Golden Autumn Soup Low Fat Recipes

AUTUMN SOUP

Steps:

• Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

AMANDA'S AUTUMN SOUP

Steps:

• Heat olive oil and butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in brown sugar.
• Finely chop ginger and garlic in a food processor. Add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. Stir in the sage and cook for an additional 5 minutes.
• Pour in apple juice and stir to loosen any browned bits in the pan. Add peanut butter, 1 tablespoon at a time, stirring well after each addition. Mix in chicken broth and squash.
• Bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. Season the soup to taste with hot pepper sauce, Worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. Simmer for 15 minutes. If the soup seems too thick, add water 1/2 cup at a time.
• Remove the soup from the heat. Use an immersion blender to partially puree the mixture, leaving some of the onion intact. (If you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) Pour in cream and blend to lighten the texture.
• Ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Steps:

• Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
• Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
• For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

GOLDEN SOUP

Steps:

• In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
• Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
• Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
• Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
• Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
• Taste and season with salt and freshly ground pepper, as needed.

GOLDEN AUTUMN SOUP (LOW FAT)

Steps:

• In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
• Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
• Puree in a blender or food processor. Return to pan.
• Add milk and heat thoroughly, but do not boil.
• Stir in nutmeg and pepper.