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Whats your Favourite Healthy Soup

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Author: Message: Sort First Post on Top

Posts: 1,000
1/7/11 11:18 A

MMmmmmm yum! Pookie - I love lentil soup!

I love making soup with leftover veggies (or frozen ones) and leftover bones. I had a ham for Christmas and saved the bone (just chucked it in the freezer) - and I plan to use it to make some split pea soup using dried peas later this month.

You can also get a lot of meat bones from the butcher - for free if you ask nicely, or less expensively than a cut of fancy meat (my local grocery store sells ham hocks and chicken backs and stewing bones pretty inexpensively).

Just chuck whatever bones you have in some water with carrots, celery, and onion and simmer to get a stock started. You can always add bullion if you think it needs more oomph. Then it's just a matter of adding whatever veggies and meat you want. Add pasta, potatoes... making soup is great fun because there really are no limits on what you can do.

AND typing all of this reminded me of a recipe from Mark Bittman on his website ( It's totally different to any soup I have ever tried, and sounds inexpensive, healthy and delicious:

“Boiled Water”

Makes: 4 servings

Time: 20 minutes

This Mediterranean classic, as ancient and almost as simple as boiling, is the quintessential beginner’s or just- plain-basic soup. It’s one you’ll cook forever.

6 to 10 cloves garlic, lightly crushed

1 bay leaf

Salt and freshly ground black pepper

1 /4 cup extra virgin olive oil

4 thick slices French or Italian bread (slightly stale bread is fine)

1 /2 cup freshly grated Parmesan or pecorino Romano cheese

Chopped fresh parsley leaves for garnish

1. Combine 4 cups water with the garlic, bay leaf, and some salt and pepper in a saucepan or stockpot. Bring to a boil, cover partially, and turn the heat to very low. Let the liquid bubble gently for 15 minutes.

2. Meanwhile, put the olive oil in a large skillet over medium heat. When hot, brown the slices of bread in the oil, turning once, for a total of about 5 minutes.

3. Put the bread in bowls and top with the grated cheese. Strain the soup into the bowls, garnish with parsley, and serve.

Roasted Garlic Soup. Substitute 10 or more cloves Roasted Garlic for the crushed garlic. Or put the crushed garlic in the skillet with the olive oil and cook over medium-low heat until fragrant and just starting to color, about 4 minutes. Fish out the garlic, chop it finely, and add it to the pot in Step 1.

Tomato-Garlic Soup. Add 2 cups chopped tomato (canned is okay; don’t drain) in Step 1. Don’t strain the soup.

Lime-Garlic-Coconut Soup. Omit the olive oil, bread, and cheese. Juice and zest 2 limes. In Step 1, use 1 can of coconut milk and 3 cups of water, along with the lime zest. Omit Step 2. In Step 3, add the lime juice to the soup right before straining. If you like, ladle the soup over a small mound of plain white rice, bean threads, or rice vermicelli. Garnish with cilantro instead of parsley.

Posts: 11,848
1/7/11 8:18 A

Lentils, the orange ones, make a nice soup with whatever vegetables you have handy, they fall apart and make a creamy texture, so you can leave the chunky vegetables whole.

Posts: 5,617
1/7/11 7:31 A

Check out this soup:

It tastes decadent but is extremely low fat and low cal. You can play around with the spices a lot, too--add cumin and curry for an Indian-style soup, etc. I like to make this really spicy with additional garlic and ginger.

Posts: 322
1/7/11 7:04 A

Im really getting into my soups lately, i made a fabulous, Leek, potatoe and celery soup yesterday with a good glug of white wine, and fresh chicken stock...was delish..

Planning on a nice carrott and coriander soup for the weekend..

Im quite limited in my soup knowledge and seem to always blitz them up, so looking for other ideas thats preferable low cal and low in price

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