I have 3 fast soups I make.
Place 2 teaspoons of garlic in a pan add .5 onion chopped and sauté. Add 500g pumpkin or butternut squash add 4 cups of water and cook 20 minutes. blend.. Makes 6- 8 cups at 56 cals a serve.

Place a leek and 2 teas of grated ginger in a pan and sauté. Add 6 large carrots peeled and chopped. Add 4 cups of water and cook 25 minutes . Blend. Makes 6 cups at 45 cal per serve.

Sauté 2 teaspoons of garlic add chopped finely( i do all this in a food processor)8 mushrooms , 2 carrots, leaves(add great flavour)and 2 sticks of celery, parsnip, swede, .5 cup pumpkin or squash and a few pieces of broccoli. Add 6 cups of water and cook 20 minutes. Blend. Makes 8 cups and each cup serve come in at 28 calories.

i was so hungry & so tired.

it’s fastday

every can in the cupboards had 2 many calories

i just wanted a filling low cal no work soup

found

1 can of minced clams w/ juice 88 Calories

poured 2 cups veg broth 34 Calories

1 cup kelp noodles cut them up w/ scissors in pot 12 Calories

w/ all kinds of spices

total 134 Calories

delish & super filling 🙂

will definitely have this again

Just read my post-I didn’t mention it because I thought it would be obvious-but you need to add water!
How much depends on the amount of turnip you use-less water more chunky, more water more thin!

Roasted tomato, garlic and basil soup – it’s a Rosemary Conley recipe which they calculate as 49 calories per serving. It makes 4 servings.

1 kilo ripe tomatoes
3 whole/unpeeled cloves of garlic
600 ml vegetable stock
handful of basil leaves
salt/pepper

Heat oven to 200 C/400 F/gas 6.
Cut the tomatoes in half. Put the tomatoes and garlic cloves in a roasting tin. Season with salt and pepper and bake in the oven for 35 minutes until roasted
Remove the tomatoes from oven, pull skin off garlic and spoon batches into a food processor or liquidiser or use hand blender. Blend until smooth, adding some of the vegetable stock and basil to each batch.
Pass the soup through a sieve into a saucepan and add the remaining vegetable stock. Season to taste with salt and black pepper. Serve hot or cold.

mmmm MaybelleW

that sounds great

however i will replace it w/ flaxmilk unsweetened 1/2
12 cal

this is not a computer glitch
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I can’t seem to find how many calories are in a serving of pumpkin.

I have a really easy and yummy pumpkin soup.

1kg pumpkin diced
1 clove garlic crushed, or chopped
1/2 – 1 tsp curry powder
1 chicken stock cube
salt & pepper

Add water to pot, enough to cover pumpkin.
Cook until soft

Blend until smooth, add more water if you like it thinner.

But how do I work out how many calories per serve??

Thanks Wicken, I’m pretty good in cooking things, but I was wondering how to work out Calories per serve, I couldn’t find it in Michael Mosley’s book, nor on this site 🙁

Flamin’ hot vegetable casserole soup ( I’ve lost 10 lb in one week using this )
Get a fresh casserole pack then remove any potatoes from it . If the veg needs cutting then rough cut all items up . Place on a medium heat and cover with water , add a generous squirt of tomato purée , an amount of fresh garlic , a sprinkle of paprika , 2 x oxo cubes , a good sprinkle of chilli powder and some dry or fresh herbs ( whatever you like ) , a good shake of white pepper . Simmer for 20-30 mins until all veg is soft and flavours have had a chance to mingle .
Use a blender / hand blender and carefully blend the ingredients to your desired consistency.
I was so pleased with the results that I’ve used the soup for 3 main meals so far , I left the consistency thicker , as it will keep you feeling full for a longer period of time . Cost wise the casserole pack was £1.50 , all the other bits I had in the cupboard . The recipe is only a guide , so you can very easily change it to suit your taste buds.
As mentioned , I’ve only been doing the diet for a week and already lost 10lb .
Hope this helps ?
Kind regards Danny

Hi! Just did a fast day yesterday and as I do so often to get me through dinner time i had a miso soup. They really take the edge off. If i have a fast day at work then sometimes I’ll use them for lunch instead. My favourite brand is misotasty and i like the spicy one. They have 45 calories and about 8% protein.

For non fast days I sometimes make a roast red pepper soup with oven roasted red peppers (skin on) with a few garlic cloves (skin on) and a couple of tomatoes. Once everything us roasted then peel and add to some bouillon in water (favourite is marigold) and blitz.

For me, chunky veg soups are something i eat big bowls of so i suspect it would notbe a goodchoice for me for a fast day as it would leave me wanting more i.e. be a trigger so I’ll stick with miso for now and try some of the other brands too.

I use a Missel chicken stock cube in boiling water (bouillon) , they are only 7 calories so you can drink it all day.

I make a big batch of veggie soup that is heavy on tomatoes. Take an onion then 6 or so chopped carrots and equal about of celery. Put in big pot with good amount of tomato (fresh or passata or tin of chopped tomatoes plus a good amount of tomatoe puree). Top up with water/vegetable stock and simmer til vegs are done. Toward end I put in load of spices, cumin, paprika and v small amount of hot chilli pepper. I blitz with a stick liquidizer but not to a puree stage.

I make up portions to freeze til needed. When diet day arrives, I thaw out portion and add in some extra green vegs ( more celery/broccoli/cabbage that I zap in microwave for a minute). I do add salt if needed and am guilty of adding a small amount of sugar to offset the acidity of the tomatoes.

This is a good one for these cold winter days. It is the first thing I eat on a fast day usually mid afternoon.