Is there such a thing as diet soup? No butter, cream etc! Can you give me a good recipe?

Answer 1

egyptian lentill soup


5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
2 carrots
2 marrows
2 big tomatos
8 garlic cloves, peeled and left whole
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh lemon juice

Not the one? See other Egyptian Red Lentil Soup Recipes
< 60 mins Soups
Low Protein Soups
Lentils Soups
Combine the water, lentils, onions, potatoes,marrow,carrot, tomatos and garlic in a soup pot, cover, and bring to a boil.
Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree ((in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky)) until smooth.
In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.
Stir the slightly cooled spices into the soup.
Add the lemon juice.

Answer 2

Chicken soup: 2 half chicken breast sw/ the bone toss into a medium or large soup pot filled with water; add about 4 carrots pealed and chopped; about 4 or 5 celery stocks w/ the leaves chopped; 1/2 an onion; 3 TBS of chicken bullion; salt and pepper to taste. You can also add other vegs like zucchini, corn, fresh spinach, potatoes...whatever you like. But for the best flavor always use as a base carrots, onions and celery. Bring to a boil, then simmer until the vegs are tender and the chicken is no longer pink and starts to fall off the bone. Don't over cook it or the vegs will be mushy. When the chicken is cooked, take it out and de-bone (take off and toss the skin too), chop and put the chicken pieces back into the soup.

Answer 3

Yes, 20 years ago this recipe went around the weight watchers meetings. Pour tomato juice into a large pan. Add chopped cabbage, diced onion,canned or frozen green beans,and chopped celery. Use as much as you want, they are "free" veggys, very low cal and high fiber. Other veggys that fit the low cal thing could be used ( such as zucchini or summer squash.) Now add a small amount of slice carrot ( it is high in sugar) and a small can of whole kernel corn, if you want. Corn is also high in calories. Let this simmer until all the veggys are soft and you can pretty much eat all you want. It is also still good for you and tastes great if you add a can of beef broth, some well trimmed chunks of beef and a few potatoes. Then it isn't all you can eat, just pretty good veggy beef soup. Oh, add salt and pepper as you like.

Answer 4

1 Can of peeled stewed tomatoes
1 Bag of frozen green beans
2 Can of fat free beef broth
1 Bag of frozen carrots ( baby carrots)
1 Bag lima beans
3 Stalks of celery (diced 1/4")
4 Cups of water

Put all ingredients into big enough pot to hold it.Bring to a boil,let boil for 3-5 minute.Turn down heat and let simmer for maybe 20-25 minutes.you really dont want to add salt but you can,very little,you can add pepper,and maybe some chili powder only for heat.

This was given to me by a doctors in Jersey when I asked about weight loss,And what could be done about mine.This is in my opinion the best for dieters if you use it right.Eat all the soup you want three times a day for about two weeks you will see many good results.

Answer 5

If you love vegetables, you are in luck. You can use fat free chicken or beef broth (water if you don't eat meat) and add tomato paste and stewed tomatoes. Then put ANY vegetable you like in it. If you leave out the starchy vegetables (such as potatoes, corn, green peas, etc) you can literally eat as much of this soup as often as you'd like without worry. Suggestions for vegetables that add almost no calories----cabbage, broccoli, cauliflower, green beans, greens, carrots, peppers, onions, brussels sprouts and so on.

Answer 6

Carrot and Corriander Soup

Ingredients

4 large carrots (peeled and chopped)
1 large onion
2 tsp ground coriander
vegetable stock
olive oil
salt
pepper


Fry the onion in oil until soft. Add the carrots and coriander and stir.

Cover in vegetable stock and bring to the boil. Simmer until the carrots are cooked (at least 20 minutes to make them soft enough to blend).

Blend until smooth. Season with salt and pepper.

Answer 7

When my 2 daughters and I are dieting we ALWAYS make turkey gumbo
1 pound ground turkey white meat
brown in a teeeensy bit of oil to prevent sticking
add onion and green peppers cook until slightly tender
2 quarts tomato juice
and one package frozen gumbo vegetables(including okra)
cayenne pepper to taste.
Bring to a boil and cook until the vegetables are done, but crisp.

1 cup = 100 calories

Answer 8

Try the following
Carrot and Leek soup
For the soup
1 tbsp vegetable oil
1 carrot, sliced
50g/1¾oz leek, green part only
300ml/10fl oz/½ pint chicken stock or vegetable stock
30ml/1fl oz milk
Salt and freshly ground black pepper

Method
For the soup
1. In a saucepan heat the oil and sweat the carrot and leek for 2-3 minutes. Add the stock and cook for five minutes.
2. Add the milk and season with salt and pepper.
3. Blitz in a blender until the soup is smooth.
4. Serve and garnish with parsley

or Ramen noodle soup with duck
For the duck breast
½ duck breast, fat scored with a sharp knife
½ tbsp coriander seeds
½ tsp black peppercorns
1 tbsp honey
½ tbsp soy sauce
salt to season

For the soup
300ml/10fl oz hot vegetable stock
1 tsp sesame oil
1 tsp chilli, finely chopped
2 Thai shallots, finely sliced
1 tsp chopped coriander
salt and freshly ground black pepper
150g/5½oz rice noodles, blanched
1 tsp chopped coriander, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
3. Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
4. Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
5. Thinly slice the breast.
6. To make the soup, place the vegetable stock into a small saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer.
7. Add the oil, chilli, shallots and coriander and simmer for five minutes, seasoning, to taste, with salt and freshly ground black pepper.
8. Add the blanched noodles and stir well.
9. Pour the soup into a warm bowl and place the duck breast on top.
10. To serve, sprinkle with a tsp of chopped coriander

or Roast Vegetable soup
Ingredients
750ml/1¼ pint vegetable stock
For the roasted vegetables:
1kg/2lb mixed vegetables
3 tbsp olive oil
4 sprigs rosemary or thyme, or a handful sage leaves
salt and black pepper, to taste
juice 1 lemon (optional)

Method
1. Preheat the oven to 200C/400F/Gas6.
2. Chop the vegetables into bite sized pieces. Garlic cloves should be skinned and left whole. Place in a roasting tin.
3. Mix the oil with the herbs and seasoning, and the lemon juice if using.
4. Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned.
5. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
6. Blend half of the mixture, then return to the pan to reheat.
7. Serve with crusty bread

Answer 9

Ratatouille, a zucchini vegetable soup

olive oil

2 onions, coarsely chopped

2 red or yellow bell peppers, seeded and medium diced

garlic

1 medium eggplant, medium diced

2 large zucchini, medium diced

6 medium tomatoes, ripe, cored and coarsely chopped

basil
thyme
Salt and black pepper to taste


Saute onions and peppers in 1/2 tsp oil about 10 min. Add garlic and cook 1 min. more. Transfer vegetables to a large bowl. Add ½ tbs. olive oil to pot. Add eggplant and cook, stirring frequently until browned in places, 7 to 8 minutes. Transfer to bowl of vegetables.

Add ½ tbs. olive oil to pot. Add zucchini and cook stirring frequently until browned in places, about 5 minutes.

Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cook about 45 min. with the lid on. You can also put it in a slow cooker.
Serve hot or at room temperature.

This is so good, people will fight you for it.

Answer 10

Would you like to try on some chinese soups. Get those prepacked herbal remedy soups available at any Asian grocery markets. Get some dried apricot seeds, some goji berries ( good for the eye sight ), dried longan fruits ( good for the memory ), preserved figs ( rich in fibers & have healthy minerals ), some chicken breast bones & a bunch of watercress. There you have it, my no.1 cleansing soup, healthy & yummy ! Cheers ! :)