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Soup recipes....

Hello you lovely lovely people...

I am having my wisdom teeth out on Tuesday and I'm going to make soup in advance so I can just get it out the fridge and warm it up...

Anyone got any good recipes?? I usually just en up with veg that all tastes the same!!

Gemma. Xxx
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Full Member
S: 14st12lb C: 12st1lb BMI: 30.9 Loss: 2st11lb(18.75%)
Low point or no point? I assume you will want something satisfying to keep you going?

I like potato and leek but I can't give you exact amounts. I just throw it in a pan. Couple of leeks, clove of garlic of you like it and a potato and either veg or chicken stock. If you use oxo cubes, you will only need to count the potato (& butter if you go down that route). Chop everything (cube the potato). Spray your pan (or use a small knob of butter if you don't like the sprays like me!). Fry the leek and garlic on a low heat for a few minutes. Chuck in the potato and heat for a minute or two more. Then add enough stock to just cover the veg. Too much and it'll end up too watery. Simmer until potato is cooked then mash it. Bit of seasoning and it's ready. You could always add a few herbs at the frying stage if you fancy. Parsley or thyme work for me.

Good luck with the extraction. I remember having mine out some years ago.
Thanks for the reply...

I think I'm gonna need quite high point soup... I'm allowed 42pp a day!!

I will give the potato one a try because potato is quite high in points...

Thanks again!!

Gemma. Xx


Full Member
S: 18st2lb C: 12st2lb G: 11st0lb BMI: 27.4 Loss: 6st0lb(33.07%)

I make a tomato soup and broccoli soup. For the tomato one i use 1 400g tin of chopped tomatoes and one chicken stock cube made up with water (could use veg stock aswell) bring to the boil and then simmer until it thickens, add mixed herbs and chilli if you want to spice it up (i like it spicy!), blend using a hand blender then add philadelphia light - i add 65g (3pps) and blend again - season if you need to and serve. That will serve 2 ppl so its 2pps per serving and very filling! If you want to increase the points value you could add full fat philly instead of the light one. Tomato and root vegetable/potato based soups tend to be the most filling. x


Full Member
S: 14st12lb C: 12st1lb BMI: 30.9 Loss: 2st11lb(18.75%)
OK, I think I have a chicken stew type recipe somewhere. It'll lend itself to become a soup quite easily....just ladle it into a bowl instead of onto a plate:D

Will go through my recipes this afternoon. Sounds like tomorrow will be a day in the kitchen for you!


Full Member
S: 14st12lb C: 12st1lb BMI: 30.9 Loss: 2st11lb(18.75%)
Here you go Gemma. You could always add potato to any soup recipe to thicken it and make it more filling.

Butternut squash soup. You only need to count the potato.

Butternut Squash
Chilli flakes (optional)

Peel and chop Butternut Pumpkin and place in a large pot. Peel and chop an equal amount of potato and add to pot. Place water in pot....keep the level of water about an inch below the level of the pumpkin and potato. Bring to boil and then turn down to a gentle simmer, stirring the contents now and then to enable the veg above the waterline to be immersed. It takes about twenty mins for the pumpkin and potato to start to break up....meaning they are cooked. Remove from heat. Mash with a Potato Masher. (Because you have not 'covered' the veg in water, the amount in the pan should be just right for a thick soup. Add a shake of Chilli Flakes, a good quantity of chopped Parsley and season to taste.

Mushroom Soup. 9pp in entire recipe

450ml (16 fl oz) hot veg oxo stock
175g (6oz) potato scrubbed and diced small
575g (1 1/4lb) mushrooms chopped
4 tbs half fat creme fraiche

pour stock into pan, add potato and mushrooms. cover, bring to boil then simmer for 10 mins
blend until fairly smooth and season return to heat and gently stir in creme fraiche.

Chicken and veg 'soup'. 16pp in entire dish.

200g roasted chicken shredded
250g potato
2 carrots
1 onion or 2 leeks
100g swede
1tsp dried tarragon
1 chicken oxo cube

Peel and chop all veg and put in a pan with the tarragon and enough stock to cover. Simmer until veg is tender. Add the chicken, heat through and serve. You can mash the veg in the pan still with the stock (before adding chicken) if you prefer a less chunky soup. Add/alter veg as taste demands. You could always fry the veg a little with the tarragon before adding the stock if you wish but count the butter.
That's really helpful. Thankyou so much for taking the time to type that up!!

The soup kitchen opens at 9.30am when my mum brings round some huge pans!!

Gemma. Xx

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