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Question by loonatikk: I need a good tasty soup recipe that’s good for losing weight and good for my health?
I don’t like chicken or vegetable soup but I love tomato soup I don’t eat creams of anything because of the high fat content but I need a good soup recipe for when your trying to drop a few pounds and keep your health in good shape any suggestions for something tasty cheap and easy to make that’s also good for my health?? worth 10 points for best answer 
thanks
Best answer:
Answer by Hambone
Parsnip Soup
2 lb.Parsnips – Peeled, trimmed, thinly sliced
¼ cupButter or Margarine
1Med to Large Onion, chopped
2Garlic Cloves, crushed/minced
1 tspGround Cumin
1 tspGround Coriander
5 cupsHot Chicken Stock
2/3 cupLight Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish
Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don’t want them to brown.
Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.
Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.
What do you think? Answer below!
I posted this in another soup thread but will re-post here. These are good if you have a hand mixer. They are similar to “cream of” because they have a thicker, creamier consistency but are fairly low cal.
Asparagus Soup
Makes (4) 1-1/2 to 2 cup servings: cals: 177.5 fat: 12 g protein: 7.1 g carbs: 13.8 g fiber: 5.1 g
Ingredients
– 1/2 stick unsalted butter
– 1/2 cup chopped onions
– 1 clove garlic, crushed
– 2 lbs asparagus, woody stems trimmed and stalks sliced into 1″ pieces
-1 tsp kosher salt
-fresh ground pepper to taste
-6 cups of chicken or vegetable broth
Directions
Makes (4) 1-1/2 to 2 cup servings
Place butter in large saucepan and melt over medium high heat.
Once frothy, add onions and cook for 3-4 minutes until they begin to soften.
Add garlic and cook another 1 minute.
Add asparagus and cook for an additional 5 minutes.
Add salt and pepper, if using.
Add chicken broth and bring to a boil.
Once boiling, reduce heat and allow to simmer for 30 minutes or until all vegetables are very soft.
Turn off heat and allow soup to cool slightly. Using an immersion blender, carefully puree until smooth. Or, use an upright blender or food processor but puree/blend in small batches.
Roasted Cauliflower and Curry soup
Makes app (4) 1-1/2 cup servings Carbs: 14.7g | Fat: 6.8g | Fiber: 5.8g | Protein: 5.6g | Cals: 130.2
Ingredients
1 large head of cauliflower, trimmed and separated into florets
1 tbs olive oil
Salt & pepper to taste
1Tbs. butter
1 onion, chopped
1 garlic clove, smashed
4 cups of Chicken or Vegetable broth
1/2 tsp. curry powder
Directions
Makes appx. (4) 1.5 cup servings
Preheat oven to 425 degrees
Place cauliflower on a baking sheet or in a large roasting pan. Toss with olive oil, salt & pepper.
Roast at 425 for 15 to 30 minutes.
Towards the end of the roasting time, melt butter in soup pot and add onion and garlic. Saute until soft, appx. 5 minutes.
Add roasted cauliflower to pot
Add 1-1/2 to 2 cans broth, enough to cover vegetables completely.
Simmer for 15 to 20 minutes.
Using an immersion blender, CAREFULLY blend until almost smooth. Alternately, use a counter top blender or food processor and work in batches.
Ladle into bowls and sprinkle curry powder evenly over each serving.
Hi there, everything I read about healthy soups is, beans, beans, and more beans. You can get a great bean recipe at my blog on recipes, http://besthamburgerrecipe.net/worldsbesthamburgerrecipe/bob-evans-bean-soup-recipe-can-be-found-here . It is free for you, but I wouldn’t mind you leave a comment there if you get a chance. I have also done a full review of America’s Secret Recipes, which cost nothing to read, and there are hundreds of free recipes if you want there too. Enjoy! Good Luck with your goal to lose weight. I have been there, best advice, stay focused on your goal!
Moroccan Butternut Squash Soup
1 small squash peeled and diced
Small glug of olive oil
1 onion chopped
3 cloves of garlic minced
1 tsp of ground cumin
1 tsp of ground coriander
1/2 l vegetable stock
Salt and black pepper
Sautee the onion with salt.
When starts browning add the garlic, cumin, coriander and black pepper.
Stir for a minute
Add the squash.
Stir for a minute
Pour stock bring to a boil and let simmer until squash feels soft.
Blend to a smooth soup
Here is a recipe that’s good for you and tasty.
Cut kernels of corn, chunks of cauliflower, smoked bacon (optional), sharp cheddar cheese, onions, roasted red peppers, celery, potatoes, butter, flour, milk, paprika, nutmeg, basil, or parsley for garnish.
Use vegetable or chicken stock. Saute bacon, onions, celery, and peppers add to stock along with potatoes and simmer until potatoes are almost tender. If you’re using slat, lightly salt the potatoes prior to cooking, add corn and cauliflower. Cook until tender. In small bowl combine flour, salt, and pepper. Melt butter in to saucepan and whisk milk into flour mixture. Add to saucepan while continuing to whisk, add cheese. Stir frequently. Chowder should be thick and bubbly. Serve with a sprinkle of smoked paprika or freshly grated nutmeg Chop parsley or freshly chopped basil leaves for garnish.
Zucchini Soup with Grilled Shrimp
2 large zucchini squash, roughly chopped
3/4 cup cold water
1 cup nonfat plain yogurt
1 tablespoon lime juice
1/4 tsp salt
1/4 tsp pepper
3/4 lb large shrimp, peeled and deveined
1/4 cup chopped basil (optional)
In a blender, combine zucchini and water, puree. Add yogurt, lime juice, salt and pepper and puree until smooth.
Lightly coat a grill pan with cooking spray and heat to medium high. Grill shrimp until pink.
Serve in soup bowl and top with the shrimp. Add basil or dill, as desired.