Easy Winter Soups
I'm sharing my favorite easy Winter soups because healthy eating is part of looking and feeling good about yourself. But time and ease is also of the essence!
A quick lunch, a comforting filler, dinner party, holiday time - there's nothing easier, more inviting and even impressive to put on the table than a bowl of warming home-made soup. Add some tasty bread, a sprinkle of parmesan or herbs and it's a feast for the eyes too.
I like uncomplicated, if it needs clever chopping it's not for me! These soups are quick, delicious, filling, nourishing, good for the figure, impressive to serve and cheap to make. What's not to like! Oh and they all freeze brilliantly!
Tex Mex Soup
- 1 large onion
- 2 sticks celery
- 1 red pepper
- 2 cloves garlic
- 1 tspn each of cumin and oregano
- 1/2 tsp chilli powder
- 1.5 litres vegetable stock
- 4 Tbsp tomato puree
- 1 tin 400g chopped tomatoes
- 1 tin 400g beans of your choice, red kidney, black or cannelini
- 1 tin sweetcorn pinch salt
Peel and chop onion, celery and red pepper finely, saute in low calorie spray for 5 minutes. Stir in herbs and spices, pour in stock, tomato puree and tin of tomatoes. Bring to the boil then reduce heat, cover and simmer for 15 mins. Drain and rinse beans and sweetcorn, add to pan. Simmer 5-10 mins to heat them through. Blend as much or as little as you like for your choice of texture.
I like to add half the beans and sweetcorn before blending the soup to a thick pureee. Then I add the rest of the beans and sweetcorn for texture. I always double the quantity as it freezes brilliantly or feeds the family for days at a time!
* This works brilliantly for my 2 day Slim Plan. A couple of days on easy winter soups will help you to drop couple pounds for the Holidays!
Red Lentil and Tomato
- 1 small onion
- 2 medium carrots
- 2 celery sticks
- 7 oz red split lentils
- 1 tin chopped tomatoes
- 2 Tbsp tomato puree
- 3 pints veg stock
- 1 Tbsp balsamic vinegar
- salt and freshly ground blk pepper
Peel and roughly chop onion, carrots and celery. Saute in oil or low calorie spray for a few minutes, stir in lentils, tomato puree and tinned tomatoes. Stir for couple of minutes then add stock and 1 tspn balsamic vinegar.
Bring to boil, reduce heat and add balsamic vinegar. Cover and simmer for 35 – 40 mins. Whizz with hand blender and season to taste.
** Option to spice it up: add 1 tspn cumin and 1 tspn chilli flakes when sauteeing.
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