Recipes for low calorie soup using a blender?

I'm looking to make some soups in my new blender, particularly vegetable varieties, to go along with the new years resolutions.


Does anyone have any simple and quick recipes of some soups i could try?


Thanks,Recipes for low calorie soup using a blender?
Here's a very simple and easy one that I make all the time. It's a nice summer-autumn soup, and it's quite light and very tasty!





Title: Green Pea Soup


Prep/Cook time: 20-25 mins





6 shallots


50g butter


6 cups chicken stock (I find vegetable works better, and is a good option for vegetarian)


500g shelled peas


1 small cos lettuce


200g snow pea shoots





Chop the shallots finely and saute in the butter. Season with salt and pepper (sometimes I find it's nice to add other spices that you may have in your pantry, whatever works best!). Add the stock and bring to a simmer.


Add the peas and cook until just tender.


Shred the lettuce - it doesn't have to be perfect, and trim the snow pea shoots of their stalks (sometimes I don't do that, it gives the soup a little more body). Add them to the soup and cook for about five minutes.


Once the soup is cooked, blitz it in your blender or food processor.


If you think it needs it, season with a little more salt and pepper.


Serve hot.





Hope you like it!Recipes for low calorie soup using a blender?
Have you check out this website?





http://www.highclassrecipes.com





good luck
CHILLED ASPARAGUS SOUP





1 large onion, sliced thin


Olive oil, as needed


1 teaspoon chicken base


1 quart water


1 陆 pounds of asparagus, sliced thin


12 oz. spinach, blanched


Salt and pepper to taste





Sweat the onion in the olive oil until soft. Sweating is not saut茅ing. You are not trying to brown the onion, only soften it. Thus, use lower heat and add a little salt to help draw out the fluid. When the onion is soft, add the chicken base and cook for a minute or two. Add the water and asparagus and boil for five minutes. Using a hand blender, or a regular blender in batches, thoroughly puree the soup. Then blend the spinach into the soup. Add salt and pepper to taste. If you want a very smooth soup, you can then work it through a fine mesh chinois or sieve. Finally, chill the soup before serving.





Chicken base is basically dehydrated, powdered chicken stock. If you can鈥檛 find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don鈥檛 need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.





http://www.foodforthoughtonline.net/





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Water, carrots.,...GO
You can just get creative and blend all kinds of vegetables together. Carrots with ginger is usually really good. Try looking on Foodnetwork.com they have a lot of good recipes!

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