New to WW and have tried making point friendly soups without the normal cream etc
anyone got any tried and tested recipes that i could give a go as mine havent been the best
many thanks
Lucy
Printable View
New to WW and have tried making point friendly soups without the normal cream etc
anyone got any tried and tested recipes that i could give a go as mine havent been the best
many thanks
Lucy
Im on the look out formzero pointed soups at the moment!
I had the tomato and basil soup from Aldi today at only 89p and 5pp you're laughing!!
Was delish too!!!
Yea so don't purée up 500g of parsnips into a Zero point soup. Because its not 0 points. Its 9! Bad times!!!
To: just me
From: judith
Message: What I'm having for lunch
.................................................. .................................................. ........................
Recipes
Chargrilled Aubergine Soup
ProPoints® value | 1
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy
light meals | Chargrilled aubergines give added depth and interest to the flavour of this unusual soup.
Ingredients
- 1 medium Aubergine, sliced
- 5 spray(s) Cooking Spray, Calorie Controlled
- 1 large Onion, All Types, chopped
- 3 clove(s) Garlic, crushed
- 175 g Mushrooms, chopped
- 1 cube(s) Stock Cube, Vegetable, vegetable, make up with hot water 1.2 litres (2 pints) - use 2 stock cubes if desired
- 1 tablespoons Coriander, Fresh, chopped
- 1/2 teaspoons Coriander, Dried
- 1/2 teaspoons Cumin, Ground
- 100 g Cheese, Soft, Medium Fat
- 1 pinch Salt
- 1/8 teaspoons Black pepper
Instructions
- Preheat a chargrill pan or the put the grill on high. Spray the aubergine slices with low fat cooking spray. Chargrill or grill them until lightly browned. Chop roughly.
- Mist a large saucepan with low fat cooking spray, then cook the aubergine over a low heat with the onion, garlic and mushrooms until softened - about 3-4 minutes.
- Add the vegetable stock, chopped fresh coriander, ground coriander and cumin. Partially cover and simmer for 15-20 minutes.
- Add half of the low fat soft cheese to the mixture, then puree the soup with a hand blender or in a food processor until smooth. Season to taste and reheat. Serve, garnished with the remaining soft cheese and some ground pepper.
Cook's Tip: For vegans, omit the low fat soft cheese.
OK so my grill didn't work....and I haven't a blender.... and I forgot the cheese....
and it turned out
delish
I'll sure make it again
oooh errrr. Will have to give it a go if it got the thumbs up.
I've been boiling a butternut squash all evening to make soup for lunch tomorrow and can't find the flipping blender jug anywhere.
Butternut squash casserole it is.
