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Post by chocko1 on Nov 6, 2015 19:13:56 GMT
Although I have the soups on my 'minimum ingredients' thread (and some on my 'slow cooker' thread too), I thought it'd be handy to start a separate thread for soup, to make the recipes easier to find.
LENTIL AND VEGETABLE SOUP FOR THE SLOW COOKER - Serves 4
1.5 litres of water 2 vegetable stock cubes 170g to 250g red lentils, rinsed 2 potatoes, peeled and chopped 2 to 3 carrots, peeled and chopped Half a turnip or swede, peeled and chopped 1 onion, finely chopped - optional
Pre-heat the slow cooker to Low, then add 1,5 litres boiling water, followed by the stock cubes. Stir to dissolve. Add the lentils and vegetables and give a good stir. Season to taste and cook on Low for 8 hours until the lentils and veg are tender. If desired, puree the soup with a blender to make it smooth or just leave it chunky. Serve in warmed bowls.
Good with HEX crusty bread.
Recipe taken from allrecipes.co.uk
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Post by chocko1 on Nov 6, 2015 19:22:41 GMT
RED PEPPER SOUP
Syn Free
6 red peppers, halved and deseeded 12 plum tomatoes, halved 4 cloves of garlic 2 tbsp. soy sauce A little pared orange rind Chopped coriander, to garnish
Pre-heat the oven to 200C/Gas 6. Place the red pepper halves on a baking tray and roast for 10 minutes. Add the tomato halves to the tray, along with the cloves of garlic and roast for a further 40 minutes. Remove the skin from the peppers and place in a food processor with the tomatoes, 284ml water, the soy sauce and seasoning to taste. Squeeze the inside from the garlic cloves and add to the food processor. Blitz until smooth, then place in a pan and heat through. Serve in warmed bowls, garnished with the orange rind and the coriander.
This soup was originally from the Slimming World magazine.
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Post by chocko1 on Nov 6, 2015 19:23:42 GMT
TOMATO, CHORIZO AND BEAN SOUP - Serves 4
5 Syns for the whole recipe
1 red onion 1 red bell pepper 4 medium tomatoes 2 cloves of garlic, left whole 550ml chicken stock 400g red kidney beans 100g chorizo, the sausage variety - 5 Syns 2 tsp. balsamic vinegar 1 tsp. freshly chopped basil
Pre-heat the grill to a medium heat. Cut the red peppers in half, lengthways. Cut the tomatoes in half and the red onion into quarters. Slice and chop the chorizo sausage into small cubes. Put the peppers, onion and tomatoes into a roasting pan, cut side down, along with the garlic. Grill the veg until they are just blackening. This should take about 12 minutes. Skin the onion, tomatoes and peppers and squeeze the garlic from its skin. Chop half the vegetables into chunks. Blitz the remainder of the vegetables with the stock and garlic, in a food processor or with a hand blender. Blitz until smooth. Put all the ingredients, except the basil, into a pan, season with salt and pepper and bring to the boil. Simmer for 3-5 minutes. Stir the basil through and serve in warmed bowls.
Extremely rustic, especially with a chunk of crusty HEX bread.
This recipe is from cookuk.co.uk - They recommend following the recipe exactly the first time you try it and not to substitute other beans for the kidney beans, as they tend to thicken the soup too much, especially butter beans.
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Post by chocko1 on Nov 6, 2015 19:24:24 GMT
CHICKEN NOODLE SOUP - Serves 4
Syn Free
1 litre 800ml chicken stock 2 skinless chicken breasts 2 tsp. chopped root ginger 2 cloves of garlic, crushed 100g dried noodles 4 tbsp. frozen sweetcorn 5 mushrooms, sliced 4 spring onions, sliced 4 tbsp. soy sauce
Put a really big pan (I use my pressure cooker pan) pan over a high heat and pour in the stock. Add the ginger, garlic and chicken. Bring to the boil, then reduce the heat to a simmer. Partially cover the pan and simmer for 20 minutes. After the 20 minutes, shred the chicken, using a couple of forks. Return the chicken to the pan, along with the noodles, sweetcorn, mushrooms and half of the spring onions. Add the soy sauce - definitely no more than 4 tbsp. but taste as you add. When the noodles are tender (about 4-5 minutes), ladle the soup into warmed bowls and sprinkle the remaining spring onion slices on top.
This recipe is from the Good Food magazine.
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Post by chocko1 on Nov 6, 2015 19:26:40 GMT
SPEEDY SLIMMING SOUP - Serves 4 Syn Free 2 x 400g chopped tomatoes 1 tin of carrots 400g can baked beans 2 pickled onions Half a pint of chicken or vegetable stock Salt and pepper, to taste Basil (optional) Throw it all into a food processor and blend until smooth. Heat and eat!! Now, I can't say this recipe exactly appealed to me, when I found it but someone who had left a comment said it was brilliant and tasted just like Heinz Tomato Soup so, thought I'd add it anyway! This recipe is from the prettyandpolished.co.uk site and the author says her Mum, who has lost two stones on SW, swears by it!
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Post by chocko1 on Nov 6, 2015 19:27:16 GMT
RICH ROASTED TOMATO SOUP - Serves 4
1.5 Syns per serving
500g ripe tomatoes, halved or quartered, depending on size 2 celery sticks, roughly chopped 1 carrot, scrubbed and roughly chopped Half a red onion, diced 1 or 2 whole cloves of garlic A few stalks of fresh basil 1 tbsp. extra virgin olive oil 300ml vegetable stock
Pre-heat the oven to 200C/Gas 6. Put all the vegetables into a non-stick baking tray, including the basil stalks but not the leaves. Save the leaves. Drizzle the veg with the oil and season well. Roast the veg for half an hour or so, until softened. Add the hot stock and basil leaves and blitz until smooth. Re-heat and serve in warmed bowls.
Lovely with a chunk of HEX bread.
Can be frozen for up to 3 months.
This recipe is by Andy McKee.
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Post by chocko1 on Nov 6, 2015 19:28:50 GMT
CREAM OF ASPARAGUS SOUP - Serves 4
Syn Free
500g asparagus, sliced 1 white onion, 200g, diced 2 cloves of garlic, crushed 1 stick of celery, 70g, sliced 1 large leek, 210g, sliced - white parts only 1 tbsp. lemon juice Half tsp. thyme 3 chicken stock cubes FF Fromage Frais
Remove the woody ends of the asparagus by holding the centre of each 'stick' with one hand, whilst, with the other, holding the thicker woody end. Bend it and it will snap. The part that snaps needs discarding (if you add this to the soup, it will make the soup stringy). Spray a deep-based pan with Frylight and add all the vegetables, garlic, thyme and plenty of seasoning. Saute over a low to medium heat for about 10 minutes, stirring occasionally. If using a soup maker, add all the ingredients, apart from the Fromage Frais and set to smooth. If not using a soup maker, add the same ingredients to your pan and simmer for 15-20 minutes, then blend to the desired consistency. Once blended, top with a dollop of the FF Fromage Frais and blend again. Re-heat and serve in warmed bowls.
Recipe taken from tastefullyvikkie.wordpress.com
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Post by chocko1 on Nov 6, 2015 19:30:19 GMT
CREAMY SYN FREE MUSHROOM SOUP
Syn Free
2 onions, diced 3 cloves of garlic, crushed 1 large potato, diced 2 sticks of celery, finely chopped 600g mushrooms, sliced 1 tsp. dried thyme 1 tsp. balsamic vinegar 2 chicken stock cubes 50g to 100g fat free fromage frais
Using a deep based pan that has a lid, spray with Frylight and add the onions and garlic. Saute for 5 minutes, without the lid. Add the potatoes, celery, mushrooms and thyme. Mix together and spray again with Frylight. Put the lid on and sweat for 10 minutes. Add 600ml of water and season to taste. Simmer for 20 minutes. Blend until smooth. Add the fromage frais and serve in warmed bowls. If you like, you can sprinkle with ground nutmeg.
This recipe was taken from tastefullyvikkie.wordpress.com
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Post by chocko1 on Nov 6, 2015 19:31:23 GMT
CELERY AND BACON SOUP - Serves 4
1.5 Syns per serving
4 rashers of bacon, all visible fat removed 1 level tbsp. butter - 6 Syns 1 head of celery, chopped (keep leaves for garnish) 1 medium potato, skin scrubbed, then diced into medium dice 1 medium onion, finely chopped 1 clove of garlic, crushed 1 large leek, thoroughly washed, trimmed and thinly sliced. Discard coarse green tops 2 pints vegetable/chicken stock or water 1 tsp. dried fennel or mixed herbs/parsley
Fry the bacon in a non-stick pan until beginning to turn golden. Remove from pan. Place all vegetables in a frying pan, with the butter and sweat for 3-4 minutes. Add the stock or water, along with the fennel/mixed herbs. Cover and cook over a low heat until all the veg are tender - about 15-20 minutes. Blend in a food processor until smooth. Season with pepper, to taste. Add finely chopped bacon and reheat very gently. Serve in warmed bowls, garnished with a small amount of torn celery leaves and a swirl of FF yoghurt (optional). Add salt, if necessary.
This recipe is taken from pennysrecipes.com
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Post by chocko1 on Nov 6, 2015 19:37:07 GMT
BUTTERNUT SQUASH, HONEY AND SAGE SOUP - Serves 4
Approx. half a Syn per serving
1 medium BNS, cut in half lengthways and seeds removed 1 level tbsp. honey - 2.5 Syns 2 cloves of garlic, sliced 6 sage leaves 1 medium onion, finely chopped 750ml chicken or veg stock OR less, if you prefer a thicker soup
Place BNS halves, garlic slices and 3 sage leaves, torn into halves, in a baking dish. Spray well with Frylight and roast in a pre-heated oven, 180C/Gas 4 for 45 minutes, or until the BNS is soft. Re-spray, if necessary. While the BNS roasts, fry the onion in a casserole dish, well sprayed with Frylight. Cook until soft. Reduce the heat and add the honey, stirring to ensure an even distribution. If you reach this point before the BNS is ready, turn the heat off and leave to stand - the honey doesn't need any cooking time. When roasted, remove the skin from the BNS and add the flesh to the pan with the garlic and sage. Add the stock and the remaining sage leaves, torn, and blend until smooth. Season to taste. Return to the hob to heat through, before serving in warmed bowls.
Lovely served with crusty HEX bread.
This recipe is closely based on a recipe from thedinnerbell.co.uk
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Post by chocko1 on Nov 6, 2015 19:38:03 GMT
CHEAT'S TOMATO SOUP - Serves 6 Syn Free 2 x 400g chopped tomatoes 1 red onion, diced 1 clove of garlic, crushed 1 red pepper, deseeded and diced 400g can baked beans 300ml vegetable stock Spray a pan with Frylight and cook the onion, red pepper and garlic until softened. This is quicker with a lid on. Stir frequently. Add all the other ingredients, along with some seasoning. Cook until hot. Blend until smooth, then return to the pan to re-heat. Serve with crusty HEX bread. This recipe is from shecookssheeats.co.uk. It was originally by Amy Jones' (founder of the site) mum and then Amy made a few further tweaks. Although the idea of baked beans in a soup sounded a bit strange to me, it does have good reviews!
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Post by chocko1 on Nov 6, 2015 19:39:55 GMT
SPICED RED LENTIL AND BNS SOUP - Serves 4
1.5 Syns per serving
1 tbsp. olive oil - 6 Syns 1 large onion, finely chopped 2 cloves of garlic, finely chopped or crushed 2 carrots, finely grated 300g BNS, peeled, deseeded and chopped 2 tsp. smoked paprika 2 tsp. ground cumin Half tsp. cayenne pepper 300g red lentils 1.5 litres vegetable stock
Heat the oil in a large, non-stick pan. Add the onion and cook until soft - quicker when covered with a lid and stirring from time to time. Stir in the garlic and carrots and continue to cook for 5 minutes. Add the BNS and the spices, tossing together well and cooking for 1 minute. Stir in the lentils, mixing them into the spices. Pour in the stock, bring to a simmer and cook for 20 minutes or until the veg is tender and the lentils soft. Allow to cool slightly then, using a handheld blender, mix until smooth and creamy. Ladle into warmed bowls.
Good with a dollop of FF Greek yoghurt on top and served with a HEX chunk of crusty bread.
This is based on a Booths recipe.
Could add finely chopped celery in, at the same time as adding the carrots.
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Post by chocko1 on Nov 6, 2015 19:41:00 GMT
SPICY TOMATO AND BASIL SOUP - Serves 4
Syn Free
400g can peeled plum tomatoes 2 tbsp. tomato puree 1 onion, finely chopped 1 large potato, peeled and chopped 3-4 cloves of garlic, crushed Small handful of fresh, chopped basil Quarter tsp. red chilli flakes
Spray a pan well with Frylight. (Author of recipe uses 2 tbsp. olive oil). Fry onion and garlic until softened. Add 2 pints of water to the pan. Add potatoes and bring to the boil. Once boiling, add the tinned tomatoes, chilli flakes and tomato puree. Stir and simmer, until potato is cooked. Add the chopped basil, leaving some for garnish. Blend the mixture and season to taste. Garnish with basil.
Great served with crusty HEX bread.
This recipe is from healthyindianrecipes.co.uk
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Post by chocko1 on Nov 6, 2015 22:50:10 GMT
GARLIC SOUP - Serves 4 1.5 Syns per serving 1 onion, chopped 1 tbsp. rapeseed oil - 6 Syns 250g new potatoes, scrubbed and cubed 125g wild garlic leaves, washed and roughly chopped 1 litre vegetable stock Squirt of lemon In a large pan, sauté the onion in the oil for about 10 minutes, until soft. Add the cubed potatoes and quickly stir-fry. Add the stock and simmer until the potatoes are just soft. Add the wild garlic, cover and simmer for a couple of minutes until cooked, but are still a vibrant green colour. Either serve at once, chunky or liquidise to a smooth consistency. Season with salt to taste and lots of black pepper. Add a squirt of lemon juice, to taste and re-heat. Lovely served with a chunk of HEX crusty bread. This recipe is from the Demuths Blog. Wild garlic is easy to grow in the garden or you can order it on-line. The leaves have a much more subtle taste than the cloves so this soup doesn't blow your head off!
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Post by chocko1 on Nov 6, 2015 22:51:54 GMT
PEA AND HAM SOUP - Serves 4
Syn Free
1 onion, finely chopped 1 medium potato, peeled and diced 1 litre ham or vegetable stock 400g frozen peas 200g cooked ham
Spray a large, non-stick pan well with Frylight and cook the onion until softening. Stir in the potato, with the stock. Simmer gently for 10 minutes or until the potato is soft. Stir in the peas. Bring to the boil and cook for 3 minutes. Remove from the heat and blend, before returning to the pan, along with the chopped/sliced ham. Season to taste. Reheat thoroughly and serve.
Could garnish with spring onions.
This recipe is from the Spar UK recipes.
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