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Soup receipes for lunch (red and green)

#2
I live on homemade soups during the week - yumm!!

Leek and potato is very simple, fry off leeks in frylight till they are soft, add small cubed potato and some sage (dry or fresh) with some veg stock and cook until potatoes are soft (about 20 mins) and blend.

Minestrone - base of onions, carrots and celery softened in a pan, add veg stock and cook for about 15 mins then throw in some pasta shapes and cubed ham, cook for another 10. Lovely and filling.

Basic veg soup - just throw a load of veg in with some veg stock and simmer till cooked! I've done one of these today, finely chopped red onion, red pepper, carrot and celery and softened, then added dried herbs (sage, thyme and basil) and a few chilli flakes. Popped in some cubed potato, added veg stock and cooked for 20 mins. Blend and eat! (And very tasty it is too!).

Hope that helps :)
 

julie19

Silver Member
#4
I love making tomato soup & Butternut Squash & chilli soup:

The BNS Soup I just chop up a BNS & as many or a few chillies as I can take, pour over 1 litre of vegetable stock, boil it up until the BNS is soft then blitz in a blender, if I have time I sometimes roast the BNS until it is soft first.

Italian Tomato Soup

Ingredients:
1 red onion chopped
1 carrot chopped
1 celery stick chopped
Fry Light
3 x 400g cans peeled plum tomatoes
2 level tbsp tomato puree
1 tbsp artificial sweetener
1pint/568ml Vegetable stock
Freshly ground black pepper
Handful of fresh Basil leaves, finely chopped (reserve a few for the garnish)

Method:
  • In a large non-stick saucepan sweat the red onion, carrot & celery for 5 minutes in fry light
  • Add the tomatoes, tomato puree sweetener & stock & bring to the boil. Cover, reduce the heat & simmer for 15 minutes.
  • Remove the soup from the heat and allow to cool slightly, then blitz with a hand blender. Season & stir in the chopped Basil. Reheat & serve garnished with a few Basil leaves

Serves 4
Syns per serving:
Green, Original & Extra Easy – ½ Syn
 


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