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TOPIC: anyone got any low fat soup recipes please?

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November 16, 2012 4:27 AM
November 16, 2012 4:56 AM
Pumpkin soup
November 16, 2012 5:02 AM
Moroccan red lentil soup, delicious with apricots in them.
November 16, 2012 5:22 AM
This is a great low fat vegetable Lasagna. first you have to pre cook your noodles weither they are the pre cooked ones or not, they will still be hard if you dont.

1 med eggplant
2 small zuchinni
1 pack mushrooms
1 bag of spinich
1 can of crushed tomatoes
1 whole garlic clove
chili powder
light cheese
what ever other seasonings you like

cut up all the veggies into the size you want, i usually do about 1cm square cubes for eggplant and just round slice then half the zucchini. put olive oil in the pan and use about half the garlic clove crushed up and lightly fry the add the eggplant until it starts to get a bit transparent. same with zuchinni, and mushrooms. i cook them all seperate but you could probablly do it all together. Season them to taste while cooking. I cut up the spinich raw ( whole bag) and mix it into the veggies once they are all cooked. the spinich will cook in the oven. fry the second half of the garlic clove and add the can of crushed tomatoes and heat then mix into the veggies. you can use any kind of pasta sauce i just prefer the crushed tomatoes as it give it a nice fresh light taste. then just layer as you would any Lasagna, and add a light cheese if you want. for seasonings i just use chili power, onion powder and what ever elese i have. i guess the spices would be just what ever you like.

I have also just used this as a spaghetti sauce, or mix with macaronni ( if you mix with macaronni dont use too much you want more veggies than pasta)

the only fat in this is from the olive oil and cheese
Edited by plynn54 On November 16, 2012 5:23 AM
November 16, 2012 7:28 AM
Is there anything you CAN'T make soup out of? When I was on a strict very low kcal diet my dinner was usually any veggies I had on hand(broccoli, carrots, cauliflower, onion, garlic, frozen wok veggie mix etc) - chopped them up, put in a pot of, maybe, half a cup of boiling broth and let it boil until all veggies were soft. I then blended it all together with a mixer until it was fairly smooth, seasoned to taste and topped with a tablespoon of greek yoghurt/philadelphia or whatever I had available. I got a fairly big bowl of a thick YUMMY soup that never exceeded 200 kcal.

And the thicker consistency kept my tummy full for several hours. =)


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