Low Calorie/Fat-free Vegetable Soups
In these days of overindulgence, we all seem to be on weight reducing diets for half our lives! Soups can be thick and filling, without being creamy and full of calories. I will give a few ideas here, but you can make soups out of almost any ... [... more]
Mamta's Kitchen |
Spring Vegetable Soup
1/3 potato, peeled and chopped 2 carrots, peeled and chopped 250ml/9fl oz vegetable stock 1. Heat the oil in a large saucepan. 2. Add the onion and saute for 2 minutes. 3. Add the potato and carrots and saute for 3 minutes. 4. Pour in the wine ... [... more]
BBC |
Vegetable Soup
This soup never tastes the same in our house because the taste depends on what vegetables I happen to have in the fridge at the time. Serves 4. Wash all the vegetables thoroughly, peel and chop into small pieces. Boil all the peels, bay leaf, ... [... more]
Mamta's Kitchen |
Cream of Vegetable Soup
This is a real winner with friends and family but it does take a little bit of effort to get it all done. I usually make this as a starter when already using vegetables for the main course, so I can use up the bits as well. Serves 5-10 depend on ... [... more]
Mamta's Kitchen |
Chunky Vegetable Soup with Dumplings
A hearty soup for a cold day. Make sure that the soup is boiling before adding the dumplings, otherwise they will not fluff up and melt in the mouth. Roll the dumplings in a little extra flour and set to one side until the soup is nearly ... [... more]
Vegetarian Society |
Mixed Vegetable Soup, Low Calorie
This is a wholesome vegetarian soup. It has no fat content to it, unless you add cream before serving. It can be eaten as a filler before a meal or as a lunch substitute, as part of a sensible diet plan. You can chop and change the type and ... [... more]
Mamta's Kitchen |
Vegetable Soup
4. Pour in the stock and bring to the boil. Boil for approximately 5-6 minutes or until the vegetables are tender. 5. Carefully transfer the soup to a liquidiser and blend. Season. 1 carrot, peeled and chopped 200g/8oz broccoli, cut into ... [... more]
BBC |
Vegetable soup
1. Heat the oil in a medium-large saucepan and sauté the onion for 1-2 minutes, to soften. 2. Add the courgette and carrots and heat for a further two minutes. 3. Add the tomato purée and red wine, stirring to mix. Pour in the chicken stock, [... more]
BBC |
Roast vegetable soup
4. When cooked, transfer into a blender and blend until smooth. 1/4 squash, cut into wedges water for blending (optional) 1. Place the vegetables and flavourings in a roasting tin. 2. Season with salt and pepper and drizzle with olive oil. 3. ... [... more]
BBC |
Chickpea and vegetable soup
3. Stir through the remaining ingredients and serve immediately. 500ml/171/2fl oz chicken stock 50g/13/4oz chickpeas 2 salad onions, chopped 1. Heat the chicken stock in a saucepan. 2. Add the peas and simmer for 1-2 minutes. 50g/13/4oz peas 1 ... [... more]
BBC |
Good vegetable soup
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc 1 potato, or other thickener if needed, peeled and cut into chunks 500g/18oz vegetables, prepared as appropriate and roughly chopped 1. Heat the oil ... [... more]
BBC |
Vegetable Soup
1. Gently melt the butter in a medium pan and fry the carrot, celeriac and leek for 4-5 minutes, or until soft. 2. Stir in the wine, then pour in the stock. Bring to the boil and then reduce the heat. 3. Add the tomato purée, mushroom and ... [... more]
BBC |
