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BEESTRONGER
5/9/07 12:32 A
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| weight watchers makes a great vegetable soup...I add a little hot sauce to it and a little bit of cider vinigar to give it a touch of "German" It's great and virtually calorie free...
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The soup recipes sound sooo good.
I do not like canned soup because of the taste, but I buy the Progresso French Onion Soup, and have that for dinner with a little cheese on top and a sandwich. I am sure it is not healthy to have often but it has less that 150 calories and taste good. My husband really likes it as well. It is a tasty alternative when I am out of homemade soup.
Keep the soup recipes coming!
Cathy
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This is one of fav soups cause its super easy and very very nutritious.
Simple spinach Soup
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Ingredients:
1 bunch fresh spinach (either regular/baby)
1/2 cup milk (any % you like or half and half will do too)
1/2 cup water
1 cup diced onion
2-3 cloves minced garlic
1 tbsp olive oil/butter
Salt
Fresh Pepper
Tabasco sauce
I like to use fresh over frozen as it has lesser of those really tough fibrous stems.
1. Blanch the Spinach. Add a little salt to the hot water to flavor the leaves. Be careful not to over cook them else it will loose its color.
2. Saute the onions and garlic in oil.
3. Grind the spinach and onion-garlic mixture together. Strain it to remove any stems/fibers.
4. Heat the spinach mixture, water and milk in a pot.
(you can vary the proportion on water and milk as per your liking for a richer creamier soup)
5. When it boils, add pepper, pinch of salt and a dash of Tabasco.
6. I like to have it with a side of garlic bread.
and TADA its done...........I hope you enjoy it!!
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This is a recipe from "vegetarian and vegetable cooking" by: Christine Ingram (excellent book by the way). We make this every autumn for our pumpkin-carving party.
AUTUMN GLORY
Serves Four
Ingredients:
1 pumpkin, about 4 pounds
1 onion, sliced
1-inch cube fresh ginger
3 tbs. extra virgin olive oil
1 zucchini, sliced
4 oz. sliced mushrooms (we always omit the mushrooms, no one here likes them)
1 can (14 oz.) tomatoes, chopped
1 c. pasta shells
2 c. vegetable stock
salt and freshly ground black pepper
1/4 c. fromage blanc
2 tbs. chopped fresh basil
(we always add some garlic too)
1. Preheat oven to 350 degrees F. Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the seeds.
2. Using a small sharp knife and a sturdy tablespoon, extract as much of the pumpkin flesh as possible, then chop it into chunks.
3. Bake the pumpkin shell with its lid on for 45 minutes to one hour, until the inside begins to soften.
4. Meanwhile, make the filling. Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring occasionally.
5. Add the zucchini and mushrooms and cook for another 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to a boil, then cover and simmer gently for 10 minutes.
6. Stir the fromage blanc and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shel; serve the rest separately if this is the case.)
That's it. It's delicious. Hope you enjoy!
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| yeah me too....i love brussel sprouts but i dont like sweet potatoes...but thats ok because i can just leave them out of the soup...thanks for all the great websites and recipes..
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| Thanks for the soup recipe it sounds really good! I am one of the few people who loves brussel sprouts. and thanks for the website too!
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My husband heard Dr. Gabe Mirkin speak at a lecture. One of the best recipes is for Fall Soup. You can look at the website drmirkin.com
The book was one of the best health books I ever read. I use frozen brussel sprouts and they are so tasty in the soup.
Cathy
Fall Vegetable Soup
6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, cut in 1/4” slices
2 medium sweet potatoes, cut in 1/2” cubes
1 pound Brussels sprouts, halved or quartered
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon oregano
pinch cayenne, or to taste
1 16-ounce can black-eyed peas (I use black beans)
Combine all ingredients except the black-eyed peas in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes, or until the sweet potatoes are very tender. Stir in the black-eyed peas, adjust the seasonings and serve in large bowls.
6-8 servings
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| thank you all i will enjoy my veggie soup now lol
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PIXBADGIRL
5/2/07 10:57 A
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Thanks for sending that recipe in Faltercl. You got to it before me. and thanks for the website tip.
What do you think of it Cat?
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| I like this site, thank you for the information on www.dwlz.com!
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Gazpacho is another great soup you can eat all day almost! It's great for you and it's nice for the warmer days as it's a cold soup. Although you can warm it too!
Recipes:
http://www.globalgourmet.com/food/egg/egg0896/gazpacho.html
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| Hi, I emailed you the recipe for the WW soup. It freezes well. Also there is a website www.dwlz.com that has lots of free WW and basic nutritional information. dwlz means dotties weight loss zone and she has every menu item from almost every resturant in the country, lots of recipes and tips. There are alot of ads on the website so scroll down to get to the bulk of the info. Enjoy. Cathy
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PIXBADGIRL
4/30/07 10:30 A
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| WW has a really good vegetable soup in thier starter package. It's zero points on their system, and on thier program you can eat as much of it as you like. Unfortunately I am at work (bad girl) so I don't have the recipe to hand, but I'll check back and if you don't have something by the time I get home tonight, I will give you the recipe.
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| im sorry i posted this in the wrong thread...
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| i am looking for a good healthy homemade veggie soup i can make and eat more then 1 bowl of...i love veggie soup
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