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Superfree Soups

Red Pepper And Orange Soup

[FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
8 red peppers
1 onion
1.4l/2.5pints chicken stock made with Bovril or vegetable stock
700g jar passata
salt and freshly ground black pepper
2 oranges
2 x 15g packs fresh coriander

[FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
1. Quarter and deseed the peppers, place skin side uppermost under a hot grill or about 10 minutes until tender and blistered. Stand for 10 minutes, remove the skin and roughly chop the flesh.
2. Chop the onion, place in a pan with a little stock, bring to the boil, cover and simmer for 5 minutes until tender. Leave to cool for 10 minutes.
3. Place the onion, pepperand a little stock in a food processor and blend until smooth. Transfer to a pan with the remaining stock, passata and seasoning to taste. Pare off the rind from half of one orange and set aside. Finely grate 1 teaspoon rind from the other orange and add to the pan with the juice from both oranges.
4. Bring the soup to just below boiling point, stirring, ladle into serving bowls and serve garnished with the pared rind cut into strips and chopped coriander.

1/2 syn on all plans (for the cooked fruit)​
red pepper and orange how strange! I guess it must be nice though??

I dont have a specific receipe for this soup, but my mum makes it for me and its really lush and only 1 1/2 syns and as much superfree veg as u want!

She makes a Salmon Miso Soup. She buys the clearspring miso soup with sea vegetables in a sachet, and adds that to water in a pan to make the base of the soup. Then she boils salmon (sometimes prawn or scallops if we have them), pak choi, brocolli, sugar snap peas, babycorn, asparagus...anything green we have lying around really! Can add egg/rice noodles to if you fancy it!

ps. I'm sure someone would know how to make their own miso base? or even if you just made a base with water and vegetable stock then the whole thing would be syn free! x
Simple, tasty, tomato soup

I whipped up this little beauty last night and am having it for lunch today. I thought it might not be that exciting, but it's really tasty and very easy...try it!
  • 1 tin of chopped or plum tomatoes (I used Napolina)
  • 2 celery stalks (sliced)
  • 1 carrot (sliced thinly)
  • 1 white onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 pint of hot stock (I use Kallo organic vegetable stock)
  • 2 bay leaves
  • Black pepper to taste
In a large saucepan, lightly cook the onions on a low heat, using frylight, until they turn translucent. Add the garlic and fry a little longer.
Add the carrot and celery, tin of tomatoes, bay leaves and black pepper. Cook for a couple of minutes then add the stock.
Cover and simmer for about 20 mins.

Remove the bay leaves. Blitz in the food processor until smooth.


It's also nice with a dollop of fat free fromage frais in, to make it creamy.
I can't take the credit for this one it's lesserme's but it lovely & very filling so thought I'd spread the word

Super 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 large carrots
2 parsnips
Green, red or yellow pepper
2 beef stock cubes
Salt & pepper
Mixed herbs
Water (enough to cover all ingredients)

Chop all veg and put everything in pan, cover with water bring to boil and simmer until veg are soft.

Can be left chunky or blended.

Can be frozen


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