Soups for winter, summer, for all seasons.

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  • posted by Verano
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    Allie mentioned setting up a ‘soup’ thread and it had been running through my mind. I will copy some of the previously posted recipes …. so here goes ….

    CAULIFLOWER and RED PEPPER SOUP
    Approx 6 servings

    1tbs olive oil
    1 medium/large head of cauliflower, cut up
    4 red peppers, skin removed & chopped (grill/roast/flame leave in sealed polythene bag to cool, then skinned)
    1 large onion, chopped
    2 or 3 sticks of celery, chopped
    2 vegetable or chicken stock cubes
    1.5 litres water
    1tsp smoked paprika
    salt and pepper to taste

    Saute the onions and celery together in olive oil until soft.
    Add smoked paprika and cook for 30 seconds or so.
    Add cauliflower, stock cubes and water and cook for about 20 mins.
    Add red peppers and cook for a further 20 mins or so.
    Whizz with stick blender/liquidise.
    Makes a really lovely creamy soup.
    About 80 cals and 10g carbs per serving but you need to weight the uncooked ingredients to be accurate.
    Freezes well.

  • posted by Verano
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    This is so quick and easy and full of ‘green’ goodness
    Serves 6, approx. 94cals and 7.7g carbs per serving(this includes 100g spinach)

    PEA SOUP

    1tbs olive oil
    2 small leeks or 1 medium onion sliced
    400g frozen petite pois
    2 vegetable stock cubes dissolved in 800ml water.
    85g watercress
    sprig of mint or to taste
    Salt and pepper to taste

    Sweat leeks in the olive oil until soft.
    Add peas and stock and cook gently for 5 minutes or until tender.
    Add watercress and mint and wilt down.
    Blitz… may need a little more liquid at this point.
    Add salt and pepper as required.
    Spinach (100g) can also be added with the watercress to make a more substantial soup
    You can substitute milk for some of the stock or add a teaspoon of cream or yogurt before serving.
    Really easy soup and very satisfying.
    The last time I froze this soup it separated slightly but a quick blitz brought it back to the correct texture.

  • posted by Verano
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    Courtesy of Luvtcook…..

    ASPARAGUS SOUP with LEMON CREME FRAICHE
    5 STAR rating
    6 first-course

    INGREDIENTS
    1/4 cup (1/2 stick) butter
    1 cup sliced shallots (about 6 large)
    2 pounds asparagus, trimmed, cut into 2-inch lengths
    2 teaspoons ground coriander
    2 14-ounce cans vegetable broth
    1/4 cup crème fraîche or sour cream
    1/2 teaspoon fresh lemon juice
    1/4 teaspoon finely grated lemon peel

    RECIPE PREPARATION
    Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
    Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.
    Have no nutrition stats but every thing should be low carb except the shallots and found this so 1 cup shallots would be 14 net carbs for entire recipe of 6 servings.

  • posted by Verano
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    Courtesy of Esnecca…….

    GINGER GARLIC SOUP, serves 4

    1 tsp toasted sesame oil
    4 green onions chopped, green and white parts divided
    2 garlic cloves, minced
    2T fresh ginger, minced
    6 cups chicken stock
    1 star anise flower (optional)
    2T soy sauce
    4 ounces shiitake mushrooms
    1 bag Zeroodle shiritake with oat fiber noodles
    1 1/2-pound head baby bok choy, roughly chopped
    2 tsp sesame seeds

    Mince the white parts of the green onions, chop the green parts and keep them divided. In a soup pot or dutch oven, heat up the sesame oil on medium. Add the white part of the green onions, garlic and ginger and cook, stirring for one minute until the garlic is fragrant.
    Add the chicken broth and bring to a simmer. Add the star anice flower and soy sauce. Cover and simmer for 10 minutes. Remove the star anise. (If you’re not a fan of liquorice flavors, feel free to skip this bit. You can sub cinammon sticks, juniper berries, a chunk of peeled turmeric or sumac if you want to play a little.)
    Add the sliced mushrooms, noodles (drained, rinsed and patted dry), and baby bok choy to the pot and simmer for 5 or so minutes. You’ll know it’s ready when the bok choy is tender. Salt and pepper to taste. Divide into 4 bowls and top with sesame seeds and the green parts of the onions.
    This is a very filling and easily prepped soup, and believe it or not, it’s just 120 calories a serving and 5 net carbs.

  • posted by Verano
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    Courtesy of Luvtcook

    MEXICAN CHICKEN SOUP
    A low carb Mexican Inspired Chicken Soup recipe guaranteed to warm you no matter what the weather!

    Mellissa Sevigny I BREATH I’M HUNGRY
    Yield: Eight 1.5 cup servings

    INGREDIENTS
    8 cups chicken broth (home made best, boxed is fine)
    1 cup celery root, peeled and chopped into 1/2 inch cubes
    1 tsp garlic powder
    1 tsp onion powder
    1 Tbs ground cumin
    1 four ounce can chopped green chilis…or use some diced fresh jalapeño
    1/3 cup tomatillo salsa (salsa verde)
    1/2 tsp minced habanero….may wish to skip this if using jalapeño
    2 cups shredded or chopped cooked chicken
    Optional: 2 Tbs frozen corn per serving
    1/2 cup scallions, chopped
    1/2 cup cilantro, chopped
    Squeeze of fresh lime juice
    Diced avocado

    INSTRUCTIONS
    Combine the chicken broth, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan.
    Bring to a boil, then lower the heat to medium and simmer for 10-15 minutes until celery root is tender.
    Add the shredded chicken and corn if using and heat through.
    Serve.
    Add the cilantro and scallions to each bowl so that they are fresh and bright (don’t “cook” them).
    Garnish with , lime juice, or more cilantro and scallions if desired (strongly recommend…not the same without them).
    NOTES
    Approx. nutrition info per serving: 100 calories, 4g fat, 3g net carbs, 12g protein (not counting corn)
    Note: could use zucchini instead of the celery root but would only need to cook it 5-7 min so as not to get to soggy.

  • posted by Verano
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    Courtesy of Luvtcook…….

    CAULIFLOWER SOUP WITH HAZELNUTS AND BACON
    https://www.bonappetit.com/recipe/cauliflower-soup-with-hazelnuts-and-bacon
    6 servings
    Creamy puréed soups always benefit from having crunchy things sprinkled on top. This recipe is from Waterfront Wines, in Kelowna, British Columbia.

    INGREDIENTS
    ½ cup blanched hazelnuts
    1 medium head of cauliflower (about 2 pounds), cut into small florets
    2 tablespoons extra-virgin olive oil, plus more for drizzling
    Kosher salt, freshly ground pepper
    4 slices thick-cut bacon (about 4 ounces)
    1 small fennel bulb, chopped
    1 small onion, chopped
    1 garlic clove, finely chopped
    ⅓ cup dry white wine/vermouth or water
    6 cups low-sodium chicken broth
    ¾ cup heavy cream
    2 bay leaves

    RECIPE PREPARATION
    Preheat oven to 350°.
    Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
    While the nuts are cooling, increase oven to 400°. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
    Meanwhile, cut bacon crosswise into ½” pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
    Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25
    minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
    Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
    Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
    Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

  • posted by Verano
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    Courtesy of Allie …. not a soup but WOW sounds delicious and could be a soup!……

    SICILIAN FISH STEW

    Olive oil, for sauteing
    1 sm onion, chopped
    1 leek, chopped
    2 celery ribs, finely diced
    2 carrots, finely diced
    2 lge garlic cloves, minced
    4 minced rinsed anchovies
    Qt. frozen fish broth OR
    2 bottles clam juice + 2 c. low sodium organic chicken broth
    1 orange, juiced
    strips orange zest, cut with wide blade peeler
    1 1/2 c dry white wine
    35 oz san marzano tomatoes with juice, pureed
    1+ tsp dried thyme
    1/2 tsp red pepper flakes
    1 tsp saffron threads, steeped in broth
    1 1/2 lbs firm fleshed fish, cut in 1 1/2″ cubes, i.e., tuna, sea bass,
    cod, halibut, swordfish
    1/2 lb. shrimp or sea scallops
    3tbs chopped parsley
    juice, 1/2 lemon

    Preparation:
    Saute onion, leek, carrot, celery and anchovies in olive oil til soft.
    Add garlic and saute til fragrant.
    Add broth (or clam juice + chicken broth), pureed tomatoes, wine,
    orange juice, orange peel, thyme, saffron, red pepper flakes, salt
    and pepper to taste (remember there are anchovies!). Simmer @
    30 min. to develop flavor and til slightly thickened.
    Poach fish in liquid 5-7 min, adding shellfish 1/2 way thru. Remove
    from heat and add parsley and lemon juice. Serve!

  • posted by alliecat
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    Oh V., this is so wonderful to have all of these!!! It must have taken some effort to pull them all together in
    one place, and I’m indeed very grateful 🙂 Even though it’s only 5:30am where I am, I’m off to print them out
    immediately! I’ll try to add a few of my own, when the sun comes up….Simply can’t thank you enough 🙂 🙂 🙂

  • posted by Verano
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    Allie not really too much work because I just copied and pasted!
    I would really like to point everyone back in the direction of Luvtcook’s thread ‘Good eats …. the low carb way’. There are some great ideas,such as dehydration from Esnecca, and wonderful recipes. Definitely worth a re-read to refresh the tastebuds.

  • posted by KazzUK
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    Fantastic Verano! Thanks so much! Xx

  • posted by wendleg
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    Wendleg’s Green Soup
    Thanks for the recipes Verano ! This is not a recipe as such but this is the soup I make most weekends. I just chuck in what I have 🙂

    I sauté a leek, white and green bits in olive oïl or ghee and then add whatever I have .This could be
    1 or 2 courgettes
    a stalk of celery ( again white and green leaves) chopped
    broccoli stalks chopped up ( I never throw them out when I cook broccoli)
    the odd bulb of fennel I haven’t used up
    lush green chard leaves ( I steam the white bits for veg in a meal)
    maybe a bit of kale from the garden

    I let it all simmer gently in with some vegetable stock until everything softens.

    I add fresh parsley at the end and whatever spinach I have that needs to be used. It doesn’t really need cooking, it just wilts down. I add a couple of cloves of garlic, sea salt and pepper.

    Than I let the Vitamix do its magic as it just blitzes everything into a frothy, creamy, smooth , bright green pot of goodness.

    Sorry no calories or carbs calculated as it is just dépends what I have to hand but there are at least 4 servings there.

  • posted by wendleg
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    This thread has inspired me to search the recipes section on the forum.Just spotted ‘ Broccoli Sandwich bread ‘ posted by Jules-stonesoup

    Just broccoli, eggs, almond meal and salt

    Definitely worth a try ! It was very well received by those who tried it.

    Sorry not a soup recipe.I’ll behave !

  • posted by Nelliegrace
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    Soup is usually what vegetables are left in the fridge at the end of the week, with stock made from dripping, the bones or carcass of the Sunday roast.
    This was a good soup,
    An onion,
    A leek,
    A stick of celery,
    A small parsnip,
    chopped and sautéed in a bit of duck fat, simmered in duck stock and water until tender.
    I added a tin of drained white kidney beans, on offer at Sainsbury’s 30p for 410g
    Heated it through and blitzed it with the hand blender.
    We had some for lunch two days and I froze two portions for another day.
    I added a spoonful of Greek yoghourt when I served it.

  • posted by alliecat
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    Hello, nelliegrace, and welcome to the neighborhood! I know most of the members here, but haven’t met you
    previously. I’ve seen your profile today, and have to congratulate for moving to a healthy BMI from an obese
    one. That certainly takes commitment, and I’m sure that you have experience and advice to share. Have
    a look around the other threads, and please join any that speak to you. I can promise that you will be given
    a very warm welcome 🙂 Looking forward to seeing you out and about. Thank you for your soup post, too!

    Allie

  • posted by Verano
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    A summer soup but one than I use as a canapé in a shot glass with a cucumber baton.

    PEPPER SOUP (similar to gazpacho but no bread)
    adapted from a Jun Tanaka recipe

    1kg ripe plum, of other, tomatoes, roughly chopped
    1/2 a cucumber, peeled and roughly chopped
    300ml tomato juice
    75 ml good red wine vinegar
    2tbsp Worcestershire sauce
    10 drops of Tabasco or more to taste
    1/2 bunch fresh basil, roughly chopped
    1/4 bunch of coriander, roughly chopped
    1/2 a clove of garlic minced, half really is enough because it isn’t cooked
    Salt and black pepper to taste
    100ml of good olive oil plus extra 2tbsp
    2 Red peppers, cut into 2cm pieces.

    1.Place all the ingredients EXCEPT the red peppers and 2tbsp of olive oil in a large bowl and mix well.
    2.Heat the 2tbsp of olive oil in a large pan and fry the red peppers gently for a few minutes until they soften slightly.
    3. Remove pan from heat and add the rest of the ingredients from the bowl.
    4. Leave to marinade for at least an hour. This is important for the flavours to blend together.
    5. Whizz in a blender or use a stick blender.
    6. Sieve. Place in sieve and press down with the back of a ladle or spoon.
    I like mine without any of the ‘bits’ but you can leave some if desired. If Esnecca was here I’m sure she would have a good way to use up the ‘grounds’ after sieving. I’m afraid I just dispose of them!
    7. Chill really well and serve with extra basil.

    I haven’tworked out the carbs and calories for this soup but it is quite piquant so probably not one to eat bowl after bowl of even though it is delicious!

  • posted by Verano
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    I tend to make vegetarian soups, apart from chicken, so here’s another one of my favourites…….

    BROCCOLI & STILTON SOUP

    1tbs olive oil
    125g brown onions , chopped
    100g leeks, sliced
    100g celery, sliced
    1clove garlic, crushed
    700g broccoli, broken into florets
    2 vegetable stock cubes, use chicken if liked
    150g plus of a decent Stilton
    Pepper but salt only after adding the Stilton
    1ltr or so of water enough to just cover the broccoli.

    Soften the onions, leeks and celery in the olive oil for 5 to 10 minutes.
    Add the garlic and stir in for 30 seconds or so.
    Add broccoli, stock cubes and water and bring to the boil.
    Simmer until the broccoli is cooked.
    Add the Stilton and let it melt.
    Whizz with stick blender or in a blender.
    Add salt and pepper if desired and more water/stock if too thick.

    All my weights are approximate so you need to weigh and log for an accurate carb etc. count.
    This soup also freezes well

  • posted by Verano
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    Hi Nelliegrace good to ‘meet’ you. I think we all have a ‘throw it all in soup ‘ and they usually turn out really well. Wendy my version of ‘Green Soup’, and we probably all have our own, is to just add a bag of spinach to my Pea Soup, above. Makes a really ‘green’ soup!
    So for the last one in my repertoire that I can think of at the moment…….

    COURGETTE SOUP

    1tbs olive oil
    10g butter
    175g red onions, sliced
    75g celery, sliced
    600g or more, courgettes sliced in chunkyish slices
    1 or 2 stock cubes
    Watercress
    Salt and pepper
    Water, enough to just cover the courgettes, more can be added later if needed

    Heat the butter and oil together.
    Add onions and celery and cook until softened.
    Add courgettes, stock cubes and water.
    Cook until courgettes are just soft.
    Add watercress and leave to wilt down, maybe 4 or 5 minutes.
    Add salt and pepper as required and blitz.

    Again all the weights are approximate
    This soup also freezes well.

  • posted by alliecat
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    My first offering, V. I had to first see if escarole is available in the UK, then convert the measurements for you.

    FENNEL and ESCAROLE SOUP
    (Escarole is an Italian slightly peppery green. Available at Waitrose, or in Italian green grocers under the
    name of scarola or scarole)

    sm onion, cut in half and thinly sliced
    2 garlic cloves, inced
    fennel bulb (anise) cored and thinly sliced
    28oz can (794g) Italian plum san marzano tomatoes, squished
    3 oz (85g) tomato paste
    pinch red pepper flakes or to taste
    wide strip of orange zest, 4 x 1″?
    1/2 bunch escarole, stemmed and roughly chiffonaded
    1-2 15 oz cans (425g cans) rinsed and drained cannellini beans
    1/2 – 1 tsp fennel seed
    4 c (946 ml) low sodium chicken broth
    water for thinning, if necessary
    salt and pepper, to taste
    lge handful of chopped fresh basil
    olive oil

    1. Saute onions in olive oil until soft. Add garlic and stir until aromatic.

    2. Add fennel bulb, and saute until slightly tender. Add squished tomatoes and juice, tomato paste, fennel seed,
    salt and pepper, red pepper flakes and strip of orange zest. Simmer, covered for @ 30 min.

    3. Add escarole, broth and white beans. (qty of beans dependent on size of fennel bulb) and simmer @ 15 in.
    Add water if it’s too thick.

    4. Remove from heat and add basil. Check seasoning.

    Freezes well!

  • posted by wendleg
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    Verano your cauliflower and red pepper soup is VERY GOOD ! Thank you so much for the recipe !

    I like the sound of Allie’s fennel and escarole soup. ‘ Scarole’ lettuce is readily available in France and I have always got fennel in the fridge !

  • posted by alliecat
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    Wendy, escarole is really more of a lettuce than either swiss chard or kale, isn’t it? Perfect way to describe
    it!

  • posted by Verano
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    Hi I’ve just checked out escarole and it’s a broad leaf endive which isn’t readily available here. I’m sure it can be found but a substitute may be easier to source. Apparently it’s less bitter than normal endive. I’m just wondering if a squeeze of lemon juice and some spinach might do the trick?
    Glad you like the Cauliflower & pepper soup Wendy Ed are very fond of it too!

  • posted by alliecat
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    I’m anxious to try cauliflower and red pepper soup, too, V. When I’m told that something is unavailable (escarole)
    I becoe muelishly stubborn and want to find it! It’s very perverse, I know. Wendleg might be able
    to suggest a substitute that wold be easier to find, since she’s familiar with it. Essentially, it’s a light green
    softish lettuce, and it’s a different animal altogether from the bitter scoop shaped regular endive, and I
    wouldn’t really describe it as bitter, just a bit peppery. I did find an Italian online green grocer in London, so
    you could have a look at it online at a site called eatvita.co.uk, page 3 of vegetable section, and it’s called
    scarola escarole. It’s well known to Italians, so if there’s a town with a large population, it might be found there?
    Or just experiment! You’re a great cook!

  • posted by Verano
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    Thanks Allie. Unfortunately they only delivered in London and I’m not in London. I have looked for substitutes and arugula and watercress are two suggestions so maybe a mixture of the two! I will have a go and let you know.

  • posted by Verano
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    Wendy predictive playing up again Ed = we !!!!!

  • posted by alliecat
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    Yes, please do, V. It’s quite possible that you may create something even better! One of my other standbys, when
    it gets as chilly as it is now, is a cannellini and swiss chard or kale soup, with a thick slice of pancetta and
    a parmesiano reggiano rind simmered in it for flavor, and either rosemary or sage. Small quantity of diced
    tomatoes. It’s very much like ribbolita, very hearty. I must try and locate my notes 🙂

  • posted by Verano
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    Just another quick adaptation …..

    THAI CHICKEN SOUP

    Homemade chicken broth is probably best for this recipe.
    Enough broth for the number of servings required.
    1 chopped chilli to taste
    1 lemon grass stick ‘bashed’ but left whole, or finely sliced.
    1 inch or so of ginger in fine slices.
    Cooked chicken shredded or finely sliced fresh chicken breast
    Sliced mushrooms
    Coriander.

    Put broth in saucepan.
    Add chilli, lemon grass and ginger and bring to the boil. Simmer for 10 minutes or so.
    If using fresh chicken add and poach until cooked.
    If using cooked chicken add and heat through.
    Add mushrooms and cook for another few minutes.
    Serve with fresh coriander sprinkled on top.
    A lovely, refreshing, quick soup. Makes a great lunch or with extra chicken and courgetti a good main.

  • posted by caronl
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    Love these recipes. Today I had Mustard Soup for lunch in Haarlem. Absolutely delicious. I shall try and work up a recipe that doesn’t involve flour that I can post!

  • posted by wendleg
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    Thanks for all the recipes. France has a lot of different types of lettuce. Yes ‘ Scarole’ is slightly more peppery than your average salad lettuce but I reckon any greens like watercress and rocket would definitely work as substitutes as you say Verano. I love seeing the displays of salad greens here ( since being a bereaved fruit scoffer) 🙂 The lettuce I like is ‘Romaine’ or Cos lettuce which is very firm with dark green leaves and keeps well. We have others called ‘batavia’ ‘feuilles de chene’ (oak leaves ??)and a spiky looking lettuce called ‘chicorée frisée’ which the French love to eat with bacon lardons. I like mache too (lambs lettuce) and I can occasionally find mustard greens.

    Has anyone tried making ‘kale crisps’ in the oven ( kale massaged with olive oïl and sprinkled with salt) ? Very moreish.

  • posted by wendleg
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    Tell us more about the mustard soup, caronl !
    Sounds intriguing !

  • posted by alliecat
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    V., I made the cauliflower and roasted red pepper soup today…Fabulous!!! I added fresh garlic, turmeric and
    a pinch of red pepper flakes. It’s a gorgeous color, and I’m sending some of it to the freezer to reappear
    as a starter for Thanksgiving holiday dinner. Thanks so much! 🙂

  • posted by Jennie10
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    I also made it last week. It was delicious. I never know what can freeze and what not so I had a portion each day. Next time I’ll make more and freeze some.

  • posted by alliecat
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    I really appreciate the options available too, Jennie! I can see this soup as part of my repertoire for “ladies
    who lunch”, along with devilled eggs, or a marinated lentil salad, or lettuce wraps with canned tuna or canned
    salmon. Cauliflower is a natural marriage with Indian spices, or taking it in an Italian direction with fresh
    lemon thyme. Lots of creative possibilities…. 🙂 Reheating it, if it separates, should require no more
    than a hit with the immersion blender. A real WIN WIN all around!

    Allie

  • posted by Verano
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    So pleased you like the cauliflower and roasted red pepper soup, it’s one of my favourites . I think the original recipe may have garlic in it but I’m not a fan of garlic in soups, although I love it otherwise!
    I bought fennel to try your fennel soup Allie but then found a really nice recipe for a fennel sauce for fish. So, we had baked sea bass fillets with a cream, fennel and white wine sauce. Promise I will make the soup soon! I did buy rocket and added it to another soup and I’m sure it will be a great substitute for escarole.
    I have a wonderfully quick way to bake sea bass or other flat fish fillets. Place fillets skin side UP on some baking parchment on a baking tray. Oil the skin with olive oil and then a little lemon juice salt and pepper. Cook in the oven for 10 minutes only on 190c or 180c fan. Never fails, it’s always moist.

  • posted by EclecticRajistani
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    Just to say the above soup was made with no sugar or sunflower oil as stated in recipe. We used extra virgin olive oil. BSD all the way
    😘😋

  • posted by Verano
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    That sounds lovely Eclectic. I made a butternut squash soup yesterday and added fresh ginger and it is lovely, very low calorie at 80cals a portion but high carb at 18g! I will try your version though.
    I also made a pan of ‘holiday soup’ using all my left over vegetables! So it had a couple of stock cubes, onions, carrots, cabbage, one parsnip, a cauliflower, three courgettes, a leek and some celery. It made a huge pan with 14 portions. I’ve not worked out the cals/carbs but I guess it will be a bit heavy on the carbs. It’s really lovely though!

  • posted by Denise susan
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    Just what I was looking for. Thanks to Verano for setting it up and others who have contributed. Step one to trying something different.

  • posted by alliecat
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    Thanks to Verano, I’ve been very industrious, cooking a variety of soups for the season. This isn’t a recipe,
    but a little tip that I’ve discovered along the way. I have a Whole Foods market nearby, and they offer parmiggiano
    reggiano rinds for sale. It’s the secret ingredient that goes into minestrone or ribbolita, a meal unto themselves,
    so I’d thought I’d share it. Very hearty on a cold evening! When I do a white bean and kale soup, I will often
    fine dice a thick slice of pancetta, and saute it with the mirapoix. Great flavor, and I always feel virtuous
    after cooking up a batch 🙂 Happy “souping”!

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