Golden Autumn Soup Low Fat Recipes

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Autumn vegetable soup with cheesy toasts image

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Provided by Good Food team

Time 35m

Number Of Ingredients 13

Ingredients

1 leek , chopped quite small
2 carrots , chopped quite small
1 garlic clove , finely chopped
1 potato , chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea , drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
425ml/¾ pint vegetable stock
8 slices of baguette , cut on the diagonal
1 garlic clove , cut in half
50g edam , finely grated

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.

Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium

QUICK GOLDEN SQUASH SOUP

Quick Golden Squash Soup image

This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

Ingredients

5 medium leeks (white portion only), sliced
2 tablespoons butter
4 cups cubed peeled butternut squash
4 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1-3/4 cups shredded cheddar cheese
1/4 cup sour cream
1 green onion, thinly sliced

Steps:

In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

AUTUMN SOUP

Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

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.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

PRETTY AUTUMN SOUP

Pretty Autumn Soup image

Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 cup thawed orange juice concentrate
3 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon sesame seeds, toasted

Steps:

Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

GOLDEN CORN SOUP

Golden Corn Soup image

Make and share this Golden Corn Soup recipe from Food.com.

Provided by Parsley

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter
1 large onion, chopped
1 red pepper, cored and diced
1 yellow pepper, cored and diced
4 tablespoons flour
4 cups vegetable broth (or chicken broth)
16 ounces frozen corn kernels, thawed (or about 4 ears of fresh corn kernels)
1/8-1/4 teaspoon saffron thread
1 cup half-and-half
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley
1 -2 tablespoon chopped fresh parsley, for garnish

Steps:

In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
Add flour, stir constantly until well combined.
Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
Cover and simmer for 15 minutes, stirring occasionally.
Serve with chopped fresh parsley on top.

Nutrition Facts : Calories 290.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 36.9, Sodium 713.5, Carbohydrate 37.3, Fiber 3.1, Sugar 4.1, Protein 6.9

GOLDEN AUTUMN SOUP (LOW FAT)

Golden Autumn Soup (Low Fat) image

A nice low fat, heart-healthy Cauliflower soup. To make this vegetarian, substitute vegetable broth for the chicken broth.

Provided by Outta Here

Categories Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fat-free chicken broth
2 cups cauliflower, chopped
1 cup carrot, chopped
1/2 cup onion, chopped
1 cup nonfat milk
1/4 teaspoon ground nutmeg
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 60.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.2, Sodium 528.9, Carbohydrate 10.9, Fiber 2.3, Sugar 6.7, Protein 4.2

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