SOUP RECIPES WANTED

My hands down favorite soup recipe is Ina Garten's Roasted Fall Vegetable Soup. You can find the original version here: http://www.barefootcontessa.com/recipes.aspx?RecipeID=234&S=0

My favorite part is roasting the vegetables. The kitchen smells amazing!

I use an immersion hand blender to mix it all up right on the stove top in the pot rather than batch dumping into a food processor. This is seriously one of the best soups you will ever make.

bump

Cauliflower Soup


Cauliflower - Raw, 1 head, medium to large
Semi Skimmed Milk, 500 ml
Glass Tap Water, 2 glass
Cornflour, 15 g
Cumin seed, 1 tsp or to taste
Knorr - the Chicken Stock Cube (Uk), 2 cube

Break up cauliflower into small pieces cook in the stock/water/cumin, when cooked/soft add the milk holding a little back to mix with the cornflour/starch, now blend the cauliflower mixture, you may find that it is thick enough without having to add the cornflour to thicken, it will also help if you do add to stabilise the soup as sometimes the cauliflower and water can seperate.

Delish soup especially with onion baguette

Per Serving: cals128 carbs19 Fibre4 Protein7 Fat4 sat fat2

You dont need to add any salt as enough in the stock cubes, but you may want to add onion powder/granules to taste, I live loads of black pepper added just before sitting down to eat it yummy

ENCHILADA SOUP

2TBS. Vegetable Oil(or I use Extra Virgin Olive Oil)
1/2C. Chopped Onion
1/2C. Chopped Green Pepper
1TBS. Minced Garlic
1)14oz. Can of Vegetable Broth
2)14oz. Cans Mild Red Enchilada Sauce
1) 4.5oz Can Diced Green Chiles(I use 2 cans)
1) 14oz. Can Diced Mexican Style Tomatoes
15oz. Can Black Beans(Undrained)
2C. Canned White Hominy(Drained)
2TBS. Taco Seasoning Mix

Sautee Onion, Green Pepper and Garlic for 2-3 Minutes or until onions are transparent
Pour in all ingredients and bring to boil. Lower heat to low/medium heat and simmer for 20 minutes.
Garnish with Tortilla Chips, Shredded Cheese and Sour Cream.
Enjoy!

Black Bean Soup
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: about 1-1/2 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g
For the beans:
1 lb dry black beans
1 small bell red pepper
1 small onion, quartered
2 cloves garlic
3 bay leaves
For the soup:
1 tbsp olive oil
1 large onion, minced
1/2 cup chopped parsley
1 red pepper, minced
2 medium carrots, shredded
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 (2 oz) cup white wine
1 tsp cumin
1 tsp oregano
1 chicken bullion (vegans use vegetable bullion)
salt and black pepper

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add bell pepper, garlic, onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if too needed. Cover and simmer on low about 15 - 20 minutes. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

TERRIFIC TACO SOUP
Ingredients
1 pound of ground beef
1 small onion, minced
1 small can green chiles, chopped
1 can stewed tomatoes
1 can Rotel (Mexican tomatoes)
1 can ranch style beans or chili beans
1 can whole kernel corn
1 ½ cups water
1 pkg. ranch dressing mix
1 pkg. taco seasoning mix

Brown beef, onion and chiles. Add remaining ingredients and bring to a boil. Simmer 20 minutes. Great with cornbread or with tortilla chips and grated cheddar cheese.

CHILI SOUP

Ingredients:
1 1/2 lbs. Lean ground beef
1 med. Onion , chopped
3 (10 3/4 oz.) cans Campbell’s condensed minestrone soup
1 ( 14 1/2 oz.) can stewed tomatoes
1 ( 10 oz.) can Rotell tomatoes
1 ( 15 1/2 oz.) can chili beans

3 soup cans of water
Brown together ground beef and chopped onions. Drain thoroughly. Add remaining ingredients. Mix together. Simmer for 10 minutes.

Serves 16 Serving size 1 cup
Calories; 153, Protein: 10 gm., Fiber: 3 gm, Sodium: 64 mg, Fat: 6 gm,
Carbo: 11 gm, Chol: 26 mg
This freezes well in single portions or larger if you like.

My favourite is good old lentil soup, so easy to make and healthy (and cheap!). I'm vegetarian so I keep the soup simple but my mum cooks it with a big chunk of ham to add some flavour.

Classic Lentil Soup - Serves 8

250g red lentils
1 large leek - chopped
800g carrots - grated or diced if you prefer it chunky
1 veg or ham stock cube
Fresh parsley - chopped
Big chunk of ham - optional

1. Fill large pot with approx 2 litres of water and add stock cube
2. Rinse lentils and boil in stock for 10 mins (add ham at this stage if you are using it but cook for a further 10 mins)
3. Add leeks and carrots and top up with water if needed, leave to simmer for 20mins stirring occasionally
4. Add fresh parsley and season to taste
5. If using the ham chop it up and mix through

Sorry the measurements aren't exact but I've been making this soup for years so tend to just chuck stuff in. If made without the ham it comes in at about 146c per serving. Serve with some crusty wholemeal bread for a healthy dinner.
Good thing about this soup is it freezes really well so I make loads then portion it into the freezer.
It's easy to experiment with this recipe too; try adding come celery, onion or potato to suit your tastes.

I had a carrot and coriander soup yesterday, I have a sweet tooth so it absolutely fits the bill.

Serves 2:
4 chopped carrots in a pan with enough water to cover.
1 chopped onion
A good dose of coriander leaves
Vegetable stock cube
Chili powder to taste (I like a lot, but is entirely optional)

Boil all together, purée and season to taste.

I worked it out at less than 100cal per bowl.

Bump - Yummy!!!

Love low cal soup recipes! Thanks for starting this thread

Chicken, Shiitake and Wild Rice Soup
Gina's Weight Watcher Recipes

Servings: 6 • Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 237.6 • Fat: 4.3 g • Protein: 14 g • Carb: 35.4 g • Fiber: 1.7 g

1 tbsp butter
1 small onion
1 tbsp flour
8 cups (64 oz) fat free low sodium chicken broth
1 cups water
2 chopped carrots
3 garlic cloves
2 celery stalks
4 skinless chicken thighs
4.5 oz long grain rice and wild rice combo (I used Carolina)
1/2 cup long grain white rice
4 oz. shiitake mushrooms, sliced
2 tbsp light sour cream (vegans can use vegan sour cream or leave it out)
salt and fresh pepper

Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.


Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it's seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.


Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste and serve.

Bump, especially since it is getting cooler out now. Now if only my co-worker would bring back our Soup, Salad, Bread, and Dessert lunches. People would sign up to bring in one of those courses, enough for everyone who participated so we all got to try out new recipes.