Ideas for Soup

alicia_louise29
alicia_louise29 Posts: 101
edited October 19 in Recipes
Well its freezing here in the UK and I was wondering if anyone has any ideas for soup? I love vegetables and my favourite soups are tomato and also vegetable either chunky or smooth. I have quite a sweet tooth sometimes and I don't mind spices. Does anyone have any ideas?
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Replies

  • mgpolizzi
    mgpolizzi Posts: 6 Member
    This is my favorite time of year to make soup. I just posted my recipe for Green Soup on my blog. Surprisingly filling and only 82 calories per cup. Easy to clean out the refrigerator and make a lot of it. Enjoy.

    http://open.salon.com/blog/michael_polizzi/2012/01/09/green_soup
  • gtfcnat
    gtfcnat Posts: 199
    One of my faves is parsnip & potato :love:
  • bitterbrownie
    bitterbrownie Posts: 369
    my mum makes an awesome red pepper and tomato - literally just those ingredients i believe

    also nice: butternut squash (and add in an onion for flavour)
  • beskimoosh
    beskimoosh Posts: 375 Member
    I made carrot, ginger and corriander soup the other day and it was lush... and apparently under 60 cals a portion, so that means I'm eating tons of it! x
  • Annecs
    Annecs Posts: 4 Member
    Butternut squash soup.
    Chop onion and dry fry, peel, deseed and chop butternut squash. add to the pan with enough stock to cover. Simmer till veg is cooked. Blend either whole pan or just half for a chunkier soup. Season with black pepper ( I like lots). If i's too thick for your liking, add stock till it's how you like.
    You can also chuck in any left over veg too.

    Leek and potato, shout if you want a recipe also a creamy mushroom one, all low fat.
  • beskimoosh
    beskimoosh Posts: 375 Member


    Leek and potato, shout if you want a recipe also a creamy mushroom one, all low fat.

    I'd love a creamy mushroom recipe! Just because I love mushrooms so much :)
  • lynz4589
    lynz4589 Posts: 389 Member
    This is the very thing i want to experiment with this week, soups to take to work for lunch to stop me going to the shop with everyone else and also in a bid to use up all the vegetables I seem to buy and only use 75% of every week. Thinking of starting with carrot and corriander as its my fav soup but open to suggestions and any step by step guides would be great, never made any soup other than the traditional veggie broth!
  • beskimoosh
    beskimoosh Posts: 375 Member
    My carrot and corriander is dead easy, you just fry off your onion (and ginger if you want) add a tsp of ground corriander, add in 450g of carrots and then about a litre of chicken stock. When it's all done whizz it up and add some fresh corriander at the last minute. I also add a bit of low fat fromage frais, about 50g, which makes it all creamy. It serves 6 people and is about 50 cal a serving!

    It's also nice if you add a bit of smoked paprika and a pinch of chilli!
  • Tiff587
    Tiff587 Posts: 264 Member
    Leek and potato (keeps me full for hours)

    All quantities are just to my taste so only rough guide.

    2-3 leeks
    3 large potato's
    1 Onion (optional)
    2 veggi stock cubes
    Garlic to taste
    Salt (optional)

    Rough slice leeks, potato, and onion.
    Place light oil spray or tiny amount of oil in large pan, add garlic, then leeks, potato, and onion cook on moderate heat till veg start to soften.
    Add enough water to cover all veg
    Add veggi stock
    Leave to boil until potatoes are cooked though (depends on how small you cut them)
    Blend and season to taste.
  • sunnyskyjb
    sunnyskyjb Posts: 258 Member
    Thanks for these great ideas!
  • ❤B☩❤
    ❤B☩❤ Posts: 634
    bump
  • mcdonl
    mcdonl Posts: 342 Member
    My wife makes the WW 0 Point soup... it is all veggies, delicious and something like 40 calories a cup.
  • meerkat70
    meerkat70 Posts: 4,605 Member
    Someone posted the other day a recipe for the most amazing sweet potato thai style soup, which I've just made. I cut back the coconut milk from the original recipe. It was basically a sweet potato, two carrots, a pepper, and an onion, then I used 30g of creamed coconut (the block), spiced with some ginger, cayenne, garam masala and garlic, with a handful of fresh coriander thrown in at the end. Very yummy.

    Carrot and coriander
    Carrot and orange
    Butternut
    Mixed veg with a bit of soup mix (barley, split peas etc)

    All very easy and very tasty.

    I use swiss marigold stock in all my soups.
  • katkins3
    katkins3 Posts: 1,359 Member
    My favorite Carrot and Leek Soup

    # 4 tablespoons (60 g) unsalted butter
    # 1/2 teaspoon ground cardamon
    # 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
    # 5 large carrots, peeled and cut across into thin slices
    # 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
    # 1/2 cup (125 ml) heavy cream
    # Kosher salt, to taste
    # Freshly ground white pepper, to taste


    In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
    Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

    In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

    Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.
  • Sweet_Potato
    Sweet_Potato Posts: 1,119 Member
    my mum makes an awesome red pepper and tomato - literally just those ingredients i believe

    also nice: butternut squash (and add in an onion for flavour)

    Those are two of my favorites!

    Also, I make a simple soup with leeks and dark leafy greens. It's so good. Minestone's another great one.

    This week I'm making a carrot miso soup and an African sweet potato and peanut soup.

    And vegetarian pho!

    Let me know if you want the recipes for any of these.
  • jennilovesryan
    jennilovesryan Posts: 124
    woodland faerie soup

    2 leeks chopped
    1-2 pints of a variety of mushrooms
    2 scallions chopped
    veggie broth
    pinch of salt
    pinch of pepper
    any sort of herb you like: parsley, thyme, sage, etc

    saute veggies and add broth/seasonings. simmer 10-15 minutes. yay!

    super low cal!
  • trijoe
    trijoe Posts: 729 Member
    Egg drop soup:

    Chicken stock, a little corn starch to thicken (just a little) and scrambled eggs, stirred in at the very end. Simple, easy, quick, nutritious, and my 3 children beg for it. No negatives! Also, it's great for add ins - noodles, veggies, chicken, the sky's the limit.
  • pupcamper
    pupcamper Posts: 410 Member
    I like the WW 0 point soup too but to make something a bit different (after I have blended 1/2 the pot) I will add a couple of spoons of chopped garlic, a chopped up cooked chicken breast, can of rinsed kidney beans, a cajun or mexican seasoning and some tomato puree and cook it for a bit longer - you get lots more fibre and protein but still not huge calories!
  • FruityLoops
    FruityLoops Posts: 138 Member
    My fave is sweet potato, chilli and chicken soup, yum yum! Everyone I've made it for loves it :-D

    It isn't THE most low fat soup as it has coconut milk in it, but I use the light one and the recipe I use makes 4 portions. One portion comes out about 390kcals, 11g fat and has about 3-4 portions of veg in it so still pretty good. The recipe is in a book else I'd post a link, but if anyone is interested I happen to have a jpg of the page that I could pop on t'internet for you to see :-)
  • DeidreJean
    DeidreJean Posts: 51 Member
    I have a delicious potato leek soup recipe for the crock pot- it's perfect because it's ready when you get home from work and it's thick enough to feel filling- perfect for a cold Maine winter :)

    Place the following in a medium crock pot:
    4 large potatoes, peeled and chopped
    4 leeks, washed and thinly sliced, white part only
    chicken stock or water to cover
    cook on low 7-9 hours
    Puree in blender in batches (makes too much soup for my blender to do all at once)
    optional: stir 1 TBSP margarine into the hot soup (whole batch, not each bowl) until melted before, serving

    A bowl of this is delcious with warm, honey wheat sunflower bread and a green salad or some steamed asparagus.
  • Annecs
    Annecs Posts: 4 Member


    Leek and potato, shout if you want a recipe also a creamy mushroom one, all low fat.

    I'd love a creamy mushroom recipe! Just because I love mushrooms so much :)
    Cream of mushroom
    serves 4 122 cals per serving 1% fat

    2 white onions, finely chopped
    2 garlic cloves crushed
    350g chestnut mushrooms, sliced
    pinch of saffron
    1 tbsp light soy sauce
    1 tbsp chopped fresh thyme
    1 tbsp plain flour
    600ml vegetable stock
    300ml semi-skimmed milk
    2% fat greek yoghurt

    Dry fry onions and garlic until soft. Add mushrooms, soy sauce, saffron and thyme continue to cook gently.

    sprinkle over the flour and cook for about 1 minute. Gradually stir in the stock and milk, simmer gently for 20 minutes.

    Blend, again either the whole pan or half if you like a chunky soup. Add the yoghurt if using, stir through and serve.

    I love this one, xx
  • 1a1a
    1a1a Posts: 761 Member
    bump :-)
  • mmelaragno
    mmelaragno Posts: 162
    Lentil soup is my new fave http://allrecipes.com/recipe/lentil-soup/

    But I also make a tomato basil, cheese tortellini soup that is so good. I started with this recipe - used vegetable stock instead of chicken. But I have tweaked it a bit. http://www.food.com/recipe/tomato-basil-tortellini-soup-223517
  • lucyrose_
    lucyrose_ Posts: 55 Member
    My favourite soups at the moment are roast butternut squash with cumin and chilli, and curried lentil and veg...

    One large butternut squash
    a couple of carrots
    one onion
    2-3 garlic cloves
    cumin
    chilli flakes

    Chop everything up into inch size cubes, put in a roasting tray, spray with olive oil spray (or just use a drizzle of normal olive oil but use your hands to cover everything in the tray!) and roast for 20-30 mins. Once done, bring a pan of chicken or veg stock (liquid quantities depend on how thick you want your soup) to a simmer, then add your roast veggies and blitz! Season to taste :)

    Curried lentil and veg

    a couple of large carrots
    red onion
    2-3 garlic cloves
    fresh chillies
    ginger (tsp of prepared)
    red lentils

    I literally just chuck everything into a pan, maybe a cup of red lentils, with chicken or veg stock (again, depends on how thick you like your soup!) once everything is cooked through, blitz... I then add a couple more tablespoons of lentils to the smooth soup to give texture, then some chopped green beans for colour... season to taste!

    Both soups are dead low... both usually serve 4-5 people, the lentil one coming out at around 100 cals and the butternut squash soup coming out at about 140. YUM!!
  • beckyinma
    beckyinma Posts: 1,433 Member
    Google Country Living's Pumpkin Chicken Chowder and instead of roasting the peppers yourself, buy the jarred ones (not in oil). It's an amazing soup.

    Also, Simplyrecipes has a simply amazing smooth Sweet Potato Soup that I make a double batch and freeze portions.

    I also love pea soup with ham, potatoes and carrots.

    Another is a chicken cacciatore soup. you basically make chicken cacc with boneless skinless breast, shred it after it's cooked, but add a can or two extra of broth and serve it over yolk free noodles.

    I also make Hot & Sour soup, which I'll share the recipe. :)

    Screenshot2012-01-16at84915AM.png

    Slice up the bamboo shoots to thin slices, and same with mushrooms

    Add all (mushrooms, shoots, meat, tofu, salt/pepper to taste) to hot broth, bring to a light boil and add wine and a splash of soy sauce to taste. You can also thicken with some cold water and corn starch. Serve and dash the hot oil over each serving.
  • eleanoreb
    eleanoreb Posts: 621 Member
    http://www.doubletroublekitchenedition.blogspot.com/2012/01/spicy-thai-coconut-chicken-soup.html

    my new favourite !
  • kbanzhaf
    kbanzhaf Posts: 601 Member
    CHICKEN ENCHILADA SOUP

    1 can of each-
    Cream of Chicken soup
    Chicken broth
    Enchilada sauce
    Green chilies
    8 oz sour cream
    1 1/2 cups shredded cheese
    2 chicken breasts OR 1 or 2 cans chicken

    Mix altogether--Works great in a crock pot. I double the recipe to fill my crock pot completely up.
  • dirtbikegirl5
    dirtbikegirl5 Posts: 391 Member
    My favorites are the lentil and split pea soups. I just cook them and season with a little salt, pepper and garlic.
  • ludogx87
    ludogx87 Posts: 286 Member
    one of my favourites is a kinda chilli tomoato soup. lol its just turnip carropts, chopped tinned tommaotes, onions, leek then tomato puree and chilli powder all mixed with vegtable stock and left to simmer. (no "official recipe) so i just play around with the flavors, and if u dont have time / dont want too, cut all the veg urself i usually use pre chopped veg from tesco, makes it so much quicker!!
    and because its all veg in it, its very low in calories :) x
  • TheLaser
    TheLaser Posts: 338 Member
    I tried making this curried cauliflower soup in my slow cooker and it turned out great:

    http://healthygirlskitchen.blogspot.com/2010/03/curried-cauliflower-soup-revisited.html

    I substituted sweet potatoes for regular ones and I can definitely recommend that.
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