| Do you have a low-cal SOUP recipe? |
| Author | Post |
|---|
sqzee
New Member
| Joined: | 22 January 2009 |
| Location: | |
| Posts: | 389 |
|
Posted: 14 June 2009 04:37 pm |
|
Anyone? Because I have just learned how to make tomato-soup and it's great, so I researched butternut squash soup but they all seem to have cream or a ton of milk.
Other soups are welcome of course  I am in love with soups!
|
roxxie
Member
|
Posted: 21 June 2009 06:20 am |
|
I have a great and very easy low-cal Broccoli soup recipe. It's supposed to be cream of broccoli but I just don't add the cream and it tastes great.
1 'mound' of broccoli (the size the store sells them in, rubber banded...)
1 onion
3 'segments' of a clove of garlic
1 box chicken soup broth (I use low sodium)
Pepper
Directions could not be easier... peel & chop the broccoli, put it in a large pot, add the soup broth, bring it to a boil. Reduce the heat to a simmer and add the (chopped) onion and garlic. When the broccoli is sufficiently soft, use a 'wand' mixer to blend it to a smooth soup (or I suppose you could put it in a blender if you don't have the wand-style mixer). Pepper to taste.
Add some cream here if you want but I really don't think the calories are worth it. Soup stock is ridiculously low cal, as are vegetables, so this soup is pretty much safe!
|
ShannonOfDoom
Distinguished Member
|
Posted: 13 July 2009 07:09 am |
|
Soups are a staple of my diet & make HEAPS of them. The best thing about them is you really don't need a recipe, just use what you have leftover in your fridge & pantry.
Here's a few regulars I make:
Thai pumpkin soup:
- 1/2 a small pumpkin grated or diced finely
- 2 stalks of celery diced finely
- 2 carrots diced finely
- 1 red onion diced finely
- 2 cloves of garlic diced finely
- 1 teaspoon of red Thai curry paste
- 1 teaspoon of butter
- 2 cups of chicken or veggie stock
- 1/2 cup of low fat coconut milk or 1/2 cup of skim milk + 1 tsp coconut essence
- lime wedges to serve
In a large stockpot fry off the garlic, onion & curry paste. Add the remaining vegetables & cook until tender. add liquids & warm through. Take soup off the heat & blend to a puree. (I use a stick blender)
Serve with a nice crusty wholegrain bread
Makes 4-6 serves.
Asian style chicken or beef broth with noodles
- 1 skinless chicken breast or 1 porterhouse steak (fat trimmed)
- 4 cups of chicken or beef stock
- 1 red chili
- 1 bunch of Asian greens (bock choi or pack choi)
- 1 carrot, sliced into matchsticks
- 1/2 a cup of corn kernels
- 1 bunch of spring onions cut into batons
- #%@&!ake mushrooms
- 1 serve of soba noodles
- 2 cloves of garlic
- 1 brown onion diced
- 1 tablespoon of peanut oil
- a splash of sesame seed oil
- 2 tablespoons of soy sauce
I use a large heavy based fry pan to make this but if you have a wok it would work brilliantly. Put the oil in the pan & get it nice & hot, seal the outside of the chicken or beef well making sure it's very rare inside. Remove from the heat & slice thinly.
Fry off the onions, garlic, chili & mushrooms then add your stock, soy & remaining veggies. Simmer until the Asian veg wilt & add the chicken or beef back into the soup & the soba noodles.
Cook until the meat is just cooked & the noodles are tender.
Serves 2-4
Cauliflower, bacon & leek soup.
- 1/2 a head of cauliflour, chopped finely
- 1 leek chopped finely
- 2 cups of veggie stock
- 1 tsp butter or olive oil
- 1 cup of skim milk
- 1 rasher of bacon with the fat on..diced finely (I know it's bad fat, but it's such a small amount)
- 1 clove of garlic diced
- A splash of cream to serve (optional)
- Crispy fried garlic to serve (optional)
Sautee the bacon in a heavy based stock pot then add the garlic...fry for a few seconds then add remaining ingredients. Simmer until the veggies are tender. Remove from the heat & puree.
Serves 4
You really can use up anything leftover especially when making puree soups. 
|
Current time is 06:25 pm | |
|
|
|
