version of the recipe such as this
https://www.davidlebovitz.com/soupe-au-pistou-french-vegetable-soup-recipe/
My cheat's version is to boil two cups of mixed frozen vegetables in enough water to call it a soup. Toss in a can of white beans and a chopped tomato, skin, seeds and all. Add a stock cube. Put a large dollop of pesto in each bowl and ladle in the vegetable soup.4 -
I like Jaime Olivers Asparagus soup recipe. I do dink around with the seasonings a bit though.2
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Do you have an immersion blender? It makes “cream” soups that much easier to make.
Curried red lentil:
https://pin.it/b5nhcasihh2xoi
Spicy Black Bean:
https://pin.it/frsnhnciexugrd3 -
Luv2eatSweets wrote: »I like Jaime Olivers Asparagus soup recipe. I do dink around with the seasonings a bit though.
And asparagus is a great vegetable to eat for weight loss because it's a natural diuretic, helps you shed that excess water weight.4 -
This is my favorite soup:
https://www.allrecipes.com/recipe/56927/delicious-ham-and-potato-soup/?internalSource=hub recipe&referringContentType=Search&clickId=cardslot 13
I add in 2-3 slices of chopped up cooked bacon too lol. I wouldn't bother with that but my husband says it tastes better that way.3 -
I love bean soups/ or ham and bean type meals but I can't really eat them without having... issues. Which is a real bummer. Black bean soup, ham and beans, split pea soup, etc.
All delicious but I can't eat them. 2 -
Oh, gonna try asparagus soup 😍0
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This is ridiculously good and easy, and can be made pretty much with all pantry ingredients:
Curried Lentil, Tomato, and Coconut Soup3 -
I love bean soups/ or ham and bean type meals but I can't really eat them without having... issues. Which is a real bummer. Black bean soup, ham and beans, split pea soup, etc. All delicious but I can't eat them.
There are beans on the packaging, it HAS to work.
If it doesn't work friends and family are over rated compared to bean soup.
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FrostysHouse wrote: »This is ridiculously good and easy, and can be made pretty much with all pantry ingredients:
Curried Lentil, Tomato, and Coconut Soup
This sounds delicious
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You all are great cooks and I wish I had this talent (or patience) but I’m just a plain eater that doesn’t like fancy foods or ingredients. Hate cleaning up a big mess and dislike stuff like asparagus and beans.
My great recipe is: go to store, find soup aisle, buy a can of soup, take home, nuke 3 minutes, wash dish. Done.
Whole can 150 calories, I’m full, lots of varieties, under $2.00.
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Roasted tomato soup.
Roast tomatoes on baking sheet with an onion and garlic cloves. Remove from oven, add chicken stock (or vegetable) but I use homemade chicken stock because I have it, puree with immersion blender, add greek yogurt until you get the 'creaminess' you want, salt, pepper, some cayenne. Serve with grilled cheese. Perfect meal.3 -
Looking for some soup recipes. Creamed soups a plus ❤️
I make a very low sodium, sugar free, low fat squash soup. Here's the recipe:
4 Cups 1" cubed, raw butternut squash
1 small red apple, cored and cut into 1" pieces
1 small diced white onion
1 cup fat free, no salt added. Swanson's chicken broth
2 tsp real maple syrup
1/8th tsp nutmeg
1 tbsp butter
Begin by melting the butter in a saucepan on medium heat. Add in the butternut cubes. Cover and cook in medium for 20 minutes to 30 minutes, checking to make sure its not burning or sticking (if it is, lower the heat).
When the cubes are tender but not completely soft, stir in the onion and apple. Cover and continue to cook on medium for another 20 minutes or until everything is softened.
Add in the chicken broth and bring to a boil. Lower the heat to medium and cover for another 20 minutes or until everything is kind of mushy.
In batches of 1/2 of the blender height, place in both chunks and liquid and puree the ever lovin' out of it! You will want to put each batch into a large measuring cup or bowl.
Once all is done, bring together in the pot, on low, and add the syrup and nutmeg. Stir and serve warm or place in containers in fridge. FREEZES WELL!!!
Because I don't add in any sugar or salt, all you really taste is the squash itself. If you want salt, you can add it though. I sometimes put a drizzle of Mexican Crema (Cacique) on the top.
If you use a NINJA or other heavy weight blender, you can puree it so smooth!
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Looking for some soup recipes. Creamed soups a plus ❤️
I make a very low sodium, sugar free, low fat squash soup. Here's the recipe:
4 Cups 1" cubed, raw butternut squash
1 small red apple, cored and cut into 1" pieces
1 small diced white onion
1 cup fat free, no salt added. Swanson's chicken broth
2 tsp real maple syrup
1/8th tsp nutmeg
1 tbsp butter
Begin by melting the butter in a saucepan on medium heat. Add in the butternut cubes. Cover and cook in medium for 20 minutes to 30 minutes, checking to make sure its not burning or sticking (if it is, lower the heat).
When the cubes are tender but not completely soft, stir in the onion and apple. Cover and continue to cook on medium for another 20 minutes or until everything is softened.
Add in the chicken broth and bring to a boil. Lower the heat to medium and cover for another 20 minutes or until everything is kind of mushy.
In batches of 1/2 of the blender height, place in both chunks and liquid and puree the ever lovin' out of it! You will want to put each batch into a large measuring cup or bowl.
Once all is done, bring together in the pot, on low, and add the syrup and nutmeg. Stir and serve warm or place in containers in fridge. FREEZES WELL!!!
Because I don't add in any sugar or salt, all you really taste is the squash itself. If you want salt, you can add it though. I sometimes put a drizzle of Mexican Crema (Cacique) on the top.
If you use a NINJA or other heavy weight blender, you can puree it so smooth!
OMG this sounds so healthy and Delicious 😋0 -
Always start with a good base - some chicken or beef bones will do. Let them simmer for an hour or so. Add vegetables which are in season - sometimes I puree the veggies once they are soft - instant creaminess without added calories.2
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