I’m going to be adding to this page all the time, so come back and check once in a while! Also, feel free to submit awesome healthy low cal recipes :)

ICY CUCUMBER SOUP WITH SMOKED SALMON AND DILL

So good, so healthy, and so refreshing in the summer!

Serves 6:

1 1/2 tablespoons unsalted buter (or lite substitute)

1 cup chopped onion

about 4 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2 inch thick slices to make 5 cups

one 8 ounce russet potato, peeled and cut into 1/2 inch dice

3 1/2 cups chicken stock

3 large dill sprigs, plus 6 tablespoons chopped fresh dill, divided

1 teaspoon salt

3/4 cup creme fraiche, divided (I personally use non fat sour cream for a HUGE calorie downsizing)

black pepper

2 to 3 teaspoons lemon juice

2 to 3 ounces smoken salmon, cut into 1/2 inch pieces

1) Heat butter (or margarine/etc) in large, heavy nonreactive pot (with a lid) over medium heat. When hot, add onion and saute, stirring, until slightly softened, for about 3 minutes. Add cucumbers and diced potato and cook, stirring, or 1 minute more. Add stock, 3 dill sprigs, and 1 teaspoon salt. Bring mixture to a simmer, then reduce heat and cover. Simmer until cucumber and potatoes are tender, for 25 to 30 minutes. 

2) Puree the soup in batches in a food processor, blender or food mill, and return soup to the pot. Let cool for 15 minutes, then whick in 1/2 cup of the creme fraiche (or fat free sour cream) an 4 tablespoons of the chopped dill. Cool, cover, and refrigerate until soup is completely chilled, for about 4 hours or overnight. When the soup is well chilled, taste and season with salt and pepper, as needed. (Chilled soups often need extra seasoning to intensify their flavor.) If you would like a sharper flavour, season soup with 2 to 3 teaspoons of lemon juice. 

3) Divide the soup among 6 shallow bowls. Sprinkle each servin with pieces of smoked salmon, garnish with a generous dollop of creme fraiche (or fat free sour cream) and sprinkle with remaining chopped dill.  

MARRAKESH CURRIED STEW

Made Marrakesh Curried Stew- estimated about 700-800 calories for a GIANT pot of about 6 servings, if not more (I eat only small bowls at a time, so more like 8 or 10 servings).

Here’s the recipe:

SERVES 6

2onions, peeled and cut in chunks

2 carrots, peeled and cut in chunks

2 cups low sodium Vegetable Stock

2 cups light coconut milk

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper

2 tablespoons curry powder

4 tablespoons cumin, ground

1/2 teaspoon turmeric

2 white potatoes, cut in chunks

1 sweet potato, cut into chunks

1 small eggplant, cut into chunks

1 zucchini, cut in chunks

2 cups cooked or canned chickpeas

sea salt to taste

1)Put the onions and carrots into a LARGE pot with 1/2 cup of vegetable stock and cook over medium heat until onion softens a bit, about 3 minutes

2. Add coconut milk and the spices, cook for 1 minute while stirring

3.Add the white and sweet potatoes and the rest of the stock. Cover and let cook for 5 minutes.

4) Add the remaining ingredients. Stir, cover and cook until vegetables are just soft, about 20 minutes. Add salt to taste!

The recipe is fully vegan, and extremely tasty and filling! This can also be made by your moms, dads, siblings, etc if you have trouble getting your family to cook healthier :) 

This is from the “refresh” vegan cookbook (all the recipes from the restaurant Fresh in Toronto). 

THAI STYLE LEMONGRASS SOUP WITH SHRIMP

This is about 4 large servings! 

3 lemongrass stalks

2 limes

4 cups low sodium chicken broth

8 ounces thinly sliced mushrooms

1 large red bell pepper, diced (you can use green for less cals)

1/2 teaspoon red pepper flakes (cayenne)

1 pound large uncooked shrimp, deveined, shelled

1 cup snow peas, end trimmed, cut on diagonal into 1/2 inch thick slices

2 green onions, including 2 inches of green tops, thinly sliced

1 teaspoon salt

2 tablespoons chopped fresh cilantro

1)Remove the tough outer layers of the lemongrass stalks and discard them. Cut off and discarad about 1 inch of the woody base from each stalk. Starting at the bases and cutting up to where the leaves begin to branch, thinly slice stalks crosswise to yield 1/3 cup.

2) Cut 6 thin slices from one of the limes and juice remaining limes to yield 2 tablespoons.

3) In a large nonreactive saucepan, combine chicken broth, sliced lemongrass and lime slices. Bring to a simmer over medium heat and simmer gently for 10 minutes to flavour the stock. Strain stock, discarding lemongrass and lime. (You can make this a day in advance if you want, refrigerate until next step.)

4) Return the strained stock to saucepan set over medium heat. Add the mushrooms, red bell pepper and red pepper flakes. Simmer for 5 minutes. Add shrimp, snow peas, and green onions. Cook until shrimp are curled and pink, for 2-3 minutes. Do not overcook or shrimp will become tough. 

5) Remove from heat and stir in 2 tablespoon of lime juice. Season with 1 teaspoon salt, or to taste.

6) When serving, put a bit of cilantro on top of each soup bowl. ENJOY! 

AWESOME ROASTED TOMATO SOUP! 

Serves 4:

3 pounds plum tomatoes (about 18 medium tomatoes)

2 1/2 teaspoons freshly ground black pepper

1 1/8 teaspoons salt, more if you feel like you need it

3/4 teaspoon crushed dried rosemary 

3 large garlic cloves

1/2 cup olive oil (extra virgin if you can)

3 1/2 cups chicken stock (or vegetable stock if you’re vegetarian)

1) Arrange an oven rack at center position and preheat oven to 375 degrees F. Oil a heavy, rimmed baking sheet very generously with olive oil (this is to prevent the tomatoes from sticking).

2)Halve tomatoes lengthwise and remove membranes, seeds and stems. As you’re preparing the tomatoes, place them cut side down on a large plate or platter to drain.

3) In a large bowl, mix together the pepper, 1 1/8 teaspoon salt, and the rosemary. Add the garlic and 1/2 cup olive oil and whisk well to blend. Add the tomatoes to the bowl and toss well to coat. Marinate tomatoes for 15 minutes.

4) Arrange the tomatoes, cut sides up, on prepared baking sheet. Drizzle any remaining oil in the bowl over them.

5) Roast until tomatoes are softened and are browned on the bottoms and around the edges, for 50 to 60 minutes, watching carefully to prevent overcooking. Remove baking sheet from oven.

6) Place half of the tomatoes in a food processor (or mixer, or just mash them if you don’t have either). Pour in 1 cup of the stock and pulse until pureed, for about 1 minute.

7) Coarsely chop the remaining half of the tomatoes. Ina medium, deep sided pot, combine the chopped tomatoes, pureed tomato mixture and remaining 2 1/2 cups stock and bring just to a simmer over medium heat. (Don’t worry about little bits of charred tomato pieces floating to the top - they add great flavour!) Taste the soup and season with more salt and pepper if you feel like it. 

Hope this helps some, I know it’s labour intensive, but so tasty! And healthy!!