CREAMY COD CHOWDER STEW
This fish one-pot with smoked haddock and cod may taste rich, but is actually low-fat and low-calorie - a quick and easy weeknight dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
- Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
- Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.
Nutrition Facts : Calories 443 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
LOW-FAT CREAM OF TOMATO SOUP
I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 22 g, Cholesterol 3.5 mg, Fat 0.2 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 1582.6 mg, Sugar 19.9 g
CREAMLESS CREAMY CARROT SOUP WITH HERBS
Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving.
Provided by Lorraine of AZ
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
- Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
- (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
- To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
- Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.
Nutrition Facts : Calories 148.7, Fat 5.1, SaturatedFat 1, Cholesterol 2, Sodium 1008.7, Carbohydrate 19.4, Fiber 4, Sugar 7.9, Protein 7.4
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