soup?

Throw carrots, green beans and mushrooms in a soucepan full of water, boil for about half an hour, add coliflower and brocollis, boil some more - 15 mins, and some cooked chicken, stock cube and sour cream and voila. cheap, quick, low calorie, nutritious and yummy. Its what I'm eating right now.

300g potato
300g leeks
1 large onion
any other veg you fancy - I usually add around 100gs of either carrot or mushroom stalks.

Boil a large pan of water, add 2 vegetable stock cubes and any seasoning you fancy - I usually add oregano and lots of pepper. Add all the veg, simmer for around 30 mins until the potato is soft.

Makes two MASSIVE bowls at about 200 calories

This recipe is fantastic~

Cream of Zucchini Soup
From Gina's Weight Watcher Recipes

Cream of Zucchini Soup

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g


• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

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Spinach Pepper Soup
3 servings | 300 calories

2 cups Skim Milk
1 large Green Bell Pepper
1 medium white/yellow Onion
1 Tbl Cumin
2 tsp Chili Powder
1 Tbl Flour
1 tsp Oil
2 handfuls of raw Spinach
1 cup Rice, cooked
1 can Light Red Kidney Beans, drained/rinsed

Chop the onion and bell pepper. Add to a medium pot over medium-high heat. Add a pinch of salt and pepper. Cook, stirring occasionally until the onions are translucent. Add cumin, chili powder, flour and oil. Stir constantly for 5 minutes. Add milk, 1/2 cup at a time, keep stirring. Add spinach, stir and cook until just wilted. Remove from heat and pour into a blender. Blend until smooth. Return to the pot, add the rice and beans and cook until heated through.

Black Bean & Tomato: 1 can low sodium black beans, drained, rinsed and somewhat mashed; 1 can no salt added diced tomatoes; 1 c water (sometimes a little less); 1/2 c salsa; 1 t cumin; pinch crushed red pepper flake and black pepper. Bring to boil, then simmer 20 minutes. It tastes like chili, so chili toppings are awesome for it: a little low fat shredded cheese, sour cream or greek yogurt, avocado, crackers, etc.

here is a weight watchers vegetable soup that is amazing!
Ingredients

2 clove(s) (medium) garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 stalk(s) (medium) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup(s) vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.


Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving

I'm so happy to see another red lentil soup with no curry; it looks delicious! Here's the other that I found, and they gave a cute option--layer the ingredients in order in a jar and gift for Christmas:

Lentil Christmas Soup in a Jar
• 2 tablespoons vegetable bouillon granules
• 1/3 cup uncooked rice
• 1/3 cup red lentils
• 1 tablespoon dried parsley
• 1/2 teaspoon ground black pepper
• 1-2 T Poultry Seasoning
• 2 T dried onion flakes
• 1/3 cup barley
• 1/3 cup green lentils (or split green peas)
To Prepare:
• 2 teaspoons butter or margarine
• 9 cups water
• Optional: 1/4 cup chopped celery, 1 cup cubed cooked chicken, 1 can diced tomatoes

1. Measure the bouillon granules into a 1 pint jar. Top with 1/3 cup of instant rice, red lentils, dried parsley, pepper, poultry seasoning, 1/3 cup of rice and then the green lentils on top. Seal with a lid and ring for gift giving.
2. To make the soup, bring the butter and water to a boil in a large pot. Pour in the contents of the jar and add celery and chicken if using. Bring to a boil, then reduce heat to medium and simmer until the lentils are tender, about 30 minutes.

Here's my favourite

http://www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup

Enjoy :happy:

Thanks for posting this! :flowerforyou:
Made it today and it was lovely and super easy too. I didn't add the greek yoghurt as I was all out but gonna get some later and have another bowl tomorrow. Bet the flavours will be even better tomorrow!

All the ideas sound great. Thanks for the inspiration.

:flowerforyou:

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