Soup
- Thread starter MrsKing
- Start date
Will Be Slim In 2013
Member
tomato soup
2 tins of tomatoes
1 tin of beans
1 tin of carrots (drained)
a stock cube
a pickled onion
half a pint of water
blend up everything together and its done! its best to sieve it though as i found it to be grainy if you don't.
2 tins of tomatoes
1 tin of beans
1 tin of carrots (drained)
a stock cube
a pickled onion
half a pint of water
blend up everything together and its done! its best to sieve it though as i found it to be grainy if you don't.
Carrot, squash, sweet potato and onion is delish. I don't do exact quantities but this week it was 6 carrots, one squash, 3sweet potatoes and an onion with a couple of veg stock cubes. Simmer til cooked and blitz. A wee bit coriander would've finished it for me but its not everyone's taste. It was filling and syn free!
M x
M x
BigApples
Full Member
I make a lovely veg soup that is nice and filling.
1 onion,
1 leek
3 pieces celery
3-4 carrots
1-2 potatoes
thyme
worchestshire sauce
handful red lentils
stock cube 3-4 chicken and veg
I eat it chunky or blitzed depending on mood, I leave the skins on everything for extra fibre, and the lentils really thicken up the soup.
Pearl barley is actually great for thickening up soups and stews as well, and is syn free.
I make up my own soups as i go along, with whatever is left in the fridge.
1 onion,
1 leek
3 pieces celery
3-4 carrots
1-2 potatoes
thyme
worchestshire sauce
handful red lentils
stock cube 3-4 chicken and veg
I eat it chunky or blitzed depending on mood, I leave the skins on everything for extra fibre, and the lentils really thicken up the soup.
Pearl barley is actually great for thickening up soups and stews as well, and is syn free.
I make up my own soups as i go along, with whatever is left in the fridge.
AngieCharlie
Member
I can't wait to start making soup again - I've really missed it during the summer and if I have to eat another salad again this year... well!!!
Shadow14uk
Member
Think it's starting to be soup weather!
DonnaMT66
Full Member
There's a really nice recipe for minestrone in one of Nigella's books. I put it in my blog on here a while back, and there's a picture on there too, but copied and pasted here. Would be nice with some left over shredded chicken instead of the parmesan too
a mixture of green veg - I used 1 courgette, 1 leek, a bunch of spring greens and around 100g of fine green beans
100g of pasta
1 litre of veg stock made from a cube
salt and pepper
fry light or olive oil
Slice the veg finely: quarter the leek and courgette lengthways and then chop up into nice little cubes. Fry these in a heavy pan sprayed with fry light or add a spoonful of olive oil (6.5 syns per tbspn) and cook gently for around five minutes. Shred the cabbage and cut the beans in half or smaller if you prefer - you won't be pureeing this soup - put these in the pan for another five minutes more. Season with salt and pepper to suit. In the meantime put the kettle on and make up the stock. I used two cubes for mine. Pour the stock into the pan with the veg and bring to the boil. Lower the heat and simmer gently with a lid on for around 20 minutes. Add some pasta - you can get nice little soup pasta, or use whatever you have in. Cook for another 10 minutes. Leave to cool with the lid off before serving.
The soup is really fresh tasting. I sprinkled mine with some parmesan, which worked very well (1.5 syns per tbspn). If you leave off the cheese and avoid the olive oil it would be syn free on ee and green.
100g of pasta
1 litre of veg stock made from a cube
salt and pepper
fry light or olive oil
Slice the veg finely: quarter the leek and courgette lengthways and then chop up into nice little cubes. Fry these in a heavy pan sprayed with fry light or add a spoonful of olive oil (6.5 syns per tbspn) and cook gently for around five minutes. Shred the cabbage and cut the beans in half or smaller if you prefer - you won't be pureeing this soup - put these in the pan for another five minutes more. Season with salt and pepper to suit. In the meantime put the kettle on and make up the stock. I used two cubes for mine. Pour the stock into the pan with the veg and bring to the boil. Lower the heat and simmer gently with a lid on for around 20 minutes. Add some pasta - you can get nice little soup pasta, or use whatever you have in. Cook for another 10 minutes. Leave to cool with the lid off before serving.
The soup is really fresh tasting. I sprinkled mine with some parmesan, which worked very well (1.5 syns per tbspn). If you leave off the cheese and avoid the olive oil it would be syn free on ee and green.
DonnaMT66
Full Member
I love making soup, especially easy if you have a pressure cooker and stick blender. I usually fry all my veg in a good glug of olive oil before blasting them in the pressure cooker, but yesterday I skipped that stage. Chopped and dropped 1 onion, 1 sweet peeled sweet potato, 3 carrots, 2 cloves of garlic, in the pressure cooker with cold water, dried mixed herbs, s&p and a stock cube. Cooked for 10 minutes once the button on the cooker had popped up. It went lovely and thick when I whizzed it with the stick blender and wasn't bad at all. Did miss the taste of olive oil a bit, but saved a good lot of syns I reckon so had a really big bowlful. Would have been nice with a capsicum and some chilli too maybe? Would be happy to cook it like that again
chocko1
Gold Member
CHILLI CHICKEN SOUP
Syn Free
400g skinless chicken breasts, diced
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
2 x 400g tins of red kidney beans, rinsed and drained
2 x 400g tins chopped tomatoes
200g passata
300ml water
One and a half teaspoons chilli powder or to taste
Half a tbsp. of dried parsley
1 small clove of garlic, crushed
Quarter of a tsp cayenne pepper
Quarter of a tsp ground cumin
Spray a large pan well with Frylight and cook the chicken, peppers and onion, over a medium heat, until the chicken is brown and the peppers, just tender. Stir in the beans, tomatoes, passata and water. Season with the chilli powder, parsley, garlic, cayenne and cumin. Reduce the heat, cover and simmer for 30 minutes.
Syn Free
400g skinless chicken breasts, diced
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
2 x 400g tins of red kidney beans, rinsed and drained
2 x 400g tins chopped tomatoes
200g passata
300ml water
One and a half teaspoons chilli powder or to taste
Half a tbsp. of dried parsley
1 small clove of garlic, crushed
Quarter of a tsp cayenne pepper
Quarter of a tsp ground cumin
Spray a large pan well with Frylight and cook the chicken, peppers and onion, over a medium heat, until the chicken is brown and the peppers, just tender. Stir in the beans, tomatoes, passata and water. Season with the chilli powder, parsley, garlic, cayenne and cumin. Reduce the heat, cover and simmer for 30 minutes.
chocko1
Gold Member
CHUNKY POTATO AND BEAN SOUP - Serves 4
1.5 Syns per serving.
1 tbsp. olive oil - 6 Syns
2 cloves of garlic, crushed
1 carrot, diced
1 stick of celery, sliced
600g potatoes, peeled and diced
400g tin kidney beans, drained and rinsed
One and a half tsp dried mixed herbs
1 vegetable stock cube
850ml water
2 tsp tomato puree
2 tbsp. freshly chopped parsley
Heat the oil in a large pan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes.
Add the remaining ingredients and bring to the boil.
Simmer for 10-15 minutes, or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.
I have done this before using Frylight, instead of olive oil but it doesn't cook or taste quite as good - only my opinion, of course!
I've also tried blending it and that works just as well as leaving it chunky.
1.5 Syns per serving.
1 tbsp. olive oil - 6 Syns
2 cloves of garlic, crushed
1 carrot, diced
1 stick of celery, sliced
600g potatoes, peeled and diced
400g tin kidney beans, drained and rinsed
One and a half tsp dried mixed herbs
1 vegetable stock cube
850ml water
2 tsp tomato puree
2 tbsp. freshly chopped parsley
Heat the oil in a large pan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes.
Add the remaining ingredients and bring to the boil.
Simmer for 10-15 minutes, or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.
I have done this before using Frylight, instead of olive oil but it doesn't cook or taste quite as good - only my opinion, of course!
I've also tried blending it and that works just as well as leaving it chunky.
