Green Day My Year in Soups

Discussion in 'Slimming World Recipes' started by PatchworkPuss, 24 January 2014.

  1. PatchworkPuss

    PatchworkPuss Well-Known Member

    I've wanted to try this for a while just to see if it can be done and now I'm going to give it a go. I'm going to try and have a different soup every week for a year. No promises it will happen but just interested in seeing how it goes. I'm vegetarian so all recipes will be meat free. Let's get started then :)

    Allotment Vegetable and Bean
    Butternut Squash and Carrot
    Carrot and Cheddar
    Carrot and Tomato
    Carrot, Sweet Potato and Ginger
    Cauliflower and Cheese
    Chunky potato and bean
    Corn chowder NEW
    Courgette, pea and pesto
    Courgette and tomato NEW
    Cream of Broccoli
    Creamy Carrot and Parsnip
    Creamy Curried Carrot and Butterbean
    Garden Minestrone
    Honeyed Carrot
    Italian potato
    Leek and Potato
    Mediterranean Vegetable and Tomato
    Moroccan Spiced Pumpkin and Butterbean
    Moroccan Roasted Sweet Potato
    Porcini Mushroom
    Red Lentil, Chickpea and Chilli
    Roast Butternut Squash and Apple
    Roasted Red Pepper and Potato
    Speedy Sweet Potato and Coconut
    Spiced Carrot and Lentil
    Spicy Butternut Squash and Sweet Potato
    Spicy Sweet Potato, Vegetable and Rice
    Spinach and Potato
    Sweet Potato and Creamed Corn
    Winter Root Vegetable

    WEEK 1

    Spiced carrot and lentil soup
    2.5 syns for the whole pot on green and EE

    2 tsp cumin seeds
    pinch chilli flakes
    600g carrots, washed and coarsely grated (no need to peel)
    140g split red lentils
    1l vegetable stock
    125ml skimmed milk
    plain fat free yoghurt to serve

    Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

    Whizz the soup with a stick blender until smooth. Season to taste and finish with a dollop of fat free yogurt and a sprinkling of the reserved toasted spices.

    This is one of my favourite soup recipes and one I come back to time and time again. Very filling and that perfect winter warmer adapted from the BBC Good Food website where I get a lot of inspiration from.

    Spiced carrot & lentil soup | BBC Good Food
    Last edited: 21 September 2014
  2. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 2

    Cauliflower and cheese soup

    6 syns or free if using the cheese triangles as a healthy extra

    1 onion, peeled and chopped
    1 small cauliflower, broken into florets
    1L vegetable stock
    4 laughing cow light blue cheese triangles
    Salt and pepper to taste

    Gently saute the onion for 5 minutes until softened. Add the cauliflower and stock, bring to the boil then reduce the heat and simmer for around 15 minutes.

    Stir in the blue cheese triangles and blend until smooth. Season to taste.

    A variation on the recipe in the SW Little Book of Soups which I wasn't keen on because of the colour the paprika gives it. I'm not keen on blue cheese laughing cows under normal circumstances so I only ever use them in soups like this.
    Last edited: 20 February 2014
  3. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 3

    Honeyed carrot soup

    1.5 syns for the whole pot

    2 small leeks, sliced
    800g carrots, roughly chopped
    0.5 tbsp clear honey
    small pinch dried chilli flakes (optional)
    1 bay leaf
    1L vegetable stock
    Fat free natural yoghurt to serve

    Saute the leeks in butter frylight for about 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.

    Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup and season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of fat free natural yoghurt to serve.

    Another recipe adapted from the BBC Good Food website. The original recipe calls for over 2L of stock and lots of reviews commented on how that was too much and it made the soup watery. So I cut down the stock to 1L and it worked perfectly. This is the first time I've tried this recipe and it was delicious. I recommend adding the chilli as it made all the difference. I'll definitely be making this one again.

    Honeyed carrot soup | BBC Good Food
    Last edited: 11 May 2014
  4. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 4

    Mediterranean Vegetable and Tomato

    Free on all plans

    1 small onion, chopped
    1 clove garlic, crushed
    1/2 red pepper, diced
    1/2 yellow pepper, diced
    2 courgettes, diced
    1 tsp smoked paprika
    1 tsp balsamic vinegar
    1 can chopped tomatoes
    1L vegetable stock
    1 tbsp tomato puree

    Cook the onion and garlic gently for 5 minutes.
    Add the peppers, courgettes, and paprika and cook for 3 minutes, stirring all the time
    Add the balsamic vinegar, chopped tomatoes and stock then bring to boil.
    Reduce heat , cover and simmer for 15-20 minutes.
    Stir in tomato puree. Season to taste and serve.

    This soup is a fantastic one, great for getting those superfree veggies in and tastes amazing. I blended it in preference to leaving it chunky though. It's a must do again one for me, particularly as I know have a soup maker and will just throw it all in at the one time :)
    Last edited: 11 May 2014
  5. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 5

    Roast Butternut Squash and Apple

    1 large butternut squash
    1 small onion, chopped
    1 small bramley apple, finely diced (1.5 syns per 100g)
    670mls vegetable stock

    Preheat oven to GM8
    Cut squash into quarters and remove seed.
    Spray with frylight olive oil or berio olive oil spray (0.5 syns per 7 squirt)
    Bake for about 25 minutes or until the flesh is soft and scoop out when cool
    Fry the onion gently in frylight until soft
    Add the stock and squash flesh , cover and simmer for 15 minutes
    Add the apple and simmer for a further 5 minutes until tender
    Blend until smooth, season to taste and serve

    In two minds about this one as I think it needed a bit of oomph, perhaps a bit of spice to pep it up a little. Still nice though and something a bit different.
    Last edited: 20 February 2014
  6. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 6

    Sweet Potato and Creamed Corn Soup

    1 syn for the whole pot on Green and EE

    750g sweet potato, peeled and diced
    1 small onion, chopped
    1 can creamed sweetcorn
    1 tbsp patak's tikka paste
    750mls vegetable stock

    Cook the onion gently in frylight until softened
    Add the curry paste, garlic and sweet potato then cook for 5 mins
    Add stock and creamed corn
    Bring to boil, reduce heat and simmer for about 15 minutes until the potato is cooked
    Blend until smooth, Season to taste and serve.

    Yummy, yummy. A seriously good winter soup! I used tikka paste because its the lowest in syns but it would be lovely with a stronger curry paste, just adapt the syns to whichever one you use.
    Last edited: 11 May 2014
  7. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 7

    Winter Root Vegetable Soup
    Syn free on green and EE

    1 parsnip, diced
    1 sweet potato, diced
    1 carrot, diced
    1 red onion, diced
    1 leek, sliced
    2 sticks celery, diced
    1 pint stock
    1 tsp cumin powder
    Half red chilli, diced
    Salt and pepper

    Saute the parnsip, sweet potato, carrot, onion, leek and celery for 5 mins until slightly coloured
    Add stock, bring to boil and simmer for 15-20 minutes until vegetables are soft
    Blend until smooth
    Add cumin, chilli and season to taste. Simmer for further 10 minutes then serve.

    Bottom of the fridge job and the perfect antidote to a wild and windy weekend.
    Last edited: 11 May 2014
  8. PatchworkPuss

    PatchworkPuss Well-Known Member

    WEEK 8

    Cream of Broccoli

    Free on Green and EE

    1 onion, diced
    1 potato, diced
    1 courgette, diced
    1 stick celery, diced
    1 large head of broccoli, cut into florets
    1 pint vegetable stock
    Fat free natural yoghurt

    Saute the onion and potato for 5 minutes without colouring. Add the remaining vegetables and cook for 2-3 minutes.
    Add the stock, bring to boil then cover and simmer for 15-20 minutes until the vegetables are tender.
    Blend until smooth and season to taste.
    Serve with natural yoghurt.

    There have been lots of soups on the go this week. A combination of cold weather and a family bereavement have meant its been good to come home to something easy like a bowl of soup. So look out for carrot and courgette, and creamy carrot and parsnip coming along some time soon. I have loads of carrots in the veg bag so need to find some way of using them up so on the look out for more carrot based recipes too.

    This one is not something I would normally have made but turned out a lovely shade of green. Drizzled with natural yoghurt or creme fraiche (synned) it is a beautiful chilled soup for the summer as well.
    Last edited: 11 May 2014
  9. Bunnylush

    Bunnylush Well-Known Member

    Subscribing as I make soup every week too but I'm so boring lol. This one sounds amazing. I bet I have no creamed corn in.
  10. PatchworkPuss

    PatchworkPuss Well-Known Member

    You could just blitz some sweetcorn if you can't get a can of creamed corn. Enjoy, it's a lovely soup :)
  11. Llamasoks

    Llamasoks Well-Known Member

    Subbing, I've become a soup fiend lately so many to try now! Love the sound of the apple one!
  12. mo53

    mo53 Well-Known Member

    Hello Patchwork Puss. Ive just found your soup collection which I thought was brilliant. Im fie with the superspeed soup, leek and potato and butternut squash and sweet potato. Im now looking forward to trying some of your soups. Thank you. Much appreciated.
  13. Bunnylush

    Bunnylush Well-Known Member

    Oh my days I could kiss your feet! The sweet potato sweetcorn soup is the most amazing taste I've ever made. Such a simple recipe but so delicious. Thank you.
    My other favourite is pea and ham soup made with small amount of bacon and soaked marrowfat dried peas, ham stock, carrot, onion, garlic yummy.
  14. Happy Holidays

    Happy Holidays Well-Known Member

    Initially when I saw you were trying a different soup every week for a year, I thought wow that's a challenge but then when you stop & think about it I'm sure there are loads of soups, maybe you'll continue after the first year!!!!!!!!!!!!
  15. constantlydizzy

    constantlydizzy Well-Known Member

  16. ally_88

    ally_88 Well-Known Member

    Just seen this and subscribing :). I always seem to make either bns or potato and leek soup. Made mushroom soup for a change this week. Looked disgusting but was actually really nice!!

    Sent from my GT-I9300 using mobile app
  17. peppop

    peppop Well-Known Member

    Subscribing love trying new soups :)
  18. Voluptuous

    Voluptuous Well-Known Member

    I love trying new soups so will be watching with interest. Thanks for sharing. X
  19. Bunnylush

    Bunnylush Well-Known Member

    I made the sweet potato sweetcorn soup for taster day today, everyone loved it :) x
  20. Welshsparkle

    Welshsparkle Well-Known Member

    Subscribing for ideas x

    Sent from my GT-P3110 using mobile app

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