Autumn/Winter Soup Recipes
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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 -
Yes, the cauliflower soup can be frozen successfully. I do it every time I make a batch. Does your household like cream of celery soup? The more celery you add, the more it tastes like that. Really, the cauliflower acts more like a thickener than for flavor.
I have a 13 year old doxie too, and also a 6 year old. The one in the pic is Sophie, just turned 2.0 -
I love soups. When it's cold or I'm under the weather I like to make something like a Spicy Tom Yam soup. Boil up some water/chicken stock, add two teaspoons of Tom Yam paste and then add vegetables such as mushrooms, spinach, red onion, mange tout or sugar snap peas, slices of ginger, chilli and then add lime and fish sauce to taste. You can add prawns if you like or some cooked chicken. Add coriander/cilantro to garnish. If you want to make a whole meal of it you can pour it over a bowl of cooked noodles.
Work out calories according to your ingredients. Roll on Autumn - always been my favourite season!0 -
This sounds so great. Anxious to try:drinker:0
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Just had a little scroll through skinnytaste.com (amazing website!) and I found this little gem
http://www.skinnytaste.com/2008/03/cream-of-zucchini-soup-1-ww-point.html
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I going to try the cauliflower soup this week. Ill let you know how it is!!0
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Ham hock & Savoy cabbage chowder: serves 4-6 (depending on how much you want in your bowl!!)
150 cals- 250 cals per serving.
450g cooked ham hock/ roasted ham/gammon (Good to use leftovers from a roast)
2 leeks, white & green parts- chopped
2 cloves garlic, crushed
1/2 savoy cabbage, shredded
1 can sweetcorn, drained
Salt & Pepper
2 veg/chicken stock cubes dissolved in 250ml water
250ml milk
Fresh flatleaf parsley, chopped (To garnish)
** If you like, add some cubed potatoes/ butternut squash to the recipe.
*** To make it creamier add some low fat creme fraiche at the end.
1. Sautee the leek and garlic in a little spray oil. Cover with the stock and add the cabbage and ham. Simmer for 5 mins until the cabbage begins to cook. Season well.
2. Add the sweetcorn & Milk and warm through- for about 5 more mins until flavours have combined and cabbage is cooked.
3. Serve with parsley sprinkled over the top.
Filling and hearty
) 0 -
Ham hock & Savoy cabbage chowder: serves 4-6 (depending on how much you want in your bowl!!)
150 cals- 250 cals per serving.
450g cooked ham hock/ roasted ham/gammon (Good to use leftovers from a roast)
2 leeks, white & green parts- chopped
2 cloves garlic, crushed
1/2 savoy cabbage, shredded
1 can sweetcorn, drained
Salt & Pepper
2 veg/chicken stock cubes dissolved in 250ml water
250ml milk
Fresh flatleaf parsley, chopped (To garnish)
** If you like, add some cubed potatoes/ butternut squash to the recipe.
*** To make it creamier add some low fat creme fraiche at the end.
1. Sautee the leek and garlic in a little spray oil. Cover with the stock and add the cabbage and ham. Simmer for 5 mins until the cabbage begins to cook. Season well.
2. Add the sweetcorn & Milk and warm through- for about 5 more mins until flavours have combined and cabbage is cooked.
3. Serve with parsley sprinkled over the top.
Filling and hearty)
Forgot to add that it's particularly good if you use smoked ham/ gammon.0 -
Ham hock & Savoy cabbage chowder: serves 4-6 (depending on how much you want in your bowl!!)
150 cals- 250 cals per serving.
450g cooked ham hock/ roasted ham/gammon (Good to use leftovers from a roast)
2 leeks, white & green parts- chopped
2 cloves garlic, crushed
1/2 savoy cabbage, shredded
1 can sweetcorn, drained
Salt & Pepper
2 veg/chicken stock cubes dissolved in 250ml water
250ml milk
Fresh flatleaf parsley, chopped (To garnish)
** If you like, add some cubed potatoes/ butternut squash to the recipe.
*** To make it creamier add some low fat creme fraiche at the end.
1. Sautee the leek and garlic in a little spray oil. Cover with the stock and add the cabbage and ham. Simmer for 5 mins until the cabbage begins to cook. Season well.
2. Add the sweetcorn & Milk and warm through- for about 5 more mins until flavours have combined and cabbage is cooked.
3. Serve with parsley sprinkled over the top.
Filling and hearty)
That sounds AMAZING!
I will definitely be trying this 0 -
Yum yum yum yum yum....0
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Keep Posting guys 0
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bump i'll be back!!!!!
Winter warmer soup
1 teaspoon olive oil
2 large onions diced
3 clove of garlic crushed
3 sticks of celery diced
2 carrots diced
1 courgette diced
1 can butterbeans drained
2 tins chopped tomato
1 pint chicken stock
Salt and pepper to taste
2 teaspoons Italian herbs
Method
1. In a large heavy bottom pot sauté the onion and garlic in the olive oil over a gentle heat until soft, approx 10 minute.
2. Add the celery, carrot, and courgette and continue to heat for a further 10 minutes.
3. Add butterbeans, tomato, stock, salt & pepper, and the herbs.
4. Bring to the boil then reduce to a low heat and cook for 15 minutes.0 -
Pasta e fagioli is a great autumn/winter soup
http://www.topsecretrecipes.com/Olive-Garden-Pasta-e-Fagioli-Recipe.html
I use ground turkey instead of beef....still tastes as good and lowers the calorie count ....can even omit meat and it is still great....makes more than the 9 servings listed on the recipe0 -
It's still plenty warm here in Louisiana, but the boyfriend and I made the Quick Chicken-Corn Chowder from Cooking Light for dinner last night. It was fast, easy, and SO GOOD. We left out the jalapeno, but the red pepper gave it a little bit of zing.
Serving size: 1 cup
Serves 6
2 tbsp butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced
2 tbsp all-purpose flour
3 cups 2% reduced fat milk
2 cups chopped cooked boneless skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 tsp chopped fresh or 1/4 teaspoon dried thyme
1/4 tsp ground red pepper
1/8 tsp salt
1 (14 3/4 oz) can cream style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
257 cals per serving, 8.1 g fat, 19.1 g protein, 28.6 g carbs
(It seems a bit high, but 1 cup of this was a meal in itself. And it is a chowder.)0 -
bump i'll be back!!!!!
Winter warmer soup
1 teaspoon olive oil
2 large onions diced
3 clove of garlic crushed
3 sticks of celery diced
2 carrots diced
1 courgette diced
1 can butterbeans drained
2 tins chopped tomato
1 pint chicken stock
Salt and pepper to taste
2 teaspoons Italian herbs
Method
1. In a large heavy bottom pot sauté the onion and garlic in the olive oil over a gentle heat until soft, approx 10 minute.
2. Add the celery, carrot, and courgette and continue to heat for a further 10 minutes.
3. Add butterbeans, tomato, stock, salt & pepper, and the herbs.
4. Bring to the boil then reduce to a low heat and cook for 15 minutes.
This looks tasty, and it is made from stuff that I usually have in every week 0 -
These sounds amazing!0
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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.
Yummmmmmmm!0 -
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Egg Drop Soup (NOT LIKE A RESTAURANT)- Here is a simple soup that is hot and great for a fast fix. Simply simmer water in a saucepan, add chicken boullion to taste (I like "Better Than Boullion-no MSG!), chives or green onion bits, and whisk in an egg, continually stirring with wisk. Don't bring it to a hard rolling boil or a kind of eggy scum forms on the top. You want to wisk in the egg before the water gets all the way hot so that it doesn't cook up into little chunks before you can blend it into the broth. Just calculate calories based on your ingredients used.
Yum! I do a similar one but have to add exttras--diced water chestnuts and sauteed mushrooms are good, and so it bits of leftover cooked chicken. Forgot about it, thanks for the reminder!0 -
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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.
Bump SOunds great:) Thank you! 0 -
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