Autumn/Winter Soup Recipes
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I am making this tonight
http://www.savvyvegetarian.com/vegetarian-recipes/potato-leek-soup.php0 -
All of these sound amazing!
I cannot wait to try them out and take them into uni with me0 -
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).
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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.
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130 cals per serving, 5g fat, 5g carbs.
This recipe serves 4
thanks I have like 3 celery bunches and thinking of ways to make it, I already did chicken soup, stir fry and sticks for dip0 -
http://afkdinner.blogspot.com/2011/04/noblegarden-chowder.html
The recipe says a pot on the stove but it works well all day in the crockpot too. About 200 calories per serving sans the cheesy bread bowl.0 -
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.
Will be making this tomorrow have tons of cauli ,thanks .0 -
Simple Tomato Soup, courtesy of Jamie Oliver.
1kg cherry tomatoes (if you can, get a variety of colours).
4 larger tomatoes.
1 fresh chili (more than 1 if you like a kick).
4 cloves of garlic.
2 red onions.
4 tbsp balsamic vinegar.
Put all of the tomatoes into a roasting tray (quarter the larger ones).
Drizzle over olive oil, add the chopped chili and the crushed garlic.
Toss everything and then cook on the top shelf for 15 minutes (200C heat)
Peel and chop the onions, add them to a saucepan with olive oil.
Soften them.
Add the balsamic vinegar into the onions and let it reduce.
Take the tomatoes out of the oven and add them to the pan of onions.
Add it all to a liquidizer (do in batches if necessary).
Blend until it is a rustic texture.
SERVE )))0 -
They all look so yummy. Thanks for sharing :-)0
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Thanks to all those who put reciepes on here, I found 2 that I want to try (barley vegetable soup and black bean).0
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Wow, lots of these sound so tasty. Thanks for posting. I'll try to add a few of my own when I dig out my recipes.0
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bump!! at work so I don't have any recipes on me, but I will add once I have a chance at home. OP, your recipes look delicious!! I can't wait to try them nothing like a hot bowl of soup on a chilly alabama day0
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lbewley3, can you freeze this soup? I love cauliflower, but I'm the only one in my house that eats it and it seem a waste to buy a head just for me.
Btw, love the photo; I have one of those too, but mine is 17 years old.0 -
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Oh - I love this time of year! I got the recipe for this soup from the food blog Orangette - I highly, highly recommend both the soup and the blog. She is a fantastic writer, and has amazing recipes to share. Enjoy!
Butternut Squash Soup with Pear, Cider, and Vanilla Bean
http://seattlest.com/2005/11/22/seattlest_gets_jealous_makes_soup.php0 -
I'm going to try all of these! LOL0
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