Taylor - Best Recipes for Dieters Cookbook 27 Tasty Low Fat Soup Recipes for Rapid Weight Loss: Forget About the Extra Weight Forever

Reduce the heat then leave to cook until the carrots aretender. This will this will take around 20 minutes. 3. Combinethe boiled vegetables and the coriander into the food processor and processuntil smooth. (*Note: this may need to be done in batches depending on the capacityof the food processor). Nutrition per serving: 115kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 1g, fibre 5g,sugar 12g, salt 0.46 g.

Delicious Chickpea soup of Morocco Serves:TotalCooking Time: 25min Ingredients: 1 tbsp oliveoil 1 red or white onion, chopped 2 celery sticks, chopped 2 tsp ground cumin 600 ml boiling hot vegetable stock 1 large can (400g) chopped plumtomatoes with garlic 1 large can (400g) chickpeas, rinsedand drained 100g frozen broad beans, defrosted 1/2 lemon, juice and zest 1/8 handful of preferred herbs (e.gcoriander or parsley) Method: 1.

Delicious Chickpea soup of Morocco Serves:TotalCooking Time: 25min Ingredients: 1 tbsp oliveoil 1 red or white onion, chopped 2 celery sticks, chopped 2 tsp ground cumin 600 ml boiling hot vegetable stock 1 large can (400g) chopped plumtomatoes with garlic 1 large can (400g) chickpeas, rinsedand drained 100g frozen broad beans, defrosted 1/2 lemon, juice and zest 1/8 handful of preferred herbs (e.gcoriander or parsley) Method: 1.

Fry the onions and celery in aheated pan with oil for 10 minutes or until softened. Keep stirring frequentlythen add cumin and fry for another 1-2 minutes. 2. Increase heat then combine stock,tomatoes and chickpeas with the onion and celery mix. 3. Add a pinch ground black pepper.Simmer for 8-10 minutes.

Cook for 2 more minutes after adding the beans andlemon juice. Season to your liking then sprinkle the lemon zest and preferredchopped herbs. Serve with flatbread. ** It isgreat with harissa paste for those who like a little bit more spice. You canalso use garam marsala instead of cumin if you prefer a curry-like taste. Nutrition per serving: 148 kcaloriesprotein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g.

Quick Meal Fix: Chicken Noodle Soup Serves:TotalCooking Time: 25min Ingredients: 1 liter water 1 can or 1-3/4 cup chicken broth 1-1/2 cups cooked chicken breast,cubed 1 can cream of chicken soup,undiluted 3/4 cup celery, sliced 3/4 cup carrots, sliced 1 small white onion, chopped 1 tablespoon parsley, dried 1 teaspoon reduced-sodium chickenbouillon granules 1/4 teaspoon ground pepper 3 cupsuncooked egg noodles Method: 1.

Quick Meal Fix: Chicken Noodle Soup Serves:TotalCooking Time: 25min Ingredients: 1 liter water 1 can or 1-3/4 cup chicken broth 1-1/2 cups cooked chicken breast,cubed 1 can cream of chicken soup,undiluted 3/4 cup celery, sliced 3/4 cup carrots, sliced 1 small white onion, chopped 1 tablespoon parsley, dried 1 teaspoon reduced-sodium chickenbouillon granules 1/4 teaspoon ground pepper 3 cupsuncooked egg noodles Method: 1.

Prepare a Dutch oven or casseroledish with a tight-fitting lid. 2. Combine the water and the broththen add the chicken breast, chicken soup, celery carrots, onion, parsley,granules and ground pepper. 3. Bring to a boil then simmer inreduced heat for 10-12 minutes or until vegetables are cooked to your liking. 4.

Tip in noodles then cookfor 4-7 minutes depending on the thickness of the noodles.
Nutrition per serving: 196 calories,5 g fat(1 g saturated Fat), 49 mg cholesterol, 759 mg sodium, 22 gcarbohydrate, 2 g fiber, 15 g protein.

Indian-Spiced Roasted Squash Soup Serves:TotalCooking Time: 1hrs Ingredients: 1 cup yellow onion, chopped 3/4 cup carrots, chopped 4 garlic cloves, peeled 1 (500g) butternut squash, peeled andcut into (1/2-inch) cubes 1 (250g) acorn squash, quartered 1 tablespoon olive oil 1/2 teaspoon ground black pepper 1/2 liter water 1 teaspoon Madras curry powder 1/2 teaspoon garam masala 1/4 teaspoon ground red pepper 2 (14-ounce) cans fat-fre,lower-sodium chicken broth 1/4 teaspoon kosher salt 6 tablespoons Greek yogurt 6 teaspoons honey
Method: 1. Preheat oven to 500. 2. On a baking sheet or jelly rollpan, arrange the onions, carrots, cloves, butternut squash and acorn squashevenly. Drizzle with the oil and sprinkle with pepper.

Mix and toss well. Bakefor 30 minutes in the oven until vegetables are tender. Turn occasionally. Coolfor 10 minutes. Peel acorn squash. 3.

Put the vegetablemixture into the food processor then add the water, curry powder, garam masalaand red pepper. Blitz to the desired consistency. Transfer the mixture to alarge sauce pan and cook over medium heat. 4. Add broththen bring to a boil. Cook for around 10-12 minutes.