tomato soup bisque | tomato soup recipe | best | easy | simple | fast | quick

tomato soup bisque | tomato soup recipe | best | easy | simple | fast | quick

http://www.amazon.com/Tomato-Soup-Recipe-ebook/dp/B00C2EQ9Q6/ Click the link for Tomato Soup Recipe Ideas Top Dos & Don’ts for Tomato Soup Do use high qualit…

Question by James Smith: Need a SIMPLE low calorie soup recipe?
Does anyone know any low calorie soup recipe which are really simple too?

Best answer:

Answer by SuperGrrrl
Yes! Find your favorite veggies and make a veggie soup. Can’t be easier!

I sweat some onion and garlic, add carrots, zucchini, summer squash, cabbage, canned tomatoes, peppers, broccoli, spices, and whatever else…add veggie stock to cover and simmer until veggies are tender.

You can also do a simmer of meat like beef for a couple of hours to make it tender, then add veggies and cook until tender.

Know better? Leave your own answer in the comments!

2 Comments

  1. Here are a couple of recipes for you…

    1 onion, chopped
    1 can chopped tomatoes (save the juice)
    3 celery stalks, chopped (leaves and all)
    sliced cabbage to your liking
    2 cans of chicken broth (low sodium)
    1 clove of garlic (put through garlic press or mince finely)
    salt and pepper to taste
    bay leaf (optional)

    Saute onion and garlic in small amount of veggie oil until clear. Add tomato and cook together for 3 minutes. Add the rest of the ingredients and simmer until veggies are cooked through.

    sliced bok choy or chinese cabbage
    sliced mushrooms
    green onion, thinly sliced
    carrots, thinly sliced
    rice noodles
    2 cans chicken broth

    Simmer the veggies with the chicken broth until tender. Add rice noodles. Cook until soft. Add a drop or two of sesame oil and soy sauce if desired.

    Both of these soups are very low calorie.

  2. Ingredients
    1 head of broccoli
    1/2 head of cauliflower
    2 teaspoons powdered chicken stock
    6 cups water
    1 teaspoon crushed chilli
    Spices of choice

    Directions
    Chop up the broccoli and cauliflower, then place all ingredients in a big pot. Cook for around half an hour, to 3/4 of an hour until vegies are soft. Use a potato masher to mash them up, and serve.

    I use various spices each time I make this soup, one of my favourite combinations is coriander, cinnamon and tumeric, but you can experiment and see what you like best.

    Serves 6 – freezes very well too.

    Number of Servings: 6

    19.9 cals per serving

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