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Thread: Favourite soup recipes?

  1. #121
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    I've just eaten the nicest SYN FREE tomato soup. Absolutely delicious !! Nicer than some I had at a restaurant the other week.

  2. #122
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    Chicken and sweetcorn soup in my group is a firm favourite. I will post the recipe if anyone wants it. You just have to make sure you have your superfree before you have the soup as there is no superfree in it. If you are on a green day you would have to heb the chicken. But it is soooooo nice, just like the one you get in the Chinese. We are all a bit addicted to it! Just let me know if you want the recipe as I said.
    purplephoenix likes this.

  3. #123
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    Yes please hollys nan

  4. #124
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    I've just made potato and leek soup. It was yummy x
    life is not measured by the number of breaths we take,
    but the moments that take our breath away.

  5. #125
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    The chicken and sweetcorn is the easiest soup I have ever made and the most delicious! Its just 2 tins of creamed sweetcorn, the green giant one, then fill them both with water, or one twice and put that in as well. Pre cook a chicken breast or for even more ease just get some cooked chicken pieces. Pop the cooked chicken which has been shredded into the pan and bring it all to the boil along with a chicken stock pot from Knorr. Reduce to simmer for 10 mins, take off the hob and add a beaten egg. Job done. Just remember to have your superfree first as there is no superfree in this soup. Add pepper and salt to your own taste. I guarantee you will love this

  6. #126
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    Spicy IndianVegetable Soup
    Syn Free

    Serves 4

    EasyExtra - syn free per serving
    Green – syn freeper serving
    Original –syn free per serving (substitute the chick peas for butternut squash or swede)

    Ingredients

    Fry Light orPam Spray
    Half inchginger shredded
    2 clovesgarlic crushed
    X 1 redonion chopped finely (can use regular onion)
    1 x flat tsp cumin seeds
    1 x smallgreen chilli deseeded and finely diced (make sure you remove the seeds)
    1 x small cinnamonstick
    1 x flat tsp fennel seeds
    2 to 3 wholeblack peppercorns
    2 to 3cloves
    Prepare 1litre of vegetable stock
    1 x canboiled chick peas drained
    X 2 tomatoeschopped into small cubes
    X 1 greenpepper chopped into small cubes
    X 2 celerychopped into small cubes
    Fresh Corriander finelychopped to garnish
    Salt andPepper to season
    Lemon juiceto taste

    Method

    Spray alarge saucepan over a medium heat with Frylight or Pam spray and add the onionsgarlic ginger, green chilli and cumin seeds. Cook for 3 to 4 mins until slightly softened. Now add the vegetable stock, cinnamon stick,fennel seeds, whole black peppercorns and cloves and bring to boil. Reduce the heat to medium low, add thechickpeas, tomatoes, green pepper, celery, cover lid and simmer for 10minutes. Switch off heat and season withsalt and pepper to taste and garnish with fresh coriander and a squeeze oflemon juice.

    Tips

    1)If youprefer your soup less spicy then u can omit the whole peppercorns and clovesand green chilli.

    2) Feel freeto remove the whole spices with a spoon once they are cooked to avoid themcoming in your mouth when eating, they are just there to flavour the broth.

    3) Once thebroth is made, feel free to add any free vegetables of your choice that youthink will go well with this soup. This is a clear soup with wholesome chunkyvegetables that are diced into cubes to give you that extra bite and fill youup. Do not over cook them as they are ment to stay crunchy.

    4)To bulkthis soup up on G day and EE u can add half mug boiled rice. Also free on all days u can add Quorn stylechicken pieces that makes it extra yummy !

    Enjoy !!

    Kay xx


    Skulldilocks likes this.

    Find me on IG - KAY00003

    Kay's journey to health and happiness - My Diary.
    http://www.minimins.com/slimming-wor...happiness.html
    A Catalogue Of Indian Recipes - Contents Page Link
    http://www.minimins.com/slimming-wor...many-more.html





    X12


  7. #127
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    Goal Date: 24/12/2014


    BMI Information:
    Start BMI: 37.4
    Current BMI: 28
    Goal BMI: 21


    Statistics:
    Total Weight Loss: 4st0.5lb
    Weight to Lose: 3st0.5lb
    % Lost 25.11%
    Spicy IndianVegetable Soup

    Syn Free

    Serves 4

    EasyExtra - syn free per serving
    Green – syn freeper serving
    Original –syn free per serving (substitute the chick peas for butternut squash or swede)

    Ingredients

    Fry Light orPam Spray
    Half inchginger shredded
    2 clovesgarlic crushed
    X 1 redonion chopped finely (can use regular onion)
    1 x flat tsp cumin seeds
    1 x smallgreen chilli deseeded and finely diced (make sure you remove the seeds)
    1 x small cinnamonstick
    1 x flat tsp fennel seeds
    2 to 3 wholeblack peppercorns
    2 to 3cloves
    Prepare 1litre of vegetable stock
    1 x canboiled chick peas drained
    X 2 tomatoeschopped into small cubes
    X 1 greenpepper chopped into small cubes
    X 2 celerychopped into small cubes
    Fresh Corriander finelychopped to garnish
    Salt andPepper to season
    Lemon juiceto taste

    Method

    Spray alarge saucepan over a medium heat with Frylight or Pam spray and add the onionsgarlic ginger, green chilli and cumin seeds. Cook for 3 to 4 mins until slightly softened. Now add the vegetable stock, cinnamon stick,fennel seeds, whole black peppercorns and cloves and bring to boil. Reduce the heat to medium low, add thechickpeas, tomatoes, green pepper, celery, cover lid and simmer for 10minutes. Switch off heat and season withsalt and pepper to taste and garnish with fresh coriander and a squeeze oflemon juice.

    Tips

    1)If youprefer your soup less spicy then u can omit the whole peppercorns and clovesand green chilli.

    2) Feel freeto remove the whole spices with a spoon once they are cooked to avoid themcoming in your mouth when eating, they are just there to flavour the broth.

    3) Once thebroth is made, feel free to add any free vegetables of your choice that youthink will go well with this soup. This is a clear soup with wholesome chunkyvegetables that are diced into cubes to give you that extra bite and fill youup. Do not over cook them as they are ment to stay crunchy.

    4)To bulkthis soup up on G day and EE u can add half mug boiled rice. Also free on all days u can add Quorn stylechicken pieces that makes it extra yummy !

    Enjoy !!

    Kay xx

    Find me on IG - KAY00003

    Kay's journey to health and happiness - My Diary.
    http://www.minimins.com/slimming-wor...happiness.html
    A Catalogue Of Indian Recipes - Contents Page Link
    http://www.minimins.com/slimming-wor...many-more.html





    X12


  8. #128
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    Goal Date: 24/12/2014


    BMI Information:
    Start BMI: 37.4
    Current BMI: 28
    Goal BMI: 21


    Statistics:
    Total Weight Loss: 4st0.5lb
    Weight to Lose: 3st0.5lb
    % Lost 25.11%
    Sorry guys typed this on word in a hurry and copy pasted, seems to have missed out some spaces between words, hope this does not affect your lovely soup ! lol

    Kay xx

    Find me on IG - KAY00003

    Kay's journey to health and happiness - My Diary.
    http://www.minimins.com/slimming-wor...happiness.html
    A Catalogue Of Indian Recipes - Contents Page Link
    http://www.minimins.com/slimming-wor...many-more.html





    X12


  9. #129
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    Statistics:
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    % Lost 7.98%
    Thank you Holly's Nan
    hollys nan likes this.

  10. #130
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    I've made butternut squash and roasted red pepper soup a few times. Here's the recipe:

    1 large butternut squash.
    2 large red peppers.
    chilli flakes and garlic granules.
    chopped onion.
    chopped garlic cloves (I use 2)
    veg stock enough to cover the ingredients.
    fry light

    Slice and de seed the peppers, put on baking tray spray with fry light and sprinkle on some chilli flakes and garlic granules. Put in oven at about 180degrees (I have a fan oven, not sure on other ovens!)

    peel and chop onion, garlic and butternut squash. Soften the onion and garlic in a large soup pan I usually use a bit of water so it doesn't 'fry'. Do that for couple of mins then put the diced butternut squash in and keep stir frying so it doesn't burn. Give it a couple of mins then add the veg stock, I use 2 cubes and fill my small jug with water and that's usually enough to cover the vegetables.

    By this time the pepper should be roasted so pop that in the pan, bring it all to the boil then let it simmer until the butternut squash is cooked through, usually about 20 mins.

    Blend it all and then it's done! Can add more chilli flakes to taste, or chilli powder if you don't have flakes I suppos.

    i did have an original recipe for this but once I've done a recipe once, I usually just wing it and do my own thing the next time! Lol. It's really tasty though and all super free, and super speed/speed veg. Enjoy!

    we also do a broth in the slow cooker, we have started doing this every Wednesday as that's our weigh in. We dice up carrots, turnip, one potato, slice leeks, pop in a packet of soup and broth mix, pour water in to cover the vegetables, crumble in 2 ham flavour stock cubes. Stick the slow cooker on high for a couple of hours then let it cook on low for the rest of the day. Easy peasy and very tasty!

  11. #131
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    Start BMI: 25.5
    Current BMI: 20.9
    Goal BMI: 21.2


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    % Lost 17.98%
    Quote Originally Posted by Biffy64 View Post
    Thank you Holly's Nan
    Pleasure, enjoy.

  12. #132
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    Quote Originally Posted by Rochelle1 View Post
    I've made butternut squash and roasted red pepper soup a few times. Here's the recipe:

    1 large butternut squash.
    2 large red peppers.
    chilli flakes and garlic granules.
    chopped onion.
    chopped garlic cloves (I use 2)
    veg stock enough to cover the ingredients.
    fry light

    Slice and de seed the peppers, put on baking tray spray with fry light and sprinkle on some chilli flakes and garlic granules. Put in oven at about 180degrees (I have a fan oven, not sure on other ovens!)

    peel and chop onion, garlic and butternut squash. Soften the onion and garlic in a large soup pan I usually use a bit of water so it doesn't 'fry'. Do that for couple of mins then put the diced butternut squash in and keep stir frying so it doesn't burn. Give it a couple of mins then add the veg stock, I use 2 cubes and fill my small jug with water and that's usually enough to cover the vegetables.

    By this time the pepper should be roasted so pop that in the pan, bring it all to the boil then let it simmer until the butternut squash is cooked through, usually about 20 mins.

    Blend it all and then it's done! Can add more chilli flakes to taste, or chilli powder if you don't have flakes I suppos.

    i did have an original recipe for this but once I've done a recipe once, I usually just wing it and do my own thing the next time! Lol. It's really tasty though and all super free, and super speed/speed veg. Enjoy!

    we also do a broth in the slow cooker, we have started doing this every Wednesday as that's our weigh in. We dice up carrots, turnip, one potato, slice leeks, pop in a packet of soup and broth mix, pour water in to cover the vegetables, crumble in 2 ham flavour stock cubes. Stick the slow cooker on high for a couple of hours then let it cook on low for the rest of the day. Easy peasy and very tasty!
    Oh thanks for this. I may well do this next time. I do have a butternut squash soup recipe from the little book of soups but it has potato in it and this would be good on a green day as its all superfree. I do red and green plans and so does hubby. (well he has what I give him) ha ha

  13. #133
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    Quote Originally Posted by hollys nan View Post
    Oh thanks for this. I may well do this next time. I do have a butternut squash soup recipe from the little book of soups but it has potato in it and this would be good on a red day as its all superfree. I do red and green plans and so does hubby. (well he has what I give him) ha ha
    Will definately try this thank you

  14. #134
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    Me too!



    Bif
    fy64

  15. #135
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    For the first time last night I made mulligatawny soup from the Little Book of Soups which I got for my birthday and I am addicted to it!
    *~*~*~*I want Curves not Lumps!*~*~*~*~*


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