Low calorie red lentil and vegetable soup.
This soup makes an ideal snack when hunger calls as it is very low in calories and warming in winter.
You can also add to the basic soup recipe, leeks, courgettes, spinach and cabbage to it to vary the taste.
250g ( 9oz ) red lentils
1 tin chopped tomatoes
or 3 fresh tomatoes, skin removed and chopped
3 carrots, peeled and chopped
3 sticks of celery, washed and chopped
1 large onion, chopped
some freshly grated ginger, optional
vegetable stock or water
pinch of salt freshly ground pepper
1. add the lentils to cold water and bring to the boil, skimming off the foam
2. cook gently for 15 minutes, put aside
3. in the meantime boil all the vegetable together for 20 minutes in the stock or water
4. add the lentils to the vegetables
5. blend them all together
6. add more water or stock if needed
7. season to taste
Low calorie but delicious vegetable soup recipes?
You can add whatever veg you want to a soup.
Ingredients
For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid
1-1.5 litres/1戮-2戮 pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
Seasonings
salt
freshly ground black pepper
Method
1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1戮pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.
Slow-cooked Root Vegetable Soup
Ingredients
8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2陆 pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper
There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a pur茅e, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives
Edit:
sorry Caroline.. I liked yours and wanted to rate but hit the wrong button..
Actually I don't have any vegetable soup recipes that aren't low calorie.
Saute onion, garlic and then sweat celery, zucchini, carrot, turnip,potatoes, cabbage and any other veggies you want. Add chicken or vegetable stock (I use ';Better than Bouillon'; brand) to cover, then taste for seasonings. You can add any of your favorite spices like basil, oregano, cumin- just about anything you love the taste of. Cook til veggies are tender. Sometimes I'll add kidney beans to make a minestrone type soup.
Low Calorie Vegetable Soup --Quick and Easy!
Lots of fresh mushrooms and frozen mixed stir fry veges... makes 5 one cup servings exactly....
Ingredients8 ounces sliced mushrooms
14 ounce chicken broth, less sodium
2 cups water
2 tbsp garlic, minced
2 cups frozen stir fry vegetables
Directions
Combine all ingredients in sauce pan, bring to boil and then simmer for approximately 30 mins or until vegetables tender. Makes 5 one cup servings exactly.
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