Weight Loss Recipe : Combination Chinese Soup Recipe

This Combination Chinese Soup recipe has it all - easy to make, very healthy, very filling and delicious. If you're trying to lose weight or just be a little healthier, you should seriously think about adding this recipe to your repertoire. This recipe is low fat and a good source of protein.You can try this recipe in lunch if you want to loose your weight...

Recipe Ingredients:

•     4 cups salt reduced chicken stock
•     2 mushrooms, sliced
•     1 packet thin noodles (Singapore or thin hokkien)
•     1 bunch bok choy or pak choi
•     2 tablespoons soy sauce
•     1 teaspoon ginger, crushed or grated
•     2 teaspoons chilli, crushed or sliced
•     ¼ red capsicum sliced
•     2 spring onions, sliced
•     1 tablespoon fish sauce
•     1 chicken breast sliced or shredded (we used BBQ chicken bought from store for             convenience)

Recipe Method:

    1. In a medium size pot, bring to boil the chicken stock, then turn down to low
        heat to simmer.

    2. Add soy sauce, ginger, chilli, capsicum and fish sauce, simmer for 2-3 minutes.

    3. Now add mushrooms and Bok Choy, simmer for a further 2 minutes.

    4. Now add chicken, and noodles – noodles may need to be gently broken up with
        tongs or fork.

    5. Taste, you may need a little more chilli or soy depending on your taste.

    6. Serve in a bowl and garnish with a little more spring onions.

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Moroccan Vegetable Soup Recipe with Chicken and Rice

Enjoy here Moroccan Vegetable Soup Recipe with Chicken and Rice.... 

Ingredients: 

• 150 g (about 5 oz.) cooked chicken, diced 
• 2 tablespoons butter 
• 1 medium onion or 2 leeks, chopped 
• 2 cloves garlic, finely chopped 
• 1 large zucchini, chopped (set aside) 
• 2 carrots, peeled and diced 
• 1 or 2 celery stalks with leaves, diced 
• 4 tablespoons chopped fresh parsley and/or cilantro 
• 1/4 cup uncooked rice 
• 3 cups (700 ml) chicken broth or stock 
• 3 cups (700 ml) water 
• 1 1/2 teaspoons salt (or to taste) 
• 1 teaspoon ginger 
• 3/4 teaspoon turmeric 
• 1/2 teaspoon ground cinnamon 
• 1/8 teaspoon cayenne pepper (or black pepper to taste) 
• several saffron threads, crushed (optional)

Preparation: 

• In a 3 qt. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.

• Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

Australian Pumpkin Soup Recipe

Pumpkin soup is a great and filling entree or meal especially in the winter months.Pumpkin can be boiled, baked, steamed or roasted. It can be made into soup, a pie, mashed or cooked as a vegetable.This recipe is from Cooking the Australian Way, which says that nearly every family has a version of it.Lets enjoy the recipe...

Ingredients :

• 1 tablespoon rosemary, fresh, finely chopped 
• 20 ml (1 tablespoon) extra virgin olive oil 
• 1 kg (2 pounds) pumpkin, peeled, deseeded and coarsely chopped. (Try a Butternut pumpkin) 
• 1 small potato 
• 20 ml (1 tablespoon) extra virgin olive oil 
• 1 large onion, coarsely chopped 
• 2 cloves garlic, crushed 
• 1 teaspoon paprika 1 red chilli, deseeded, finely chopped (or a ¼ teaspoon of hot chilli flakes) 
• 3 cubes chicken stock 
• 1 litre (35 fluid oz) water salt, 
• pepper to taste

Method :

1. Preheat oven to 220°C (425°F). Deseed the pumpkin. Peel and chop the potato and 

    pumpkin into approx. 3 cm (1inch) pieces. 

2. Combine the pumpkin, potato, rosemary and 20ml of oil in a large roasting pan. Roast in 

     the preheated oven for 30 minutes or until tender. 

3. While the pumpkin and potato are roasting, heat 20ml of oil in a large saucepan. Add 

    chopped onion, garlic, paprika and chilli to the pan. Cook stirring for about 10 minutes     

    or until the onion softens. 

4. Add the roasted pumpkin, potatoes and stock to the onion mixture. Bring it to a boil   

    and then reduce to low. Simmer covered stirring occasionally until it reduces a little 

    (about 10 minutes). Remove the pan from the heat. 

5. Let cool. Using a blender or potato masher and sieve, puree the cooled mixture. 

6. Pour into a pan and heat gently adding salt and pepper to taste

Soup Recipe : Tomato Soup By Sanjeev Kapoor

Enjoy here Tomato Soup Recipe By Sanjeev Kapoor...

Ingredients

• 4 cups chopped fresh tomatoes
• 1 slice onion
• 4 whole cloves
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

Directions

1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.