Autumn/Winter Soup Recipes

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evelyngrice
evelyngrice Posts: 350 Member
in Recipes
The one thing that I love about entering into the colder months is that my love for a nice bowl of steaming hot soup can be revisited!

So, I thought that I would start a nice topic where we could share all of our soup recipes!

The great thing about soup is that it can be made in massive batches, frozen, taken into work in a nice flask etc.

Lets get sharing <3

...

My first soup recipe is a simple Miso Mushroom & Spinach soup.

Fry Lite Spray.
1 onion, peeled and sliced.
120g of ****ake mushrooms, sliced.
225g Spinach
4 x 284ml cartons of fish stock.
4tbsp Mugi Miso (fermented soya beans)

Heat the fry lite in a pan and saute the onions for 15mins.
Add the mushrooms and cook for 5 minutes.
Stir in the spinach and add the stock.
Heat for 3 minutes then stir in the mugi miso.
DO NOT BOIL AS THE MUGI MISO IS A LIVE INGREDIENT.
Serve :)

Per Serving: 60 calories, 3g fat, 6g carbs.
This serves 6!

<3

Edit: As you can see, they have edited out the mushroom because it has a naughty word within in! Silly Filter! But I am sure you can figure out what type od mushrooms to use ha.
«13456

Replies

  • CakeFit21
    CakeFit21 Posts: 2,521 Member
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    African Chicken Peanut Stew. This could easily be made Vegetarian as well.

    http://simplyrecipes.com/recipes/african_chicken_peanut_stew/

    I like it spicy with LOTS of cilantro.
  • ohskinnyme
    ohskinnyme Posts: 24
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    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! <3
  • audigal2008
    audigal2008 Posts: 1,129 Member
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    bump
  • evelyngrice
    evelyngrice Posts: 350 Member
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    African Chicken Peanut Stew. This could easily be made Vegetarian as well.

    http://simplyrecipes.com/recipes/african_chicken_peanut_stew/

    I like it spicy with LOTS of cilantro.

    Wow! That looks yummy.
    Don't suppose there is any nutritional information on it is there?
    x
  • Kinda79
    Kinda79 Posts: 239 Member
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    bump! I love soup! Yum!
  • themommie
    themommie Posts: 5,012 Member
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    sounds yummy
  • themommie
    themommie Posts: 5,012 Member
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    sounds yummy
  • evelyngrice
    evelyngrice Posts: 350 Member
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    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 :)
  • evelyngrice
    evelyngrice Posts: 350 Member
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    Here is my second recipe :)

    A nice refreshing Celery Soup.

    Fry Lite Spray
    1 medium leek, sliced
    6 celery stick, sliced
    1tbsp chopped sage
    1pint chicken stock
    1/2 pint of full fat milk (i am sure you can use skimmed too).

    ...

    Fry the leek for 15mins until soft.
    Add celery and sage, cook for a further 5 minutes
    Add the stock and milk, season, cover & bring to boil.
    Reduce the heat and simmer for 20mins
    Cool the soup a little and then blend.
    Reheat and serve.

    ...

    130 cals per serving, 5g fat, 5g carbs.
    This recipe serves 4

    :)
  • flyingpuppy99
    flyingpuppy99 Posts: 2
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    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,
  • TluvK
    TluvK Posts: 733 Member
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    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.
  • TluvK
    TluvK Posts: 733 Member
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    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!
  • felon72
    felon72 Posts: 21
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    Bump
  • scrap
    scrap Posts: 19 Member
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    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
  • whouwannab
    whouwannab Posts: 350 Member
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    bump
  • cheri0627
    cheri0627 Posts: 369 Member
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    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.
  • lbewley3
    lbewley3 Posts: 96 Member
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    Creamy Cauliflower Soup - ate this all winter and into spring last year, can't wait to make again this fall.

    Soften a couple cups of chopped onion in a tiny splash of olive oil, add a few cloves of garlic, a bunch of chopped up celery (great place to use the leaves), a head of cauliflower, and a couple cartons of chicken broth. Simmer for about 30-40 minutes, until all is tender. Puree into a delicious and filling cream soup for about 35 calories per bowl. The cauliflower makes this super creamy without having to add any dairy.
  • Fleur933
    Fleur933 Posts: 156 Member
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    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!
  • richellecc
    richellecc Posts: 39
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    I absolutely LOVE soups, but I really don't like cream soups. This recipe is one that I've made over and over again, and have been thinking about all day today! (it's really cold here!)

    Sweet Potato Soup:

    2 large sweet potatoes, peeled and cut into chunks
    1 tbsp vegetable oil
    1 small onion, chopped
    2 cloves garlic, minced
    1 tbsp minced ginger
    2 tsp mild curry paste
    4 cups vegetable/chicken broth

    In a large saucepan, heat oil over medium heat; cook onion, garlic, ginger and curry paste, stirring occasionally, for about 3 minutes or until onions are softened. Add sweet potatoes, and stir to coat. Add stock and bring to a boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender.

    I mash up the potatoes a little bit, but I like my soup chunky. If you like a smoother soup, you can blend it all. It's so fast and easy, and delicious! Hope you enjoy!
  • thedreamhazer
    thedreamhazer Posts: 1,156 Member
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    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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