1. Susanwilliams2312

    Susanwilliams2312 Full Member

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    Hi again

    I want to make soups, has anyone got any good receipts? I brought the soup maker out of the magazine, it is fab xxx

    Thanks x
     
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  3. bilsat

    bilsat Really likes to cook

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    Easy to make, tomato soup...............


    Pete’s Superior Tomato Soup


    Serves 2

    Ingredients


    400g of chopped tomatoes
    300mL stock using a Knorr vegetable stock pot & hot water
    1 Tsp tomato puree
    1 small onion, chopped
    1 small carrot, chopped
    1 piece of celery, chopped
    1 tsp “very lazy” garlic
    1 tsp “Worcester sauce”

    Method

    Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.

    Add the tomatoes and cook for a few minutes and add the stock and a few drops of Worcester sauce.

    Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.

    You can also allow it to cool and reheated later, as this gives a better fuller flavour.
     

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  4. vicky1804

    vicky1804 Full Member

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    I made one the other day
    5-6 carrots
    1 small potato
    1 onion
    1 clove garlic
    vegetable stock cube
    Water to cover
    Cumin
    Chilli powder

    Carrots,potato,onion,garlic chopped in pan. Add stock cube to enough hot water to cover everything.
    Simmer until veg is soft.
    I used a tsp of cumin and sprinkle of chilli powder and plenty of salt and pepper.
    Yummy
     
  5. bilsat

    bilsat Really likes to cook

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    Made this the other day, very nice!...........


    Pete’s Spicy Chicken Noodle Soup



    Serves 2

    Ingredients

    200g chopped pre-cooked chicken pieces
    500mL chicken stock, made with Knorr chicken stock pot & hot water
    1 150g pack of Amoy “straight to wok”) egg noodles
    1 onion, finely chopped
    1 carrot, finely chopped
    1 celery stick, finely chopped
    1 chilli, deseeded, finely chopped
    1 Tbsp chopped parsley

    Method

    Cook onions in a saucepan sprayed with Fry Light, cooked until soft, add carrot, celery & chicken, cook for 10 mins, add stock and bring to the boil, turn the heat down and simmer for 10 mins, add the noodles and cook for a further 2 mins then add chopped parsley and serve when piping hot.
     

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  6. WhatLiesWithin...

    WhatLiesWithin... Full Member

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    this looks delicious, tomorrows lunch sorted i think!
     
  7. bilsat

    bilsat Really likes to cook

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    Yesterdays soup.............


    Pete’s Chorizo and Pea Soup


    Serves 2

    Ingredients

    125g peas
    10 slices of chorizo spices, finely chopped (5 syn in total)
    1 onion finely chopped
    1 celery stick, finely chopped
    1 carrot, finely chopped
    750mL vegetable stock
    Splash of “Worcester sauce”

    Method

    Spray a saucepan with Fry Light and add the onions, carrot & celery, cook until soft, then add the chorizo.

    Pour the stock in and the Worcester sauce, bring to the boil then reduce to a simmer, add the peas and leave to simmer for 20 mins.

    Using a hand food blender
    chop into small pieces. Serve immediately.
     

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  8. I will be slim & trim

    I will be slim & trim Full Member

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    Spicy/curried parsnip soup


    2 red onions
    4 biggish parsnips
    fry light
    1 heaped tea spoon of curry powder or garam masala (add more or less depending on how hot you like your food)
    a little salt and ground black pepper
    parsley
    2 chicken stock cube or vegetable stock cubes or 1 of each (thats what i do)
    half a teaspoon of ground ginger
    1 pint of boiled water

    Peel and chop the onions quite small like around a cm, peel and chop the parsnips into cubish shapes, place the onions in a pan with the fry light and cook for 4 mins or untill soft (do not burn) try to keep the heat at lowish. Add the chopped up parsnips and again just stir around the pan for about 5 mins with the onions and maybe a bit more fry light if it looks dry and sticks to the pan! Stir in the curry powder or garam masala (or have a bit of each like i did), ginger , black pepper and a touch of salt.
    Take the pan off the heat, while you make up the stock with the 1 pint of boiling water. Add to the pan with the rest stir and allow to simmer until the parsnips are tender, transfer the soup then add the parsley to a food processor or a hand held one and blend until smooth.
    If you feel its to thick just add a little more water when you put the soup back into the pan. Add a little parsley to garnish!!!

    You could even maybe change half the parsnips to carrots!? :rolleyes: and then use corriander?!;)



    Thank You for reading! :D
     
  9. ellybellybalooba

    ellybellybalooba Full Member

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    I love pea soup and this is FREE on Extra Easy or Green!

    Fry some diced onions with Frylight
    Boil up some water with some frozen garden peas (I use a whole bag and freezer it)
    Crumble in a chicken (or vegetable) stock cube and add salt and pepper
    Bring to the boil then simmer for 5 minutes
    Pop in the blender and serve!

    For an added FREE treat fry or grill some bacon and scatter on the top!

    Yummerz! :)
     
  10. Princess_Stevie

    Princess_Stevie Gold Member

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    Receipts pmsl, this made me giggle. I think you mean recipes hun :p
    Some very yummy sounding soups posted here though, will definitely have to give them a try! Thanks for posting xx
     
  11. bilsat

    bilsat Really likes to cook

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    This is todays soup................


    Pete’s Onion Soup

    Serves 2
    Ingredients
    3 medium onions
    1 tbsp. sweetener
    450mL beef stock (Knorr rich beef stock pot)
    1 tsp garlic
    1 garlic clove
    56g low fat cheddar cheese, grated (from daily allowance) or 8syn in total
    1 tsp Dried thyme
    2 slices from a 400g loaf=1 Heb
    * 175mL medium white wine=6 syn

    Method

    Cook the onions and garlic in a pan sprayed with Fry Light until soft, add the sweetener and *white wine, continue to cook for 35-40 mins on a low/medium heat, stirring regularly until they are soft, sticky and sweet.
    Add stock, thyme, salt & pepper and cook for a further 20 mins.

    Prepare two slightly stale slices of bread (from your daily allowance) rub with the garlic clove then cover with the cheese and place under the grill and cook until the cheese is bubbling.

    Either cut the bread and float it on the soup or as a side dish!







    *Option extra but syn it!
     

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  12. Noddynoobs

    Noddynoobs Full Member

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    CARROT AND LENTIL

    450g chopped carrot
    150g red lentils (make sure you rinse then)
    1 onion
    corriander (i also use cumin sometimes instead)

    could not be easier!!

    Fry the onion until soft
    add all other ingredients
    cover with boiling water
    simmer until soft
    blend!

    i add chilli to mine aswell, but i like it hot!

    this is really filling and keeps me going for hours when i take it to work.

    it will keep in the fridge for 2/3 days
     
  13. bilsat

    bilsat Really likes to cook

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    After a meal that worked out being high in Syns I wanted something to counteract it so raided the cupboard and made this, it was even better than my original recipe!.................


    Pete’s Superior Tomato Soup-2


    Serves 2

    Ingredients


    400g of chopped tomatoes
    400mL stock using a vegetable stock cube
    1 small onion, finely chopped
    1 small carrot, finely chopped
    1 piece of celery, finely chopped
    1/8 sweet red pepper, finely chopped
    1 tsp “very lazy” garlic
    1 tsp “Worcester sauce”
    1 tbsp sweetener

    Method

    Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot, sweet pepper & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.

    Add the tomatoes to the stock and cook for a few minutes and add a few drops of Worcester sauce.

    Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add seasoning and sweetener to taste. Return to the heat for a further 10 mins.
     
  14. loosemyageinweight

    loosemyageinweight Full Member

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    I made this one yesterday - thought it was lovely:

    Cauliflower
    Swede
    Onion
    Leek
    Few mushrooms
    Chicken stock
    Very lazy garlic (or fresh)
    Seasoning - I used Salt & Pepper & Swchartz Season All.

    Chop and fry the onion, leek and mushrooms in frylight, add the garlic after a few minutes, chop and add the cauliflower and swede; pour on the chicken stock.

    Let it boil and then simmer until soft, blend and alter the thickness if necessary with boiling water. Taste and season more if necessary.

    Really is tasty, so easy to make and use quantities to suit you or your ingredients. :D
     
  15. redkat

    redkat Member

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    Tomato,courgette and bacon soup.

    My entire family lurve this soup.
    Ingredients.
    2-3 courgettes.
    2 rashers of bacon per person.
    4-6 tomatoes.
    2 chicken oxo cubes.
    1 carton of pasatta.
    Some mixed herbs.

    Method.
    Chop up 2-3 courgettes and throw them in a saucepan with 4-6 fresh tomatoes.
    Chop up some rashers of bacon. I use 2 rashers per person and trim off all the fat. Then I add 2 chicken oxo cubes, a 'sprinkle' of mixed herbs and 1 carton of pasatta.
    Bring it all to the boil and then simmer for approx 30 minutes. Blitz with a hand blender and then add some water to make the right 'soupy' consistency.

    This is free on EE or Red and free on Green if you use the bacon as you HE B.
    Hope you like it. You can also swap the courgettes for a marrow which tastes nice too.
     
  16. redkat

    redkat Member

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    Oma's mushroom soup.

    This was my hubbys grandma's soup reciepe and took many years until I had finally earn't the right to have access to the reciepe. LOL
    So I thought I'd share it here with you all. This feeds my family (7 inc 3 teenage boys!)

    Ingredients.
    1 large punnet of mushrooms.
    1 large onion.
    3 medium sized potatoes.
    2-3 rashers of bacon per person.
    2 beef oxo cubes.

    Method.
    Chop the onion and mushrooms up and throw them into a large pan.
    Peel the spuds and chop into small chunks.
    Trim all the fat off of the bacon and chop up and place in the pan. Fill the pan 2/3 full of water and add the beef oxo cube.
    Bring to the boil and then simmer until the pots are cooked.
    Blitz in the blender until smooth and then serve.
    This is great on a winters evening with a nice crusty roll.
    This is free on EE.
    On Red syn the pots or use as a HE B.
    On Green syn the bacon or use as a HE B.
     
  17. not_lar_croft

    not_lar_croft Silver Member

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    I make something similar to this but use curry powder and make it very hot and spicy - kids love it when I make this :)
     
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  19. not_lar_croft

    not_lar_croft Silver Member

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    12 SPEED soup

    1 can mixed bean salad

    1 can green lentils

    2 cans chopped tomatoes

    1 can baked beans

    Handful of split lentils

    2 large leeks

    1 large onion

    4 medium carrots

    2 parsnips

    Green, red & yellow pepper

    2 beef or chicken or vegetable stock cubes

    Salt pepper

    Mixed herbs

    Water (enough to cover all ingredients)

    Chop and put all vegetables in pan

    Add all other ingredients

    Cover with water bring to boil and simmer until soft

    Can be left chunky or blended

    As with all recipes you can tweek the ingredients at will... but I advise that you follow the recipe, as the ingredients have been chosen for their (s) or (ss) symbol which are speed or superspeed food and help the body to lose weight! Hence the name "12 SPEED soup!"

    this may be already on here but made this today and it was absolutely tasty, froze some for the class taste in on thursday :0)
     
    Last edited: 24 September 2011
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