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Low Fat Jellied Tomato Soup Recipe

Spottt
Spottt


 

Ingredients for this recipe:

  • 2 Cups tomatoes cut up
  • 1 Cup water
  • 1 Bay leaf
  • 1 Small onion cut into slices
  • 4 Cloves
  • 2 Teaspoons sugar
  • 1 Teaspoon salt
  • 3 Tablespoons gelatine

Method for this recipe:


  1. Stew tomatoes, water and seasoning until tender.
  2. Process finely (do it in stages and be careful of the heat, let it cool a little first)
  3. dissolve the gelatine in 1/4 cup of boiling water and stir into the tomato puree that have been reheated.
  4. Season with a little lemon juice and Worcesterchire sauce.
  5. Pour into a shallow dish.
  6. Allow to set in the refridgerator.
  7. Cut into cubes and serve in bouillon cups.


CHILLED FRESH TOMATO SOUP

 

Ingredients for this recipe:

 

  • 3-3 ½ lbs. tomatoes, peeled and roughly chopped
  • 4 garlic cloves, crushed
  • 2 tbsp balsamic vinegar
  • black pepper
  • 4 thick slices wholemeal bread
  • low fat fromage frais, to garnish

 

Method for this recipe:


  1. Place tomatoes and garlic in a blender and blend till smooth.
  2. Pass the mixture through a sieve to remove the seeds.
  3. Stir in balsamic vinegar and season to taste with pepper.
  4. Put in the fridge to chill.
  5. Toast the bread slightly on both sides.
  6. While still hot, cut off the crusts and slice the toast in half horizontally.
  7. Place on a board and, using a circular motion, rub to remove any doughy pieces of bread.
  8. Cut each slice into four triangles.
  9. Place on a grill pan and toast until lightly golden.
  10. Garnish each bowl of soup with a spoonful of fromage frais and serve with Melba toast.


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CARROT AND CORIANDER SOUP

 

Ingredients for this recipe:

 

  • 2 tsp sunflower oil
  • 1 onion, chopped
  • 1 celery stick, sliced, plus 2-3 leafy celery tops
  • 2 small potatoes, chopped
  • 1 lb carrots, preferably young and tender, chopped
  • 4 cups chicken stock
  • 2-3tsp ground coriander
  • 1 tsp chopped coriander
  • 1 cup semi skimmed milk
  • salt and black pepper

Method for this recipe:

 

  1. Heat the oil in a large flameproof casserole or heavy-based saucepan
  2. and fry the onion over a gentle heat for 3-4 minutes until slightly softened but not browned.
  3. Add the celery and potato, cook for a few minutes, then add the carrot.
  4. Fry over a gentle heat for 3-4 minutes, stirring frequently, and then cover.
  5. Reduce the heat even further and cook for about 10 minutes.
  6. Shake the pan or stir occasionally so the vegetables do not stick to the base.
  7. Add the stock, bring to the boil and then partially cover and simmer for a further 8-10 minutes until the carrot and potato are tender.
  8. Remove 6-8 tiny celery leaves for a garnish and finely chop about 1 tbsp of the remaining celery tops.
  9. In a small saucepan, dry fry the ground coriander for about 1 minute, stirring constantly. Reduce the heat, add the chopped celery and fresh coriander and fry for about 1 minute, set aside.
  10. Process the soup in a food processor or blender and pour into a clean saucepan.
  11. Stir in the milk, coriander mixture and seasoning.
  12. Heat gently, taste and adjust the seasoning.
  13. Serve garnished with the reserved celery.

                                         

  

SWEETCORN CHOWDER WITH PASTA SHELLS


Smoked turkey rashers provide a tasty, low fat alternative to bacon in this hearty dish. If you prefer, omit the meat altogether and serve the soup as is.


Ingredients for this recipe:


  • 1 small green pepper
  • 1 lb potatoes, peeled and diced
  • 2 cups canned or frozen sweetcorn
  • 1 onion, chopped
  • 1 celery stick, chopped
  • a bouquet garni (bay leaf, parsley stalks and thyme)
  • 2 ½ cups chicken ctock
  • 1 ¼ cups skimmed milk
  • 2 oz small pasta shells
  • oil, for frying
  • 5 oz smoked turkey rashers, diced
  • salt and pepper
  • bread sticks to serve

Method for this recipe:


  1. Halve the green pepper, then remove the seeds and stalk.
  2. Cut the flesh into small dice, cover with boiling water and stand for 2 minutes.
  3. Drain and rinse.
  4. Put the potatoes into a saucepan with the sweetcorn, onion, celery, green pepper, bouquet garni and stock.
  5. Bring to the boil, cover and simmer for 20 minutes until tender.
  6. Add the milk and season with salt and pepper.
  7. Process half of the soup in a food processor or blender and return to the pan with the pasta shells.
  8. Simmer for 10 minutes.
  9. Fry the turkey rashers in a non-stick frying pan for 2-3 minutes.
  10. Stir into the soup. Season to taste and serve with bread sticks.



 MELON AND BASIL SOUP


A chilled adventure for a hot summer’s day


Ingredients for this recipe:


  • 2 Charentais  or rock melon
  • 6 tbsp castor sugar
  • ¾ cup water
  • finely grated rind and juice of 1 lime
  • 3 tbsp shredded fresh basil
  • fresh basil leaves, to garnish

Method for this recipe:


  1. Scoop out the remaining flesh and place in a blender or food processor.
  2. Set aside.
  3. Place the sugar, water and lime in a small pan over a low heat.
  4. Stir until dissolved, bring to the boil and simmer for 2-3 minutes.
  5. Remove from the heat and cool slightly.
  6. Pour half the mixture into the blender or food processor with the melon flesh.
  7. Blend until
  8. Adding the remaining syrup an lime juice to taste.
  9. Pour the mixture into a bowl, stir in the basil and chill.
  10. Serve garnished with basil leaves and melon balls




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