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MANDYFRANK Posts: 43
2/2/11 12:28 P

1 box chicken stock
1 can diced tomato with juice
1.5 cup chopped mushrooms
1 sm onion
2 sm zucchini
1 cup cut up asparagus
3 cloves garlic
you can put it all in one pot and bring to a boil until done to your liking
if you want protien you can add 1 can of beans any type or 2 chicken breast
either way with bean/chicken =158 cals per serving you will get 5-6 serveings

BARBAKOAR Posts: 323
1/26/11 9:03 A

This soup is delish

Celery and apple soup

Ingredients
For the soup
1 tbsp olive oil

stalk celery, chopped

apple, chopped

2 garlic cloves, chopped

150ml/5 fl oz hot vegetable stock

50ml/1 fl oz milk

75ml/2 fl oz double cream

salt and freshly ground black pepper

To garnish
1 tbsp walnuts, chopped

drizzle olive oil

Preparation method
For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes.

Add the hot vegetable stock, milk, cream and salt and freshly ground black pepper to the pan, cover with a lid and cook for three minutes.

Pour the mixture into a blender and blitz until smooth.

Pour the soup into a serving bowl and garnish with chopped walnuts and a drizzle of olive oil.


KTGURL513 SparkPoints: (790)
Fitness Minutes: (0)
Posts: 42
1/25/11 10:16 P

Thank you everybody for the recipes! I'll be trying all of them out!

SCRAPLYN Posts: 264
1/25/11 4:54 P

This is a vegetable beef soup. But if you want it entirely veggie, just substitute the beef step with your favorite vegetable broth.

1 smallish roast--about 3 lbs
1 medium onion chopped
1 bag frozen whole kernel corn
1 bag frozen mixed veggies
1 bag frozen green beans
4 potatos peeled and diced
64 ounces plus of your favorite low sodium tomato juice

Cook the roast in a large stockpot with plenty of water, about 6 cups or so. When the roast is done remove it from the stock pot. Put the stock and the roast in the fridge to cool, overnight is best.

The next morning, skim off the fat from the stock and chop or shred the roast. Return the roast to the stock and add all the other ingredients. Cook for at least an hour or until the potatos are done. But the longer it cooks the better it tastes.

You can add more or less tomato juice, depending on how thick you want your soup to be. And of course, you can vary the veggies. And you can also make this with chicken instead of beef, there's just more work deboning the chicken.



-POOKIE- Posts: 11,848
1/25/11 4:43 P

Yups.... look in the fridge/storage and add anything that looks like its not busy right now... add some pepper and herbs of choice, maybe some lentils...

Soup is SO easy, you really cant go wrong! ideal to use up anything going past its best

BRIT83 Posts: 687
1/25/11 3:16 P

http://restaurantrecipesbook.com/olive-gar
den-minestrone-soup-recipe/

I make this on occasion. I use whole wheat pasta and salt to taste. Makes a lot, but freezes well.

PSYCHOJULES Posts: 13,636
1/22/11 1:33 P

dunno, i posted a vegan-friendly version on sparkrecipes called vegan "chicken noodle" soup (using seitan instead of chicken). Its largely throwing things in and lots of nummy spices (use low-sodium chicken broth or vegetable broth to lower the sodium count--i made it with boullion, so the count's higher on the recipe than it usually would be)

takes maybe half an hour to come together and cook (an hour and a half if you're making your own seitan)--otherwise, full of veggies and fiber and stuff.

KTGURL513 SparkPoints: (790)
Fitness Minutes: (0)
Posts: 42
1/22/11 1:07 P

It's getting awfully cold down here in Mississippi and I'm looking to make my own vegetable soup so I can control my sodium intake. Anyone have a good and easy recipe?

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