NO FAT, LOW CALORIE SOUP

This is my favorite low cal soup that I keep in my fridge on most days. It is good hot and cold. When I feel peckish I have cup of this soup and it is much better than those packet soups. I used my favorite vegetables but vary them and use the vegetables you like. I worked it out the calories and 3 scoops of this soup is only 45 calories so it is great. 

INGREDIENTS 

• 1 large onion,
• 2-3 cloves of garlic
• Half of butter nut squash
• 1 can of tomatoes
• 1 -2 leeks
• 1-2 carrots
• 5-6 mushrooms
• vegetable or chicken stock cube
• 1-2 small chili or pinch of chili powder ( optional )
• 1 piece of ginger stem
• handful of fresh herbs or 1 tsp dried herbs
• Water
• salt and pepper to taste
• Soy sauce.

Chop up all the vegetables, tomatoes  and  herbs, add  spices. Place them in a pan or pressure cooker. Add the stock and water. Cook until soft. Cool and blend to make a smooth soup. Add salt and pepper to taste and soy sauce before serving.

EZO GELIN SOUP (EZO GELIN CORBASI)

INGREDIENTS

• 1 small onion, chopped finely
• 1 tbsp olive oil
• 2 tsp flour
• 3 cups stock or water
• 5 tbsp red lentils
• 1 tbsp rice
• 2 tsp tomato puree
• salt and pepper
• dried mint to serve

1) Cook the onion in a dip pan with the oil until it is lightly browned and soft. Add the flour and mix. Add the water or stock slowly making sure we don't have any  lumps and mix well with flour and onion. Bring it to boil.

2) Wash the lentils and rice together and add into the pan. Mix the tomato puree with little water and pour it into the boiling pan. Turn the heat to medium and cook for 25- 30 minutes or until the soup is cooked.

3) Turn the heat off and add salt and black pepper to taste. Serve it with sprinkled dried mint. Serves 4.

RED LENTIL SOUP WITH CUMIN AND CORIANDER(kirmizi mercimek corbasi)

INGREDIENTS

• 100 g red split lentils
• 1 onion, chopped
• 1 tbsp olive oil
• 1 potato
• 1 carrot
• 750-800 ml chicken stock or water
• 1 tsp cumin powder
• pinch of chilli pepper
• Some salt to taste
• Juice of half a lemon
• handful of fresh coriander

METHOD

Wash the lentils in cold water and drain it for couple of times. Heat the soup pan add the oil and the onion and stir fry it for 2-3 minutes. Wash and dice the potato into small pieces, add to the pan. Add the grated carrot together with the water, cumin powder, chilli pepper and salt. Bring the soup to boil. Turn the heat to low and place the lid on tilted. Simmer the soup for 25-30 minutes or until the lentils are tender and mushy. Remove from the heat, add the lemon juice and sprinkle with chopped coriander just before serving. Serves 4.