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Spiced Carrot & Coconut Soup June 12, 2014

Filed under: Healthy Eating,Soups and Stews — delishuss @ 12:27 pm
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The weather is starting to cool down here in Brisbane. I can start making soups, stews and curries now and not spontaneously combust with the heat . Soups are great, so easy to make and they are full of tasty goodness. Some people struggle to make soup, I don’t get it, it’s probably one of the easiest things to make. I got this recipe from the current Weight Watchers magazine. It’s a lovely new take on a simple carrot soup. I used a lot more of the coconut than the recipe required, I just thought the consistency was a bit thick without it. I also added a stock cube. Both of which would add to the calorie content so if you want to point it, stick to the original recipe.

Serves 4

10 mins prep

35 mins cooking

5 ProPoints per serve



1 tbs olive oil

1 brown onion, finely chopped

2 tbs Indian curry paste

1kg carrots, sliced

1/2 cup (80ml) light coconut milk (I used about 150ml)

8x10g mini pappadums

1 stock cube, dissolved in litre of water if not counting points



1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until fragrant.

2. Add the carrots and 4 cups (1L) of water or stock depending on whether or not you are pointing the recipe and bring to the boil.

3. Reduce the heat and simmer partially covered for 25 minutes or until the carrot is tender.

4. Blend in batches until smooth.

5. Return the soup to a clean saucepan and stir in 1/4 cup (60 ml) of the coconut milk.

6. Place over a medium heat for 1-2 minutes or until heated through. Meanwhile, microwave pappadums following packet instructions.

7. Drizzle the soup with the remaining coconut milk and serve with pappadums.


Paula Deen’s Cheesy Enchilada Soup October 24, 2012

Filed under: Meat,Soups and Stews — delishuss @ 7:25 am
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My friend Kathy passed this recipe onto me, I haven’t tried it yet as it’s a bit too hot for it here at the moment. It’s from

It looks fab, I’m dying to give it a try.

  • 1.5 pounds ground chuck
  • 1 onion
  • 2 (15 oz) cans tomato sauce
  • 2 (10 oz) cans enchilada sauce
  • 1 (16 oz) can chili beans, drained
  • 1 (15.5 oz) great Northern beans, drained
  • 1 (15.25 oz) can corn, drained
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups shredded Monterrey Jack cheese with peppers
  • Garnish: sour cream, shredded MJ cheese with peppers

1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.

2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.



Carrot and Lentil Soup March 7, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:41 pm
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I think I have a couple of versions of carrot and lentil soup on the blog so apologies for adding another one but I just saw this in a magazine (Womens Fitness to be exact) and the picture looked nice. It’s pretty handy to make as well, although you do have to grate a load of carrots. You could do them in a food processor if you have a grater attachment. I had a conversation with my colleague about food processors and he thinks they are great, maybe it’s just me but I just don’t like the hassle involved in cleaning the thing. Okay back to the recipe after my rant 🙂


2 tbsp olive oil

600g carrots, grated

140g red lentils

1l vegetable stock

125ml milk

2tsp cumin

Pinch of chilli

Plain yoghurt

Fresh coriander, chopped


1. Heat the olive oil in a pan then add all the ingredients.

2. Bring to the boil and simmer for 15 minutes until the lentils have softened.

3. Whizz in a blender (I just used a stick blender) until smooth.

4. Season to taste and add a dollop of plain yoghurt and some chopped coriander before serving.

Note: I always add onion and garlic to soup, so I fried this off before adding the rest of the ingredients.


Chunky Chilli Bean Soup January 30, 2012

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 9:54 pm
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I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book.  It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.


16 propoints value per recipet

Serves 6



1 onion, chopped

1.2 litres vegetable stock

3 celery sticks, diced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and diced

2 teaspoons ground cumin

a pinch dried chilli flakes

2 tablespoons tomato puree

400g can chopped tomatoes

410g can kidney beans in water, drained and rinsed

198g can sweetcorn, drained

Juice of 1/2 a lime

3 tablespoons chopped fresh coriander



1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.

2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.

3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.


Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.


Indian Chickpea and Vegetable Soup January 16, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:30 pm
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I get these email updates from the goodfood channel. They had a couple of soup recipes so I said I would give this one a try. Some more to come. I added some potato to it as well just to bulk it up. It’s a good one I have to say. It’s nice to get away from the bog standard veg soup. Here it is.

4 servings



1 tbsp vegetable oil

1 large onion, chopped

1 large potato, chopped

1 tsp finely grated fresh root ginger

1 garlic clove, chopped

1 tbsp garam masala

850 ml vegetable stock

2 large carrots, chopped

400g can chickpeas, drained

100g green beans, chopped



1. Heat the oil in a medium saucepan, then add the onion, carrot and potato and fry for 5-6 minutes. Reduce the heat and cover with a lid to saute for a couple of minutes. Remove the veg from the saucepan and set aside.

2. Fry off the garam masala, garlic and ginger for 2 minutes.

3. Add the chickpeas, beans and re-add the veg.

4. Add the stock, bring to the boil and reduce the heat. Simmer for 20 minutes.

5. Use a stick blender to whizz a little to your required texture.


The recipe says to serve it with naan bread. I didn’t have any to hand. The tesco’s light choices one is really good.


Lettuce and Pea Soup May 29, 2011

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 10:00 pm
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I got this recipe from a Weight Watchers demonstration in the Kitchen in the Castle.  The courses out there are great, you should check them out:

This soup is very quick to make. It’s best served fresh.

1 1/2 propoints per serving

3 propoints per recipe

serves 2



Low fat cooking spray

4 spring onions, sliced

250g lettuce, such as cos or little gem, shredded

150ml vetegable stock

100ml skimmed milk

60g peas, fresh or frozen

4 fresh mint leaves, shredded, plus extra to garnish

Freshly ground black pepper



1. Spray a large lidded pan with the cooking spray and heat until hot. Add the spring onions and stir fry for about 3 minutes until softened. Add the lettuce and cook for a minute before stirring in the stock and milk.

2. Bring to the boil, add the peas and reduce the heat to a steady simmer. Cover and cook for 5 minutes.

3. Stir in the shredded mint then transfer to a liquidiser to blend or whizz with a hand held blender. Season with a little salt and black pepper and return to the pan to warm through.

4. Serve in warm bowls garnished with the mint leaves.



Spicy Butternut Squash Soup May 2, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 3:22 pm
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My friend Kathy passed this recipe onto me. It’s a zero pro-points weight watchers recipe.  Go easy on the chilli and half the spices if you prefer food a little less spicy.  It’s a great filling food and it’s a bit more interesting than the standard vegetable soup.  A good one to have in the freezer.


Low fat cooking spray

1 butternut squash peeled and cubed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

1 chilli, finely diced

1 tablespoon turmeric

1 tablespoon ground coriander

2 teaspoon fresh ginger, finely chopped

1 tablespoon, smoked paprika

2 cloves garlic, finely chopped

1 litre chicken stock

2 bay leaves

Salt and pepper


  1. Heat a saucepan and spray with cooking spray.
  2. Sauté the butternut squash, carrots, celery, onion for 5-7 minutes until softened. Cover the saucepan with a lid and sweat for another couple of minutes.
  3. Remove the lid, add the garlic, ginger and chilli and fry for 2 minutes. Add the spices and stir, cooking for another minute. Add the bay leaves and chicken stock.
  4. Bring to the boil and reduce to a simmer.
  5. Remove the bay leaves and blitz with a blender. Season with salt and pepper.

Hearty Winter Soup December 12, 2010

Filed under: Favourites,Soups and Stews — delishuss @ 12:59 pm

This is my own little creation. It makes loads so you can make it and freeze. This will warm the cockles. Perfect if you are suffering with a cold and just need a bit of a boast. 


2 leeks, chopped

2 carrots, chopped

1 large potato, diced

2 medium sized onions, chopped

200g soup mix

1 bouquet garni

1 litre of boiling water

50 ml of liquid chicken stock

2 bay leaves

2 tablespoons of olive oil

Salt and pepper to season


  1. Heat a large saucepan; add the olive oil and heat.
  2. Fry off the leeks, onions, potato, and carrots for 2 minutes.
  3. Add the bay leaves.
  4. Reduce the lid and cover with a lid. Saute the vegetables for 5 minutes.
  5. Stir in the soup mix. Add the bouquet garni, salt and pepper.
  6. Pour in the liquid stock and the water.
  7. Bring to the boil and reduce the heat.
  8. Simmer for 45 minutes. Adding more water if it has reduced too far.


Sprinkle with some chopped parsley and serve with some nice home made brown bread.


Tomato & Basil Soup- Weight Watchers Special October 16, 2010

This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.


2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener


  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.


To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”


Italian Style Tomato Soup September 13, 2010

Filed under: Soups and Stews,Starters,Vegetarian — delishuss @ 10:28 pm
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This is very simple to make. It’s pretty healthy as well. You would probably get about 6 servings out of this.


1x400g can chopped tomatoes

1 jar passata

1 large onion, chopped

1x 400g butter beans

2x leeks, chopped

2x cloves, garlic crushed

300ml stock

handful of chopped basil

Salt and black pepper


1. Fry off the onions and leeks in a lidded saucepan for 2-3 minutes at high heat. Reduce the heat, cover and saute for 3 more minutes. Add in the garlic and stir, fry for another 1 minutes.

2. Add in the tomatoes, passata and stock and bring to the boil. Reduce heat and simmer for 20 minutes.

3. Add the butter beans and basil and stir. Cook for a further 5 minutes.

4. Season to taste and serve.

This would be great served with the Traditional Soda Bread With Sundried Tomato & Parmesan.