SOUP CALORIES RECIPES

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SOUP RECIPES | BBC GOOD FOOD



Soup recipes | BBC Good Food image

Be bowled over by our nourishing soups. Our warming recipes range from classic minestrone and vibrant tomato soup to blends such as celeriac, hazelnut and truffle.

Provided by Good Food team

Number Of Ingredients 1

44 EASY SOUP RECIPES - OLIVEMAGAZINE



44 Easy Soup Recipes - olivemagazine image

A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch

Provided by Janine Ratcliffe

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Number Of Ingredients 1

More about "soup calories recipes"

44 EASY SOUP RECIPES - OLIVEMAGAZINE
A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch
From olivemagazine.com
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HEALTHY SOUP RECIPES | BBC GOOD FOOD
Enjoy some comfort food without the calories by whipping up a wholesome soup full of nutritious ingredients – perfect for a warming lunch or light supper.
From bbcgoodfood.com
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CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAGAZINE ...
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 90 calories per serving
    1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
    2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
    3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
    4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
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STUFFED GREEN PEPPER SOUP RECIPE: HOW TO MAKE IT
My husband and I first tasted this soup in a restaurant and loved it. I’m diabetic, so I came up with this healthier—but just as tasty—version! Serve it with crusty rolls and a green salad for a hearty meal. —KayLyn VanderVeen, Grand Rapids, Michigan
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Lunch
Calories 263 calories per serving
  • Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.
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PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLI…
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 90 calories per serving
    1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
    2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
    3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
    4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
See details


STUFFED GREEN PEPPER SOUP RECIPE: HOW TO MAKE IT
My husband and I first tasted this soup in a restaurant and loved it. I’m diabetic, so I came up with this healthier—but just as tasty—version! Serve it with crusty rolls and a green salad for a hearty meal. —KayLyn VanderVeen, Grand Rapids, Michigan
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Lunch
Calories 263 calories per serving
  • Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes. , Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through.
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