Low fat soup recipes?!
Low fat soup recipes?
Anyone got any scrummy low calorie soup recipes please.
Answers:
This soup is absolutely delish...and it's quick.
~Tortellini Pesto Soup~
You will need:
*2 tablespoons butter or margarine
*2 cloves garlic, minced (add more or less, to taste)
*1 medium white onion, chopped
*1 bag frozen mixed vegetables (such as the California variety that includes carrots, broccoli and cauliflower)
*36 oz chicken broth (or vegetable broth)
*8-14 oz refrigerated cheese tortellini
*1/4 cup green pesto
*1/4 cup freshly grated parmesan cheese
->In a large pot, warm the butter or margarine until melted over medium-high heat.
->Saute the garlic and onion until tender.
->Add the chicken broth. Bring mixture to a low boil, stirring occasionally. Add the frozen vegetables.
->Reduce heat and simmer until they are fully cooked.
->Add the refrigerated tortellini to the soup mixture until it is fully cooked- DO NOT OVERCOOK.
->Once the tortellini is done, turn off heat and add the pesto. Stir until incorporated in the soup. Let soup stand uncovered for about 5 minutes.
->Ladle the soup into bowls and top with a few pinches of parmesan cheese.
Tah-dah! It takes about 25 minutes from start to finish. I hope you like it! :-)
Use spray oil for frying and simmer up onions & leeks in a pan, add chopped tomatoes, and any other variety of vegetables with some mixed herbs and maybe some chilli, simmer until the veggies are cooked and blend to the consistency you require! voila...
Yeah! Try this:
Take one carrot.
Pint of water.
Boil the carrot in the water.
Delicious.
buy a packet of ready prepared casserole veggies put them in a pan with water to well cover them (you can always dilute if too thick) bring to boil, simmer 45 mins, add marigold veg stock to taste (or any stock cube) then blend till smooth..a really delicious practically zero (apart from the veggies) calorie vegetable soup! i usually make about 1/1.2 to 2 litres..keep in fridge, lasts for a week(if it's not drunk before that!!) enjoy with a clear conscience!!
Carrot & Coriander - Cover about 8 chopped carrots with water add one chicken stock cube and a chopped onion, and boil til carrots are soft. Add about a handful of fresh coriander and blend, its honestly yummy and very low fat. Try adding a sweet potato or lentils to bulk it out about.
Pea and Ham - Boil a bag of frozen peas with chicken stock, mixed herbs and an onion and blend. Add some small chopped ham chunks, yummy and filling!
You wathced that programme on the telly last night did'nt you?
Saute onions and 1 clove garlic in pan with small amount of olive oil. Add vegetables...adding a pint of vegetable stock and season as desired. Add leeks, carrots, dried vegetables from packet
finely sliced dark cabbage. No tatties though.
You can also add chick peas though you need to soak these overnight efore cooking as you would with any lentils you may add.
Leave to cool and place in fridge overnight, then reheat as and when required
Low fat Creamy Green chile soup
1 cup onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 tablespoon reduced-calorie margarine
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2 cups water, hot
2 cups skim milk
1/4 teaspoon chili powder
1/8 teaspoon red peppers, ground
2 (4 ounce) cans green chilies, chopped, drained
8 ounces anaheim chilies, chopped and roasted
1 1/2 ounces low-fat cheddar cheese
In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender.
Add flour; stir well.
Dissolve bouillon in hot water.
Gradually add bouillon, milk, chili powder and pepper to mixture and stir well.
Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
Stir in chiles and microwave at High for 1 minute. Stir well before serving.
To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately.
Makes 6 (1-cup) servings Makes 4 servings.
Yes but it's on my home PC. Email me.
There are some ideas here : http://www.recipesforvegans.co.uk/soups....
you can get all kinda low fat food from this site.
http://cgi.fatfree.com/cgi-bin/fatfree/r...
Funnily enough I'm just about to make this one myself as I've a pack of celery that needs using up.
I don't weigh or measure anything for this, just use what I've got left. It's very low calorie as there's no need to fry the veg before cooking them.
Celery and Red Onion Soup.
Chop some celery and a red onion into smallish pieces. Put them in a saucepan with some vegetable stock, bring to the boil and simmer for approx 25 mins. (Sometimes I add some red lentils and if so I tend to simmer for 30mins).
When cooked you can whiz it in a liquidizer or keep it chunky, although I tend to whiz half of it and then add the chunks so it's a good mix of both.
This is great if you like celery of course.
Bon appetit!
the simplest soup in the world
boil a bag of 500g of frozen peas in 500 ml of water with a veg stock cube
when cooked remove from heat
blitz
serve with a drizzle of olive oil and some parmesan
yum!
vegetable soup of any kind is low fat
i make it by dicing carrots and parsnips and adding to water with some parsley and sliced leeks and a veg stock cube
simmer till all cooked through
serve
celeriac and potato soup
chop up potato and celeriac
simmer in water til soft
remove from heat
blitz
serve
potato and leek soup
dice potato
slice leeks
simmer in water with a veg stock cube
once soft
remove from heat
blitz
serve
there are so many varieties
just experiment and have fun
Vegetarian West African Soup:
This hearty one-dish meal is packed with fiber and can be ready in less than an hour.
2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onion
6 cups (1-inch) cubed peeled sweet potato
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 (14 1/2-ounce) cans vegetable broth
1 (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)
Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.
Yield: 8 servings (serving size: 1 1/2 cups)
You can omit the fat from most soups. When required to sweat off veg in oil use alittle water instead. Don't add cream.
But using a spoon of olive oil isn't so bad.
Go to uktv soup recipes for lovely soups.