Ingredients:
1 (8 1/2 ounce) package Japanese udon noodles or rice noodles
1 teaspoon olive oil
1 medium red bell pepper, cut into thin strips
1 medium carrot, diagonally cut
2 green onions, thinly sliced
2 cans (14 1/2 ounce) reduced sodium beef broth
1 cup water
1 teaspoon reduced sodium soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon ground black pepper
2 cups thinly sliced shiitake mushrooms, caps only
4 ounces daikon (Japanese radish), peeled and cut into thin strips
8 ounces firm tofu, drained and cut into 1/2 inch cubes
Cook noodles according to package directions, drain and rinse. Heat oil in large nonstick skillet or soup pot over medium-high heat. Add bell pepper, carrot, green onions and cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon and tofu. Reduce heat and simmer gently for 5 minutes or until heated through. Place noodles in a serving bowl and ladle soup over noodles.
Makes 6-8 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories: 163
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 61 mg
Carbohydrate: 31 grams
Protein: 7 grams
Dietary fiber: 1 gramsAnyone got any healthy soup recipes?
I made a quick vegetable soup today, with diced or sliced mixed veg - carrot, onion, potato. leek, garlic and celery, with a spoonful of lentils, some salt, freshly ground black pepper, and, nearly forgot, water. Have it chunky, country style, or blend it.
Ingredients can be changed according to what you have, and I like using the leafy bits of celery as a 'herb' for flavouring. You could also add your favourite stock cube, or granules, or add cream or yoghourt.Anyone got any healthy soup recipes?
Hummus %26amp; Zucchini Soup
1tsp. olive oil, heat in a saute pan.
1 sm onion, saute in the oil.
3 zucchini, sliced(about 1 lb)with onion, saute.
2 C. stock, chicken or veg, combine with veg, and seasonings, 20minutes, simmer. Then allow to cool. Blend until smooth
6 oz. ready made hummus, add to blender and continue to puree. Return to saucepan and reheat gently over medium/low heat. Add Lemon, salt and pepper and parsley and serve.
fresh lemon to taste
salt and pepper
finely chopped fresh parsley, to garnish
No problem !!
Assuming you own a liquidiser, just put any cooked veg (and meat if desired), switch on and as the mixture thickens, add milk or stock, until the desired consistency is obtained. Check on seasoning and reheat as necessary.
Sounds easy, but it works !!
Mushroom Soup.
Finely chopped mushrooms - a mixture is good.
Finely chopped onion and garlic
Finely chopped celery
Beef, chicken or veg stock to cover all (your choice)
Mushroom ketchup or worcestershire sauce
Salt and Pepper.
Cream, or creme fraiche to finish (optional)
Saute onion and celery until soft but not coloured
Add garlic and mushrooms
Add stock
Add mushroom ketchup or worcestershire.
Boil for a while, add seasoning.
Allow to cool down a bit and then, if desired a smooth texture whizz in blender and re heat.
Add cream or whatever you are using.
SErve with plenty crusty bread.
The best soups are ones that you can eat as a full meal and not feel hungry afterwards. In Scotland where I'm from, cheap and easy warming meals are often soups.
A simple vegetable soup is very easy. Make up 2 pints of chicken stock or veg stock from stock cubes. Put into a large pan.
Add chopped:
onions or leeks
carrots
turnip or swede
cabbage
(you can add broth mixture soaked overnight to make it broth)
(you can add chopped potatoes to make a ';tattie soup';)
Cook for at least an hour until all veggies are soft then spoon into bowls and serve with crusty bread or on it's own. You might need to season it. Easy homecooking
Butternut, Cumin and Chilli soup!
1 large or two small Butternut Squash
750ml of Vegetable or Chicken Stock
1/2 teaspoon of Cumin seeds
1 small (or large depending on your taste) chilli
Half a glass of Orange juice
Chop up Butternut into cubes. Place in a pot with half a cup of stock, cumin and chilli. Cover and simmer - adding more stock whenever necessary.
When the butternut cubes are completely soft, cool and add half a glass of orange juice. Liquidise. Add more stock depending on the consistency that you prefer. Return to the pot and simmer for 5 minutes to heat through. Serve garnished with a dollop of cream or plain youghurt and fresh coriander leaves.
Chicken and Sweet Corn Soup is often found on Asian restaurant menus. Originally Chinese, Chicken and Sweet Corn Soup is a favourite with all and an excellent way to use leftover roast chicken.
1 225 gram / 8 oz can of creamed sweet corn
1陆 - 2 cups of shredded cooked chicken
4 cups of chicken stock
1 egg
salt and pepper to taste
Place all ingredients, except the egg into a large saucepan. Bring to the boil, reduce heat to a gentle simmer. Crack the egg into a cup, beat lightly and slowly pour the egg into to the simmering soup, whipping the soup at the same time to form 'st rings' of cooked egg. A tablespoon of cornflour mixed with a little water can be added towards the end to thicken the broth if desired.
(Serves 4 up to four people) Enjoy!!!
Or if you are having a party at your house then the same chicken and sweetcorn soup recipe with some additional information might be helpful to you aswell.
Degree of difficulty: Low
(serves up to ten people)
You need:
1 litre salt reduced chicken stock liquid
1陆 litres water
1 tablespoon salt reduced chicken style stock powder
500g skinless chicken breast
陆 cup shallots sliced
2 cups frozen corn kernels
2 x 420g cans creamed corn
3 tablespoons soy sauce 43% less salt
1 egg white
pepper to taste
Method:
Place stock liquid, water and stock powder in boiler. Once boiled, add whole chicken breasts. Cook 10 minutes then remove chicken. Either shred or dice chicken then return to pot with shallots, corn kernels, creamed corn and soy sauce. Bring to boil, then reduce to slow boil. Cook a further 10 minutes. Whisk in beaten egg white. Add pepper to taste.
Nutritional information:
PER SERVE
FAT TOTAL 1.8g
SATURATED 0.9g
FIBRE 2.4g
PROTEIN 15.4g
CARBS 14.5g
SUGAR 4.4g
SODIUM 584mg
KILOJOULES 573(cals 136)
GI RATING Low
This is the weight watchers site and they have wonderful
soup recipes
http://www.weightwatchers.com/community/鈥?/a>
Sweet Potato, chilli and coconut...so nice and healthy.
6 x large sweet potatoes
1 x large white onion
3 x celery stics
2 / parsnips
1 x tin of butter beans
1/2 tin of coconut milk
spoon of dried chilli
2 x cloves of garlic
veg stock
salt and pepper for seasoning.
method:
sautee onions with garlic and add celery, sweet pots and parsnips. simmer for 15 mins in oil and a touch of water.
Add therest of the ingredients and blend. Leave on the hob for 1 - 2 hours.
Enjoy.
carots and coriander:you need some onions too!very testy and healthy!hope you like the idea!
packet of casserole veg. stock cubes (your choice, i find marigold are best) about 2 litres water, bring to boil simmer 35/40 mins blend till smooth.enjoy!!
Just boil up some chicken stock, add some cooked chicken and a tin of sweetcorn. Heat and Serve with a dash of soy sauce.
This is so quick and easy to make, really tasty and best of all hardly any calories or fat.
Enjoy
how about cauliflower soup its very nice .
1 large bag of frozen cauliflower,
vegetable stock cubes abt 2 or 3,
salt and pepper,
half small cartoon of single cream,
boil cauliflower in stock cubes until soft mash up with potato masher
add salt and pepper
add cream.
its so quick and tastes great.
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