Autumn/Winter Soup Recipes

That sounds amazing. I don't have any proper recipes, really, buy my soups are usually just loads of green vegetables and potatoes all stewed together. I rarely blend my soups as I like them thick and chunky!

Also I really love pea and spinach soup with mint and coriander!

sounds yummy

Here is my go too soup when I want some thing with a little heat.

Vietnamese Beef Soup

¾ to 1 lbs lean beef (such as sirloin or round steak)
3Cups water
1 can beef broth (about 14 oz) (reduced sodium if desired)
1 can consommé
2tbs soy sauce (reduced sodium)
2tbs-minced ginger
1 cinnamon stick
4oz rice noodles (rice sticks) 1/8 inch wide
½ cup julienned carrots
2 cups mung bean sprouts
1 small red onion thinly sliced
1-3 tsp Chinese chili sauce with garlic
Freshly chopped cilantro and basil for garnish if desired

Place beef in freezer for 45 mins. Meanwhile combine, water, broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan. Bring to boil over high heat. Reduce to low; simmer covered, 20-30 min. Mean while, place rice noodles in large bowl and cover with warm water; let stand 20 min. Remove cinnamon stick and discard after broth has simmered for 20-30 min.

Remove beef from freezer and slice across grain into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2-3 min or until noodles are tender. Add beef and bean sprouts; cook 1 min or until beef is no longer pink.

Stir in red onion and chili sauce. Remove from heat. Add garnish if desired.

6 servings 180 calories, 3g fat, 23g carbs,

Cream of Zucchini Soup or Cream of Asparagus

I don't really have a recipe for this, but I'll try to put something down.

1 lb Zucchini, chopped
1 T of fresh Thyme or 1/2 T of dried Thyme
1 onion chopped
1 lemon, juiced
Season with salt and pepper

Saute the above ingredients in a little oil in a stock pot for about 5 minutes, stirring occasionally.
Add 4-5 cups of chicken broth, cover and simmer until zucchini is tender
Then, process with an immersion blender - if you don't have one, transfer to blender and puree.
Once pureed, add some 1/2 and 1/2 to taste.

You can do all of the above, but with asparagus instead of Zucchini.

I top each bowl of soup with a little blue cheese. So perfect!

Butternut squash soup

3 cups roasted butternut squash
3 cups chicken or veg broth (I use the 99% FF chick)
1 cooked onion
2 teaspoons of low cal buttery spread
1 bay leaf
salt and pepper to taste
spices you like (few red pepper flakes and garlic for me)

add everything to a pot and use an emersion blender to puree and you are done!
About 50 calories per serving

Just a note, the recipe that I added is probably not suitable for freezing, I cannot imagine that frozen spinach defrosts very well?
Feel free to correct me if I am wrong

You can absolutely freeze spinach...they sell it frozen! Anyway - I've frozen spinach in soups, pastas, etc. No problems whatsoever.

However, you should not re-freeze anything that has been frozen and thawed.

I have a SIMPLE pumpkin soup recipe. I kind of 'eyeball' it...but here are the basics.

1 small "pie" pumpkin ( the dark orange kind..I have also used an acorn squash) PEELED AND SEEDED AND HALVED
1 large onion peeled
1 large white potato cleaned...I leave the peel on (I have also used a sweet potato)
2 large carrots (or a good handful of baby carrots)

put all the veggies into a 'dutch oven' sized pot
cover with water
boil until a butter knife slides cleanly and evenly through all the veggies.
blend with submersable blender until even consistancy(If the veggies are a little big I sometimes have to thin out withs ome exttra water)
add salt and pepper to taste
***Optional super yumminess....add some BUTTER not margerine....as you blend of a hint of creamy yummyness...just a little**

This freezes VERY WELL and is a big hit with most of my family! The best part is this time of year....the stuff is easy to find!

Oh man, this is my THREAD! I LOVE soups!

Here's a favorite of mine:

Black Bean Soup (Vegan Style)

Vegetable Bouillon Cube, 2 cube
Green Chile Peppers - 2 chile diced
Yellow Onion, 2 medium diced
Garlic - Raw, 6 cloves minced
Black Beans - 4 cup dry (soaked overnight)
Ground Cumin, 3 Tablespoon
Chili Powder, Dried, 3 Tbsp
Ground Cayenne Pepper, 1 tbsp
9 Large Tomatos - peeled and diced


Bring 10 cups of water to boil. Cook black beans until soft. Add in bouillon and tomatoes. In separate pan, lightly sautee onions, garlic, and chile peppers. Add to pot. Add seasonings (recommended seasonings will have a bit of heat...season to taste).

Cook covered on medium-high for about 15 minutes. Remove from heat and puree. I recommend setting aside 1/3 of pot and pureeing 2/3 of the pot. Add the 1/3 back to the rest and stir. Cook for another 5-10 minutes on low simmer.


Serve hot and enjoy! Good with a little jalapeno cornbread!

Serves 8.
Per Serving:
Calories - 284
Sugar - 9
Fat - 2
Protein - 17
Sodium - 514
Carbs - 60

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Black Bean Quinoa Soup

1 can or fresh tomatoes
black beans
1/2 cup quinoa
corn kernals
garlic paste
cillantro
red chili pepper paste
- really anything else you would like-

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bump... need some soup with lots of veggies.