soup

Minestrone Soup

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I came across this Jamie Oliver recipe the other day and thought I’d give it a go at making it Slimming World friendly. It was really easy to do and very filling. This recipe would work really well if you are following Extra Easy SP, all you need to do is skip the spaghetti as the rest of the ingredients are all Speed or Protein rich food.

Serves: 6

Syns: FREE

Time Taken: 45-60 minutes

Difficulty: Easy

Minestrone Soup

Minestrone Soup

 

Ingredients

  • 2 tins of chopped tomatoes (without the juice, save the juice for a curry/pasta based dish)
  • 3 medium carrots, peeled and chopped
  • 3 medium leeks, sliced
  • 5 sticks of celery, chopped
  • 2 red onions, chopped
  • 1 small white cabbage, sliced
  • 5 cloves of garlic, crushed
  • 1tbsp fresh rosemary, chopped
  • 1lt chicken/vegetable stock (use more if needed)
  • a handful of spaghetti, cut into small pieces
  • tin of mixed beans
  • a handful of chopped fresh basil
  • chilli flakes, optional
  • 1cal cooking spray oil

Method

Spray a large pan with plenty of 1cal spray oil and cook the carrots, leeks, celery, onion, garlic and rosemary over a medium heat for about 15 minutes.

Add the chopped tomatoes and cook for a further couple of minutes.

Add the stock and bring to the boil before adding the cabbage and cook for a further 10 minutes, covered on a low heat. Add the spaghetti, the mixed beans and the basil and cook for a further 8-10 minutes till the spaghetti is cooked. Add chilli flakes and season to taste.

 

 

 

Broccoli Soup

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Broccoli is one of my favourite veg! I love it simply boiled with my meals but this is another favourite way to enjoy it – in soup!

This is a creamy, comforting soup. You can replace the cream cheese with fat free fromage frais but I personally prefer to use my healthy extra A choice or syns on cream cheese as it makes it more indulging. Another alternative which is equally tasty is the Laughing Cow Blue Cheese triangles, you can have 5 as a healthy extra A choice or count them as 1.5 syns each. 2 triangles are plenty for this soup.

Syns: FREE (if using cream cheese as part of healthy extra A choice)

Serves: 2

Time Taken: 20-25 minutes

Difficulty: Easy

Ingredients

  • 1 whole fresh broccoli, chopped
  • 1 medium baking potato, peeled and chopped
  • 1 onion, chopped
  • 1 vegetable stock pot or cube
  • 2 x 35g tubs of Philadelphia light cream cheese (healthy extra A choice)

Method

Place the broccoli, potato, onion and stock pot in a pan of water (place enough water to cover the veg) and boil for about 15 minutes till the potatoes are cooked.

Once all the veg are cooked add the cream cheese and blitz.

Broccoli Soup

Broccoli Soup

Lentil & Chicken Soup

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In one of my groups yesterday one of my lovely members mentioned chicken soup as one of her family’s favourite meal this week. I normally just make this Chicken & Noodle Soup but thought I’d try something different. She said she added a load of different veggies to it, chicken and potatoes. So after I got home from group yesterday, I raided my fridge and checked what veg I had in to make chicken soup. I already had leftover cooked chicken from the day before which made it ideal to use up. I replaced the potatoes with red lentils to make this a high protein packed soup. It turned out amazing!

Serves: 2

Syns: FREE

Time Taken: 45 minutes

Difficulty: Easy

Ingredients

  • 1 onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 courgette, chopped
  • 1 red pepper, deseeded and chopped
  • Handful of fresh coriander, chopped
  • 1 veg stock pot
  • 600 ml hot chicken stock (make more if needed)
  • 1/2 cup red lentils
  • Cooked chicken, shredded
  • 1 tsp basar (curry powder)
  • 1/2 tsp red chilli flakes
Lentil & Chicken Soup

Lentil & Chicken Soup

Method

Spray a pan with low calorie cooking spray and add all the veg – onion, carrot, courgette and pepper. Cook for around 5-8 minutes till it starts to soften.

Add the fresh parley and the lentils with the spices and the stock. Let the stock come to a boil and reduce the heat and cover the lid on the pan to cook the lentils for about 20-25 minutes. If needed add more stock/water to cook the lentils. You can also add more hot water at the end of cooking if the soup is too thick.

Add the shredded chicken to the cooked lentils and cook for another 10 minutes till the chicken is heated through.

 

Carrot & Lentil Soup

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I’ve had this recipe saved in my scrapbook for a very long time, I can’t remember where I got it from but it was online. I love the fact that it is super easy to make and it is perfect if you are following Extra Easy SP.

Serves: 4

Syns: FREE if using milk as part of your healthy extra A choice

Time Taken: less than 30 minutes

Difficulty: Easy

Carrot and Lentil Soup

Carrot and Lentil Soup

Ingredients

  • 600g carrots, coarsely grated
  • 140g red lentils
  • 1 tbsp cumin seeds
  • 1 tsp red chilli flakes
  • 1lt vegetable stock
  • 125ml milk

    Method

    Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.

    Whizz the soup with a blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste.

    Sweetcorn Soup

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    One of my favourite soups from the Slimming World ready meals frozen range is the Sweetcorn Chowder soup, it is super delicious. So I though I’d try to recreate my own version of it and it came out quite nice! Here’s the recipe below.

    Serves: 2

    Syns: FREE

    Time Taken: 30 minutes

    Difficulty: Easy

    Sweetcorn Soup

    Sweetcorn Soup

    Ingredients

    • 1 medium potato, peeled and chopped
    • 2 celery sticks, chopped
    • 1 tin of creamed sweet corn
    • 1tsp dried basil
    • 1 tsp chilli flakes
    • 1 stock cube

    Method

    Put the potato, celery and stock cube in a pan with enough water and cook for about 15-18 minutes till the potato is cooked.

    Once cooked, blitz. Add the basil, chili flakes and tinned sweetcorn and cook for a further 5 minutes. Adjust any seasoning if needed.

    Pea & Mint Soup

    5 Comments

    This is one of the easiest soups to make – ever! It is packed full of flavour too.

    Serves: 2

    Syns: FREE

    Time Taken: 25 minutes

    Difficulty: Easy

    Pea & Mint Soup

    Ingredients

    1 large potato, peeled and chopped

    1 large onion, chopped

    2 garlic cloves, peeled and chopped

    750ml (or more) vegetable stock

    400g frozen peas

    Handful freshly chopped mint

    Salt and freshly ground black pepper

    Method

    Put the vegetable stock in a large saucepan with the onion, garlic and potato. Cook for around 15-20 minutes till the potato is done. Blitz.

    Add the frozen peas and the mint and cook for a further 5-6 minutes before blitzing again. You can add more boiling water/stock if you find the soup is too thick, I prefer a thicker soup. Season to taste.

    Chicken & Noodle Soup

    4 Comments

    I love making this soup when I have leftover chicken to use up from a roast dinner. It is so easy to make and super delicious. If you can’t find celery salt you can use chopped celery (2 or 3 sticks are enough) but I didn’t have any celery today! I haven’t specified the amount of chicken and noodles used as it varies. If I have a lot of leftover chicken, I use half a pack of the noodles pictured (Blue Dragon noodles from Asda). If I don’t have much chicken then I will use a whole pack of the dried noodles.

    Serves: 4

    Syns: FREE

    Time Taken: 25 minutes

    Difficulty: Easy

    Ingredients

    • 3 medium carrots, peeled and diced
    • 3 medium onions, finely chopped
    • 2 tbsp dried parsley
    • 1 tsp chilli flakes
    • 1 tsp celery salt
    • 2 chicken stock cubes
    • Cooked chicken, shredded
    • Dried noodles
    • Low calorie cooking spray

    Chicken & Noodle Soup

    Method

    In a large pan, spray low calorie spray and add the carrots, onions, parsley, chilli flakes and celery salt. Cook on a medium heat for about 10 minutes till the veg are soft. If you find the veggies are sticking to the pan, you can add boiling water to stop that.

    Add the chicken, chicken stock cubes and enough water to cover the chicken. Cook for about 5 minutes.

    Add the dried noodles and more water if you need it (depends on how you like your soup, I usually start off by adding 1 litre and add more if needed). Cook for a further 5 minutes till the noodles are done.

     

    Easy Tomato Soup

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    Easy peasy soup you can make with a few ingredients from your store cupboard without using up any syns! A tin of Heinz tomato soup can set you back by 11.5 syns!!!

    Serves: 4

    Syns: FREE

    Time Taken: 1o minutes

    Difficulty: Easy

    Ingredients

    • 2 tins chopped tomato
    • 1 tin baked beans
    • 1 tin carrots, drained
    • 1 pickled onion
    • Vegetatble/Chicken stock

    Method

    Open up all your tins and place the ingredients together in a pan. Add your pickled onion and cook everything together for about 5 minutes.

    Add enough stock depending how thick/thin you want your soup.

    Blend everything for a smooth soup.

     

    Butternut Squash Soup

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    This soup is perfect for those of you that like smooth soups. To make this even easier you can buy pre chopped chunks of butternut squash from most large supermarkets.

    Serves: 4

    Syns: FREE

    Time Taken: 30 minutes

    Difficulty: Easy

    Butternut Squash Soup

    Ingredients

    • Low calorie cooking spray
    • 1 onion, peeled and diced
    • 1 medium butternut squash, peeled, deseeded and cut into wedges.
    • 1 small potato, peeled and quartered
    • 2 garlic cloves, peeled and crushed
    • Salt and freshly ground black pepper
    • 900ml vegetable stock
    • A few thyme sprigs to serve

    Method

    Spray a large pan with low calorie cooking spray and place over a low heat, add the onion and cook for 1-2 minutes.

    Add the butternut squash and potato and cook for 2 minutes over a medium heat. Add the garlic and season to taste. Pour in the stock and simmer for 25 minutes.

    Using a hand-blender or food processor, blend until smooth and serve sprinkled with thyme sprigs.