vegetable soups.....Alli diet plan book

Discussion in 'Orlistat (Xenical)' started by booboocraig, 14 February 2011 Social URL.

  1. booboocraig

    booboocraig Silver Member

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    Cauliflower and almond soup

    makes 6 portions....125cals......4.5g fat per portion

    500ml skimmed milk
    10g reduced salt vegetable bouillon powder
    500ml water
    1 medium onion, roughly chopped
    4 bay leaves
    1kg cauliflower florets, roughly chopped
    30g ground almonds
    freshly grated nutmeg to taste

    1) place milk, bouillon powder and water in large saucepan
    2) add onion,bay leaves,cauliflower
    3)bring slowly to boil, cover and simmer for 20 minutes
    4) when veg is soft remove from heat and blend till smooth
    5) return to pan add almonds and nutmeg
    6) stir through and serve

    can refrigerate for up to 2 days and freezes well



    Moroccan chickpea and fruit soup
    makes 4 portions....185cals......4.3g fat per portion

    1tbsp olive oil
    320g onions, finely chopped
    3 cloves garlic, crushed
    1tsp ground cinnamon
    1/2tsp chilli powder,
    2tsp ground cumin
    400g can chickpeas drained
    150g dried apricots roughly chopped
    grated zest of an orange
    150ml orange juice
    juice of 1 lemon
    75g frozen chopped spinach, defrosted
    1tsp reduces salt vegetable bouillon powder
    600ml water

    1) heat oil fry onions,garlic in non stick pan for 5 minutes or until soft
    2)add spices fry for another minute, add water if it sticks
    3) stir in remaining ingredients, bring to the boil, stirring occasionally
    5) you can leave soup chunky or blend a little
    6) serve

    can be refrigerated up to 3 days , can be frozen


    Pea soup with pesto croute

    4 portions....170cals......5.5g fat

    2tsp rapeseed oil
    80g spring onions, roughly chopped
    450g petit pois, defrosted
    600ml water
    2tsp reduced salt vegetable bouillon
    few mint leaves

    for the croutes
    100g baguette sliced into 4 pieces
    4 level tsp pesto

    1) preheat oven 200c/180 fan/GM5
    2) heat oil fry onions
    3)after a few minutes add peas, water and stock, bring to boil
    4) add mint leaves, cover and reduce heat
    5) simmer soup for 10 minutes then remove from heat and blend until smooth
    6) meanwhile place bread in hot oven to become crisp (about 10 minutes) and spread each slice with pesto
    7) serve soup with pesto croute floating in centre

    without pesto croute soup provides 75cals and 2.6g fat per portion

    can be stored in fridge and frozen
     
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  3. paula m

    paula m Member

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    wow these sound delicious,im deffo gonna try them..thanks x
     
  4. booboocraig

    booboocraig Silver Member

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    your welcome......its nice when you can freeze them as you end up getting a collection of meals and you have weeks where you only have to defrost and warm up lol....enjoy...:)
     
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