Laura's Thyme for Veggie Soup

The nutrition facts for this tasty and healing soup can be found at Calorie Count!

Thyme For Veggie Soup

Ingredients (with variations so that it can be vegetarian or vegan): 

1 tbsp extra virgin olive oil

3 onions, finely chopped

3-4 garlic cloves, finely chopped

2 quarts (8 cups) beef, chicken or vegetable broth

2 carrots, diced

2 celery stalks, sliced

2 turnips or potatoes, diced

1 cup barley (not quick-cooking)

1/4 tsp celery seed

1/4 tsp thyme

1 29-oz can diced tomatoes

1 cup fresh or frozen peas and/or corn

1 cup fresh or frozen lima or green beans

1 cup greens (Swiss chard, spinach, Napa cabbage, etc)

Directions: 

Saute onions and garlic in olive oil until lightly golden.  Stir in broth, carrots, celery, turnips or potatoes, barley, and any other hard vegetables preferred.  Add celery seed and thyme.

Simmer for 30 minutes, or until vegetables are tender.

Stir in tomatoes, peas or corn, beans and greens.

Simmer for another 15-20 minutes before serving.

Option:  Serve with grated Parmesan cheese.

Variations:  Any kind of preferred vegetable can be added or substituted.  1.5 cups soup pasta can be added along with the tomatoes, etc, as can 1-2 cups shredded/cubed cooked beef or ham.

Buggy's Cauliflower and Potato Soup

A wonderful summertime soup! Buggy's recipe is the perfect opportunity for those of you that think in ounces and pounds to check out Calorie Count's Converter Tool at the right of this page. The nutrition facts are at Calorie Count!

Cauliflower and Potato Soup

Ingredients:

1200 grams  water

400 grams  potatoes, with skin, chopped

500 grams  cauliflower, chopped

¼ teaspoon  black pepper, freshly ground

¼ teaspoon  garlic powder

½ teaspoon  mustard powder

1/8 teaspoon  onion powder

100 grams  cheddar cheese, grated

1 tablespoon  flour

Directions:

Scrub potatoes.

Chop potatoes & cauliflower into bite sized pieces.

Add water, potatoes, cauliflower, & seasonings to stock pot.

Bring to a boil, then lower temperature. Simmer vegetables until tender.

Mash until fine or use a blender.

Whisk in flour & cheese. Cook on low for 3 minutes until cheese is melted.

Serve.

Sharpshootinstar's Avocado Three Way Soup, V. 3 with Green Tomatoes

Sharpshootinstar proclaims this soup "da bom!" Next time she's going to try adding chipotle peppers and/or adobo sauce. What would you add or change?

The nutrition analysis is at Calorie Count!

I would like to invite all of you to come up with your own soup - the starter recipe can be found at the end of this post and on the Chefery Challenge Page (located on the left hand side of the blog). The new recipes will be listed there as well as in the category of Chefery Challenge (located on the right hand side of the blog). Join in the fun and Chef it up with us!

Avocado Green Tomato Soup

Ingredients:

2 ripe avocados
1 large green beefsteak tomato
2 green onions
2 T cilantro
3/4 cup low fat plain yogurt
2 cups vegetable stock
1 T fresh lemon juice
pepper and salt to taste

Directions:

Peel and cube the avocado, chop the green tomato, green onion, and cilantro. Place in a blender with the yogurt and blend til smooth. Add juiced lemon and enough stock to get the consistency you prefer. Add pepper and taste.

The following is the list of ingredients the Avocado Soup Challenge Chefs began with - why not join in the fun and come up with your own! Make one that rocks your socks and submit it for consideration as a formal entry in the Many Incarnations of Avocado Soup! See the Chefery Challenge Page for directions.

2 ripe avocados
1 cucumber
3/4 cup low fat soy milk
2 T cilantro
2 green onions
2 cups veggie broth
salt & pepper to taste
1 T lemon juice

Hollie's Avocado Three Way Soup, V. 2 with Cucumber

This is the second entry in the Many Ways of Avocado Soup challenge. Hollie said it was awesome served with taco chips for a satisfying crunch! The nutrition analysis will be forthcoming!

I would like to invite all of you to come up with your own soup - the starter recipe can be found at the end of this post and on the Chefery Challenge Page (located on the left hand side of the blog). The new recipes will be listed there as well as in the category of Chefery Challenge (located on the right hand side of the blog). Join in the fun and Chef it up with us!

Avocado Cucumber Soup 

The nutrition analysis can be found at Calorie Count!

Ingredients:

2 ripe avocados
1 cucumber
2 green onions
1/4 cup cilantro
1/2 cup light sour cream
2 cups vegetable stock
1 1/2 T fresh lemon juice
pepper and salt to taste
cilantro and green onion for garnish
Directions:

Peel and cube the avocado, chop the cucumber, green onion, and cilantro. Place in a blender with the sour cream and blend til smooth. Add juiced lemon and enough stock to get the consistency you prefer. Add pepper and taste. Adjust flavors with salt and pepper as needed. Serve with a garnish of cilantro and green onion.

The following is the list of ingredients the Avocado Soup Challenge Chefs began with - why not join in the fun and come up with your own! Make one that rocks your socks and submit it for consideration as a formal entry in the Many Incarnations of Avocado Soup!

2 ripe avocados
1 cucumber
3/4 cup low fat soy milk
2 T cilantro
2 green onions
2 cups veggie broth
salt & pepper to taste
1 T lemon juice

Janice's Avocado Three Way Soup, V. 1 with Tomatillo & Roasted Hatch Chile

There are tons of recipes in the interwebz with minor variations on the basic idea of chilled avocado soup. Some sounded good, some did not. Taking ideas from several, I put together what would likely stand as a basic "starter" recipe (see below), set the goal of creating better versions of the soup, and asked some chef friends to join me. My concoction is below. Hollie and Sharpshootinstar have also agreed to create a new chilled avocado soup, so watch for their recipes!

I would like to invite all of you to come up with your own soup - the starter recipe can be found at the end of this post and on the Chefery Challenge Page (located on the left hand side of the blog). The new recipes will be listed there as well as in the category of Chefery Challenge (located on the right hand side of the blog). Join in the fun and Chef it up with us!

Avocado Tomatillo & Roasted Hatch Chile Soup

The nutrition facts can be found as always at the best place on the interwebz to count your calories, Calorie Count!

Ingredients:

2 medium or one large ripe avocados
2 tomatillos, roasted
2 fresh roasted Hatch Chiles, either mild or spicy as you prefer (you could in a pinch sub in canned chiles but they are not as tasty)
1/4 cup onion
1/4 cup cilantro
1/2 cup evaporated milk
1 1/2 cup vegetable stock
1 lemon, juiced
pepper and salt to taste
finely chopped tomato and/or jalapeno for garnish

tomatillos are sold in husks

Directions:

Remove the husks and chop the tomatillos and place in a pan sprayed with pam or olive oil, spray olive oil over the top and roast in toaster oven at 375 til charred a bit (approximately 10 minutes), set aside to cool. Peel and de-seed the avocado, cut into chunks. Finely chop the onion and cilantro. Place all in a large bowl with the evaporated milk and use an immersion blender to blend til smooth. Add juiced lemon and enough stock to get the consistency you prefer. Add pepper and taste. Adjust flavors with salt and pepper as needed.

Chill well. Garnish with the jalapeno and tomato.

Notes:

For a bit of a kick, add a few shakes of Tabasco sauce.

Depending on where you live, you may be lucky enough to just head on down to the store and pick up a bag of freshly roasted Hatch chiles. They are the most awesome thing in the world, so get several bags but freeze them individually between wax paper as they do go bad in a few days.

This soup is awesome as a dip for chips! Just eliminate the stock.

The following is the list of ingredients the Avocado Soup Challenge Chefs began with - why not join in the fun and come up with your own! Make one that rocks your socks and submit it for consideration as a formal entry in the Many Incarnations of Avocado Soup! See the Chefery Challenge Page for directions.

2 ripe avocados
1 cucumber
3/4 cup low fat soy milk
2 T cilantro
2 green onions
2 cups veggie broth
salt & pepper to taste
1 T lemon juice

Janice's Potato Carrot Soup

The following soup is one of my favorites – soothing, delicious, is very low cal, and nicely high in vitamins. I think I'll pair it tonight with a toasted tomato, basil, provolone cheese sandwich made with wheat berry bread.

Potato Carrot Soup

For those that are interested in such things as nutrition facts, they have been analyzed at Calorie Count!

Ingredients: 

1 tablespoon olive oil
2 1/2 c red potato, diced (peeling is optional)
1 c onion, diced
1 c celery, sliced (include some of the leaves)
1 ½ c carrot, sliced
3 teaspoons garlic, chopped
1 ½ teaspoon thyme
1 t paprika
4 c Vegetable Stock
2 tablespoon parsley, chopped, or 1 tsp dried
½ teaspoon black pepper, or to taste

Directions:

In a large pot, saute the onion, celery and carrot in olive oil til veggies are softened a bit. Add garlic, thyme, and paprika and saute a minute or two.

Add potato, veggie stock (enough to cover the veggies) - preferably low sodium, and the rest of the seasonings.

 Bring to a boil and then simmer covered (tilt the lid to vent a bit) til veggies are cooked (approx 30-45 minutes), stir every now and then. You can add more stock if it reduces too much or if it does not look like the veggies are covered.

Adjust seasonings to your taste. Let aroma and your own taste buds be the judge of what is right for you.

Before serving, mash a few of the potatoes with a fork as this gives the soup a nice thickness yet still retains its rustic chunky character.

If you really want it really thick, either increase the amount of potatoes and mash up more of them, or make a roux and add some of that during the last five minutes of the simmer.

Notes:

Chop and saute 1 sweet red bell pepper with the other veggies - adds pretty color and awesome vitamins!
Add 12 oz can of evaporated milk near the end of cooking time for extra creaminess, but count the calories.
Top with shredded cheese (count calories).

Hollie's Tomato Basil Soup

Serve this awesome and simple soup cold or heated. The nutrition facts are at Calorie Count!

serving suggestion

Tomato Basil Soup

Ingredients:

2 lbs tomatoes, quartered
2 cups vegetable stock
8 cloves garlic, peeled
1/4 cup fresh basil, chopped
3 Tbl olive oil, divided
1 tsp sea salt
1 tsp pepper

Directions:

Preheat oven to 375

Place garlic and tomatoes, skin side up, in a large baking dish coated with 1 Tbl olive oil.
Mix salt and pepper in 2 Tbl olive oil and brush over tomatoes and garlic to lightly coat. Roast tomatoes in the oven 1 hour.

Remove tomatoes from oven and cool about 10 minutes.

Place tomatoes, garlic, stock, and basil in blender or food processor and blend until smooth

Notes:

The type of tomatoes you use will affect the flavor. I buy the vine ripened tomatoes personally, but your favorite type should work just fine.

Try using chicken stock for an interesting flavor combination - unless you are a tomato soup purist.

Marie's Cauliflower Soup

The nutrition facts for this beautiful and low calorie soup can be found at Calorie Count!

Cauliflower Soup

10 servings each 

with only 97 calories

Ingredients:

1 head cauliflower

2 potatoes, cubed

4 mushrooms, sliced

5 baby carrots, sliced

1 medium onion, chopped

2 c milk

2 c vanilla soy milk

1 T chicken bouillon

Directions:

Boil potatoes, carrots, and cauliflower until slightly tender. Drain. Put back in kettle and add milk and soy milk. Bring to a boil. Add mushrooms and onions. 

Simmer. 

Enjoy.

Janice's Potato Leek Soup

I make this ala Julia Child, only with minor variations! It's very elegant yet quick to make. The nutrition facts are at Calorie Count!

with creme fraiche and chives

Potato Leek Soup

Ingredients:

5 c potatoes, peel and chopped

3 c leeks, slice thinly

8 c water

1 T salt (I start with about half and add if needed, but I eat reduced sodium)

½ c cream (or butter)

watercress, chopped a bit

Optional Garnishes:

4 T creme fraiche

4 T chives, snipped

Directions:

Peel, rinse and dice the potatoes.

Thinly slice the white and very light green part of the leeks. Soak in water, refreshing the water a few times to remove grit - and leeks just love to contain grit, so don't skip this part.

Simmer veggies with water and salt for about an hour or til very tender.

If you want it smooth like Julia makes it, use a blender stick to puree (Julia does not approve of food processors). If you don't have a blender stick or just want it a bit chunkier (my preference), plunge an old style potato masher in it a few times to smash some of the potatoes a bit. Taste and add more salt if necessary.

Add the watercress to make it beautiful and more peppery and simmer a minute - add as much as you like, it's good for you as well as tasty!

The soup can be refrigerated at this point if not serving immediately.

If you are serving the soup right away, after it is pureed stir in either the cream or butter – this is your choice as you need to decide if you want creamy or buttery soup.

For an exquisite presentation more like Julia Child's famous soup, skip the watercress and add a dollop of creme fraiche and an artistic sprinkle of chives for each bowl.

Sheila's Mulligatawny Soup

The nutrition facts for Sheila's wonderfully spiced soup can be found at Calorie Count.

Spices and Such!

Mulligatawny Soup

Makes about 7 cups (1.75L)

Ingredients:

1/4 cup butter (or margarine or olive oil as you prefer)
2 medium onions, chopped 
2 tbsp. curry powder
2 apples, peeled and diced
1/4 cup all purpose flour
1/8 tsp pepper
6 cups chicken stock
2 cups cubed cooked chicken
3 medium carrots, diced
1 1/2 stalks celery, diced
1/2 cup light cream
1 cup cooked rice, optional


Directions:

Put butter in saucepan.  Add onion, curry powder and apple.  Saute until onion is soft.

Mix in flour, salt and pepper.  Add chicken stock.  Stir until it boils and thickens.

Add chicken, carrots, celery and cream.  Simmer, covered, until vegetables are tender.

Variations:  

Add 1 Cup cooked rice to the soup or place about 2 tbsp in each bowl befor filling.
 
There may be those who feel the authentic version contains no carrot or celery.  Just omit!

Polo's Indian Lentil Soup

This is another recipe from one of the wonderful calorie counting members of Calorie Count! Check out the fantastic nutrition analysis!

Indian Lentil Soup

Ingredients:

1 tsp olive oil

¼ tsp mustard and/or cumin seeds (to your tastes)

curry leaves to taste
1green chili, sliced
1 onion, chopped
3 cloves garlic, sliced
1 Roma tomato, chopped
1/4 Tsp chili powder and/or coriander powder
pinch turmeric powder

3 cups water

1 cup squash*

1 cup carrots*

1 cup spinach*

1-2 cups lentils, cooked

½ Tbs tamarind paste (optional)

Cilantro as garnish

Directions:

Saute the onion until golden brown in the olive oil, add the garlic and sauté one minute, add the chopped tomato and sauté one more minute.

Add the spices and stir another minute.

Add 3 cups of water

Mix well and then add the vegetables.

Cover with lid and cook for 10 minutes, taste and add salt if you use it.

Add the cooked lentils and mix well. Add the tamarind paste if you wish and finally garnish with cilantro.

Notes:

* add any vegetables that you love and that are seasonal for you.

Crazypotato98's Lentil and Sausage Stew

This dish is a cinch to make. It's also the perfect opportunity to test Calorie Count's Conversion Tool in the sidebar! Hmmm...grams to ounces? Click here for the nutrition facts as analyzed at Calorie Count!

sausages!

Lentil and Sausage Stew

Ingredients:

108 grams Collards or other greens

1 cup Lentils

8 cup Chicken Broth
224 grams Polish Sausage (or your favorite fresh sausage), cooked and sliced

1/4 Onions, chopped

1 clove Garlic, minced

3 cup Fresh or Frozen Broccoli

1 tbsp Extra Virgin Olive Oil

Directions:

saute garlic and onion in olive oil. Add chicken broth (or bouillon and water), lentils, and sliced sausage. Bring to a boil; add vegetables except greens and simmer until lentils are tender. Add collard greens at the end and let simmer a couple minutes.

Notes:

Get creative with the vegetables for this soup!