Losing Weight Recipes Collection

This recipe is ideal to cook in a slow cooker, but can also be cooked in the conventional way.

Ingredients:
2 x 400g tins chopped tomatoes
8 carrots
4 onions, chopped
4 courgettes, chopped
2 red or green peppers, chopped
50g split red lentils
2 teaspoons chicken Bovril
1 litre water
2 teaspoons dried mixed herbs
1-2 teaspoons Tabasco sauce (to taste)
seasoning to taste

Method:

Put all the ingredients in the slow cooker and set to cook on low for approximately 7-9 hours until vegetables are tender. Liquidise with a hand held blender or in batches, in a liquidiser until smooth. If you prefer your soup on the chunky side, divide it into two lots, liquidise one lot, then combine them together and stir until thoroughly mixed.

If cooking on the stove top, put all the ingredients into a large saucepan, bring to the boil, then simmer for 30 minutes or until vegetables are tender. Liquidise as above.

This makes approximately 8 servings, which are half a point per serving if you're following WeightWatchers, syn free on green for Slimming World, or approximately 1 syn per serving for red on Slimming World - the syns are for the lentils, which could be omitted if preferred.

LEEK AND POTATO SOUP (Syn Free on Green)

8oz/227g potato, diced
3 medium leeks, washed and sliced
2 sticks celery, chopped
2pts/40 fl oz water
1 tsp celery salt
1tsp mixed herbs
Salt and freshly ground black pepper
1. Place potatoes, leeks and celery in 2pts boiling water and simmer for 10 mins.
2. Add celery salt, herbs and seasoning and simmer for 25 minutes. When cool, liquidise and reheat before serving.

GOLDEN SOUP (Free on both days)

1-2lb Swede
2lb Carrots
one large onion
2 sticks celery
Vegetable stock home made or Vecon or marmite.
Salt pepper
fresh coriander to taste
Peal & chop all the vegetables place an a large pan and cook in enough
stock/water to come 3/4 way up the vegetables, cook till soft (not more than
30 mins).
Allow to cool season to taste then liquidize add more liquid if required.
Re-heat to serve, adding fresh coriander just before serving

TOMATO & BASIL SOUP (Syn Free on both plans)

500mls passata
1 red onion
1 red pepper
1 clove of garlic
1 pint of veg stock
Seasoning
1 teaspoon of sweetener
Lots of fresh basil (must be fresh)
Fry the onion and pepper gently in Fry light until they are soft. Add crushed garlic and fry for 1 minute.
Add the sweetener, passata and stock then simmer for about 20 minutes or until it looks a bit thicker. Add about half a plant of basil.
Season well then blend it until it is smooth.
Just before serving, stir in a tablespoon of VLF natural yoghurt, this makes it really creamy, but it is fine without.

From Slimming World magazine

6 red peppers
12 plum tomatoes
4 garlic cloves
2 tbsp soy sauce
salt and freshly ground black pepper
a little pared orange rind and freshly chopped coriander to garnish.


Preheat the oven to 200C/400F/Gas 6. Halve and deseed the peppers, place on a baking tray and roast for 10 minutes. Halve the tomatoes, add to the baking tray with the garlic and roast for a further 40 minutes. Remove the skin from the peppers and place in a food processor with the tomatoes, 1/4pt/284ml water, soy sauce and seasoning to taste. Pop open the garlic cloves by squeezing and add the puree to the food processor. Blend until smooth then place in a pan, warm the soup through and serve garnished with orange rind and coriander.

Syn free on Orignal and Green

A deliciously warming soup that'll be a hit with the whole family - not only that, it's totally free so enjoy as much as you like!

Fry light for spraying
1 onion, chopped
568ml/1pt stock made with Vecon or Bovril
1/2 head medium cauliflower, chopped
1 level tsp horseradish sauce
salt & pepper black pepper
4 tsp freshly chopped parsley

Spray a non-stick saucepan with Fry Light. Brown the onion, add the stock and cauliflower and simmer for 30-40 minutes. Transfer the soup into a blender and puree.

Return to the saucepan and heat through stirring in the horseradish and seasoning to taste. Pour into bowls and sprinkle with the chopped parsley before serving.

Syn free on Green and Original

More soup! Originally from New Covent Garden Food Company's 'Soup for all seasons' published by Boxtree(ISBN 0752226193). I twiddled with it a bit to make it more SW friendly

Mediterranean Vegetable and Tomato Soup

2 small onions finely chopped
2 cloves of garlic, crushed
finely diced red pepper
finely diced yellow pepper
3 diced courgettes
2 teaspoons sweet smoked paprika(find it in the speciality foods section of your local supermarket if it's not with the spices)
2 teaspoons fresh rosemary, chopped
2 teaspoons balsamic vinegar
2 tins chopped tomatoes
stock made with chicken bovril(or the veggie equivalent, I don't know what that is) - up to 2 litres, depending on howbig your pan is!
2 tablespoons sundried tomato paste(6 syns)
fresh parsley, chopped

Cook the onion and garlic with frylight until soft - try not to brown. Add peppers, courgettes, paprika and rosemary, cook for 3 minutes stirring. Add balsamic vinegar, simmer for 2 minutes, then add tomatoes and stock and bring to the boil. Reduce the heat and simmer for 15 minutes until vegetables are tender. Add parsley, season and serve.

I make that 6 syns green or red for the whole pan and there's at least 6 servings in there! It's probably okay with ordinary paprika but the sweet smoked stuff is just amazing. And best of all . . . . . no blending!