5 souper slimming soups

Barbara Wilson

It’s hot, it’s tasty, it’s filling and it comes in a huge variety of flavours. Soup is a natural choice when it comes to healthy eating and combating the big chill without piling on the pounds.…

1. Vegetable Soup

Chop 1lb seasonal vegetables including tomatoes, root vegetables such as carrots and parsnips, and greens like spinach and kale. Over a low heat, allow the vegetables to sweat of around 10 minutes, stirring to avoid them sticking. Add 1 pint of stock, bring to the boil, cover and simmer for 30 minutes (if using greens, add these only for the last 10 minutes of cooking time).

Allow to cool slightly, liquidise and reheat before serving. Season with freshly ground black pepper and fresh herbs such as flat leaf parsley, basil and mint. This is best made one day in advance and can be eaten freely throughout the day.

Makes 4 servings.
Nutritional Information: 56 calories, 0.4g fat and 10g carbs (1 Unit) per serving (content varies with vegetable choice)

2. Baxter’s Healthy Choice Minestrone with Wholemeal Pasta. Per 100 g: 32 calories, 0.2 g fat, 1.0 g fibre, 0.2 g sodium (0.5 Unit)

3. Tomato & Bacon Soup

Gently cook finely a chopped onion in 1 tsp olive oil over a low to medium heat. Add 4 rashers of trimmed, smoked bacon (cut into pieces) and cook for a few minutes but do not allow to brown. Add 2 tins of plum tomatoes. Dissolve a stock cube in a pint of water and add to pan. Season with a good pinch each of basil, oregano and sage and black pepper and bring to the boil. Reduce the heat and simmer for 30 minutes. Liquidise using a hand blender or processor attachment. Serve with reduced fat garlic bread.

Makes 4 servings.
Nutritional Information: 75 calories, 2g fat and 9g carbs (1 Unit) per serving.

4. Campbell’s 99% Fat Free soups Per 100g: 24 calories, 0.9 g fat (0.5 Unit)

5. Spicy Parsnip Soup

Gently cook a finely chopped onion in 1 tsp olive oil over a low to medium heat. Add 1 medium diced potato, cover a cook slowly for a few minutes. Add 3 medium or 2 large chopped parsnips, cover and cook for a further 4-5 minutes. Dissolve a stock cube in 1 ½ pints of water and add to pan. Season with ½ tsp each of garam masala, curry powder, ground, cumin and cumin seeds, and bring to the boil. Reduce the heat and simmer for 30 minutes. Liquidise using a hand blender or processor attachment. Try serving with coriander & garlic naan bread.

Makes 4 servings.
Nutritional Information: 67 calories, 2g fat and 11g carbs (1 Unit) per serving.

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