Soup Recipes (Most Popular)
A clean, basic approach to soup that showcases the vegetable. Broccoli is made a bit more dynamic with a handful of Peppery Arugula.
71% less fat than original recipe, increase fiber by 50% by going green with broccoli. (Looks cream based - but it's not!)
The sweetness of the crab and scallops offsets the spicyness of the semi-creamy broth in this chowder perfect for a cold, rainy day!
I made this soup in my crock pot, but you can easily make it on the stovetop. It's a very satisfying healthy low-fat and low-sodium soup that is high in protein.
This soup is an excellent source of protein and fiber. You can make it with stock, but I chose to use water to make it a low-sodium recipe.
The best way to purée the soup is to use an immersion blender. A regular blender will do, but hold the lid down with a tea towel and don't fill the blender all the way. The hot soup will cause the lid to pop a bit!
Depending on how long you let the soup simmer, this recipe yields about 8 cups of soup. I ran the nutrition based on a serving size of 1 cup.
In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
Add the potatoes, cumin, and fennel; cook for 1 minute.
Add the hot water; cover, turn up the heat and bring to a boil.
Add the cauliflower and bouillon cubes and return to a boil.
Lower the heat and simmer, covered, for 10 minutes or until the vegetables are tender.
In a blender, puree and vegetable/broth mixture until smooth.
Add lemon juice, salt, and pepper to taste.
Reheat the soup, being careful not to scorch it.
Serve warm; garnish with chopped tomatoes and chives.
Lebanese-style noodle soup, good for a light appetizer or with a salad or sandwich for lunch