Trying to be good

Sounds weird but I bet it's good! I gotta try that!
Will~

"Nunya B." wrote in message
...
I've also done cinnamon and nutmeg in the butternut squash soup. It's a
mainstay for the cold weather but I'm thinking it would also taste ok as a
cold soup - though I prefer gazpachos and cucumber soup in the warm
weather.

--
the volleyballchick

"Kate Dicey" wrote in message
...
AC wrote:

Hi Kate,
Can you post your zero point soup recipe? I love soup, no matter the
weather!
Thanks
Amey

Kate Dicey wrote:
I shall save the earned and left-over point for another

time, and have a small bowl of zero point soup before heading for
bed...


This particular one is the WW Butternut squash one:

Low fat cooking spray
1 onion, chopped
400g/14oz butternut squash, peeled, de-seeded, and chopped
2 teaspoons of ground cumin (or Old bay seasoning - which is wonderful!)
850ml/1 1/2 pints(20 fl oz) vegetable stock (cube stock is fine)
salt and pepper

Spray a medium saucepan with the low fat cooking spray, and sauté the
onion for 3-4 minutes until it begins to soften
Add the butternut squash and cumin and stir well.
Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
the butternut squash is tender.
Remove from the heat and blend in a food processor or with a hand
blender. Check the seasoning and serve.

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea is to
adapt it to your taste, I make it sometimes with loads of fresh herbs, or
sometimes with lots of hot spices, or just plain and add the spices when I
heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls,
or add some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea is to
adapt it to your taste, I make it sometimes with loads of fresh herbs, or
sometimes with lots of hot spices, or just plain and add the spices when
I heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls, or add
some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Willow Herself wrote:

Sounds good too!! I don't like cabbage though.. *shivers*
Will~

Leave it out and add more bean sprouts? Use Pak Choi?

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

good luck, Lee
Kate Dicey wrote in message
...
After 3 weeks of either guests or being away, I have not been as good
with the points and things as usual, and I'm down on the exercise.

The gentlemen of the family are off to Scout camp this weekend, and I'm
free to swim!

So I planned the menus, and I'm trying hard to stay on plan and on
points: I'm so close to goal! But I do keep getting attacks of the
nibbles... So I bought a big bag of carrots and have salad stuff in,
and I made a big pot of butternut soup for colder moments. I might5t
also make some carrot and correander soup just to ring the changes now
and again...
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

wonderful food Lee
Kate Dicey wrote in message
...
Wayne Boatwright wrote:


Excellent!


I added another half point for the Greek Yog based dressing I put on the
potatoes to turn them into potato salad at the request of my lads. I
also had a Tesco Healthy Living bar for 1.5 points, and a mug of low fat
etc. hot chocolate for another 1.5. Makes a total for the day of 18 -
my allowance. I shall save the earned and left-over point for another
time, and have a small bowl of zero point soup before heading for bed...

So today has worked as well! If I don't lose this week I shall be fine
with that. I'm just hoping that the weekend won't have meant I gained
much... I've got until 7:30 pm on Thursday!

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

you are gonna laugh but put in fresh spinach, or lettuce, or get that
Chinese cabbage it does taste different, and someone posted here once that
they used one of those ready prepared bags of cabbage and carrots for slaw
and hardly noticed because it is so finely chopped, Lee, who loves cabbage
Willow Herself wrote in message
...
Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea is
to
adapt it to your taste, I make it sometimes with loads of fresh herbs,
or
sometimes with lots of hot spices, or just plain and add the spices
when
I heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls, or add
some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

i've put frozen spinach in soup... mmmmmm
Will~

"Stormmee" wrote in message
...
you are gonna laugh but put in fresh spinach, or lettuce, or get that
Chinese cabbage it does taste different, and someone posted here once that
they used one of those ready prepared bags of cabbage and carrots for slaw
and hardly noticed because it is so finely chopped, Lee, who loves cabbage
Willow Herself wrote in
message
...
Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea is
to
adapt it to your taste, I make it sometimes with loads of fresh herbs,
or
sometimes with lots of hot spices, or just plain and add the spices
when
I heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
add
some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Spinach in soup is really good! Especially a good spinach tomato soup.
--
the volleyballchick

"Willow Herself" wrote in
message om...
i've put frozen spinach in soup... mmmmmm
Will~

"Stormmee" wrote in message
...
you are gonna laugh but put in fresh spinach, or lettuce, or get that
Chinese cabbage it does taste different, and someone posted here once
that
they used one of those ready prepared bags of cabbage and carrots for
slaw
and hardly noticed because it is so finely chopped, Lee, who loves
cabbage
Willow Herself wrote in
message
...
Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea
is
to
adapt it to your taste, I make it sometimes with loads of fresh
herbs,
or
sometimes with lots of hot spices, or just plain and add the spices
when
I heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy
sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
add
some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

I just had one that was spinach, fresh roma tomatoes, loads of Italian
spices, garlic, hint of onion and in beef stock, was absolutely wonderful,
Lee
Willow Herself wrote in message
om...
i've put frozen spinach in soup... mmmmmm
Will~

"Stormmee" wrote in message
...
you are gonna laugh but put in fresh spinach, or lettuce, or get that
Chinese cabbage it does taste different, and someone posted here once
that
they used one of those ready prepared bags of cabbage and carrots for
slaw
and hardly noticed because it is so finely chopped, Lee, who loves
cabbage
Willow Herself wrote in
message
...
Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" wrote in message
...
Willow Herself wrote:
Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea
is
to
adapt it to your taste, I make it sometimes with loads of fresh
herbs,
or
sometimes with lots of hot spices, or just plain and add the spices
when
I heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy
sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
add
some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!