How to make low calorie soup?

Question

I want to make some low calorie soup but I can’t find any good recipes, any good ideas?

Pleas could you keep the recipes easy
Thank you

Answer 1

For low calorie, you probably don't want meat in the soup. And a meat broth would add calories, also. So I'd start with a vegetable broth. To make it, roast a carrot, onion, and some celery in the oven at 350 F for about a half hour. Let the vegs cool so you can handle them without burning yourself. Thin slice the carrot and celery, and dice the onion. Put the vegs in a pan with about 2 to 3 cups water. (I'd be tempted to add one bunch of raw spinach, also.) Bring to a simmer, cover, and let it go for an hour and a half. Strain the vegs from the broth, and discard the vegetables. You're ready to start the soup. Bring the broth to a boil. While the broth is heating, prep your vegetables. Use any vegetables you like. Peel (if necessary) and dice. Add longer cooking time vegs like broccoli, cauliflower, cabbage, etc first. These will take 15 to 20 minutes to cook. As the soup is cooking, start adding in other vegs. Onions will take about 10 minutes or so (depending on how small you dice them). The shortest cooking times will be corn (whole kernels), peas, spinach, kale, etc. Add them towards the end.

Answer 2

One Favorite Soup
Hearty Minestrone Vegetable
1 Texas or Spanish onion chopped
1 cup sliced mushrooms
1 red or green pepper chopped
1 zucchini chopped
2 celery stalks
2 potatoes peeled and diced
1/4 cabbage sliced
1/2 cauliflower cut into pieces or broccoli
1 cup sliced carrots
or any other favorite vegetable.
12- 16 cups beef bullion or chicken broth
1 teaspoon basil
1 tsp granulated garlic
1 can tomatoes (24 oz)
1/2 cup pearl barley(opt)
1/2 cup dry Lima beans(opt)
Salt & pepper if needed
1-2 tbsp honey to balance the flavour
Put everything into large soup pot and cook for about one hour and a half on medium heat until done.
Low in calories and delicious.

Answer 3

My favorite is my own quick tomato soup.

Remove the stems from 10 plum tomatoes cut into quarters, and put in blender skin, seeds and all. Add 2 or 3 garlic cloves (or more if you like garlic), some fresh basil, a 1/4 cup sun dried tomatoes if you like a stronger tomato taste, half a cup of white wine, run it through the blender until it's the consistency you like. If you like it thinner, add some water, vegetable or chicken stock.

Pour the soup into a pot and heat it gently until it's hot all the way through and serve...no oil, no fat of any kind.

You can drizzle some extra virgin over the top if you like for a bit of richness.

Answer 4

This is the kind I make, hope you like it as much as we do, its cream of vegetable soup, if you wish to have chicken or turkey, you can add 1 cup of either in it!

2 cups chicken broth
3 cups cut-up vegetables -- your choice of fresh, frozen or canned (drained)
1 cup cooked rice
2 cups skim milk
In a large saucepan over high heat, heat broth and vegetables to boiling. Reduce heat to low; cover and simmer until vegetables are just tender, stirring often. Spoon half of the broth, half of the veggies, and the rice into a blender or food processor; cover and blend at low speed until smooth. Pour remaining mixture into bowl. Repeat with remaining vegetables and broth. Return blended mixture to saucepan. Stir in milk; heat through. Makes about 6 servings.

Answer 5

Hi, this sounds really good:
LOW-CALORIE "CREAM" OF VEGETABLE SOUP

Create your own delicious "cream" soup with your favorite vegetables and skim milk instead of cream. To keep calories, fat, and cholesterol low, use 2 cups defatted chicken broth or use 2 chicken bouillon cubes and 2 cup water. Add 3 cups of cut up vegetables of your choice, 1 cup cooked rice (omit if using potatoes), and 2 cups skim milk.
In a 3 quart saucepan over high heat, bring broth and prepared vegetables to a boil. Reduce heat to low and simmer until vegetables are tender. Spoon half of mixture in blender and blend at low speed until smooth. Pour mixture into a bowl and continue until all vegetables are pureed in the broth they were cooked in. Return pureed mixture to saucepan. Stir in milk and heat through to serving temperature. Do not boil. Yield: approximately 6 servings.

*In case it doesn't sound good to you here's a website with tons of other low cal soup recipes:
http://www.cooks.com/rec/search/0,1-0,low_calorie_soup,FF.html

Answer 6

Try the following

Curried lentil and lime soup
1 tbsp hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm/1.5in piece of root ginger, peeled and finely chopped
1 tsp cumin seeds
200g/7oz red lentils
1.5litres/2½pints chicken or vegetable stock
50g/2oz small sultanas
1 lime, grated rind and juice only
sea salt and freshly ground black pepper
150g/6oz carton fat-free natural yoghurt
2 tbsp chopped fresh mint
4 warm chapattis, to serve

Method
Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for. If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices.

1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.
2. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
3. Add the sultanas and cook for a further 10 minutes. Add the lime rind and juice and season to taste.
4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis.

or Slow-cooked Root Vegetable Soup
Vegetable quantities are prepared weights
8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper

To serve:
6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped
Pre-heat the oven to gas mark 1, 275°F (140°C).

There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives

or Hot and Sour Thai Chicken Broth
2 skinless chicken breasts (6 oz/175 g each)
2 pints (1.2 litres) chicken stock
a small bunch of coriander leaves (½ oz/10 g)
2 small red bird's eye chillies
1 stalk of lemon grass, roughly chopped
a small piece (1 inch/2.5 cm) of ginger, peeled and sliced
2 medium, ripe tomatoes
3 spring onions, trimmed and finely sliced (including the green parts)
2 oz (50 g) fresh, shelled peas
2 oz (50 g) sugar snap peas, cut in half
1 tablespoon Thai fish sauce
1 tablespoon tamarind purée
juice of a large lime (about 2 tablespoons)

First of all, you need to pick all the coriander leaves off the stalks and then cut 1 of the chillies in half lengthways and deseed it. Next, put the chicken stock into a large saucepan and add the coriander stalks, halved chilli, lemon grass and ginger. Bring the mixture to the boil, give everything a stir, then cover and leave to simmer very gently for 15 minutes to allow the Thai flavours to infuse the stock. You can make this stock in advance but add the rest of the ingredients shortly before serving.

Meanwhile, place the tomatoes in a bowl and pour boiling water over them and leave them for 1 minute before draining. Next, skin the tomatoes and cut each one into quarters, then remove the seeds and cut each quarter into three lengthways, so you end up with thin slices. Now cut each chicken breast in half widthways and then slice each half into five or six long thin strips and then slice each of these in half lengthways so you end up with thin slivers of chicken. Now strain the stock into a colander set over a bowl and discard the flavourings. Next, return the stock to the pan and when it is back to simmering point, stir in the thin slivers of chicken, and half of the spring onions. Stir and then cover again and leave the chicken to poach gently for 5 minutes or until it is cooked through. Meanwhile, trim and halve the remaining chilli, remove the seeds, and then finely slice it, making sure you wash your hands afterwards.

Next, add the peas, sugar snaps, sliced chilli, fish sauce, tamarind and lime juice to the soup, stir and gently simmer for 2-3 minutes or until the peas are just tender but still retain their bite. Stir the slices of tomato in at the last minute and then divide the coriander leaves among four deep bowls. Ladle the piping hot soup on top, sprinkle with the remaining spring onions and serve immediately.

or Bloody Mary Soup
3 ripe tomatoes, weighing 6 oz (175 g)
1 x 18 fl oz (510 ml) carton fresh tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
juice 1 lime
4 drops Tabasco sauce
salt and freshly milled black pepper

To garnish
2 rounded dessertspoons 0 per cent fat Greek yoghurt
a few sprigs watercress
celery salt

First put the kettle on, then place the tomatoes in a bowl, pour boiling water over them and count 30 seconds. After that, pour off the water and slip off the skins. Now chop the tomatoes very finely, then add the whole lot to a medium-sized saucepan. Bring the tomatoes up to a gentle simmer and let them cook for about 3 minutes. Next, pour in the tomato juice and the rest of the ingredients and season with salt and pepper. Do a bit of tasting here – it might need a dash more Tabasco or another squeeze of lime. Now bring everything back up to simmering point, then ladle the soup into warm soup bowls straight away. Quickly swirl in a rounded dessertspoon of Greek yoghurt into each one. Then add a few sprigs of watercress, a generous sprinkling of celery salt and serve.