Since we're - or some of us anyway - are in the midst of the big chill, it's a perfect time for soup.

What are your favourite recipes? Do you have any favourite high-carb soups that you have adapted to low-carb.

And our buddies from down under: What about chilled hot weather soups?

We're trying to gather recipes for our Members Recipe Section, You will receive the credit for your original recipes, and they will never get lost in the many threads here.

The Members Recipe Section wonderful area, that is growing to include everything from soup to nuts. It's easily accessible from the Low Carb Recipe Link at the top of the page and is laid out in categories to make finding the recipe you need really easy.

Be sure to include the carb counts so members can use your recipe with confidence.

Karen

I'm cheating by using one of my recipes that has been previously posted, but here goes!

I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it!

Other vegetables can replace the cauliflower: asparagus, sauteed mushrooms, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing.

There are many options for garnishing – bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus.

Basic Vegetable Cream Soup
Makes approximately 12 cups

1 lb. cauliflower
1 1/2 lbs. broccoli, or one of the suggestions above
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional

Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender – a blender works best for this – with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.

The dairy is optional and not included in the count.

Total Calories: 566
Fat: 31 grams
Carbs: 63 grams
Fiber: 33 grams
Protein: 31 grams

Yum! Great idea, Karen. Here's a comfy one.

Recipe By :Judi IslandGirl
Serving Size : 4 Preparation Time :0:30
Categories : Comfort Foods, Microwave, Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless beef chuck -- cut into 1"
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil -- grapeseed oil
1 medium carrot -- sliced 1/2-inch thick
1 small onion
1/2 cup Burgundy wine
1 tablespoon tomato paste
1 cup beef stock
2 cloves garlic -- crushed
1/4 teaspoon dried marjoram leaves -- crushed
1/8 teaspoon dried thyme leaves -- crushed
1 pound brown mushrooms -- halved
2 tablespoons fresh parsley -- chopped

Trim excess fat from beef chuck. Sprinkle beef with salt & pepper. Place beef and oil in 11 3/4 × 7 1/2-inch microwave-safe baking dish.

Cover and microwave at MEDIUM-LOW or 30 percent power 20 minutes, stirring after 10 minutes.

Add carrot and onions. Combine wine, tomato paste, garlic, beef stock, marjoram and thyme; pour over beef and vegetables, stirring to combine. Cover and continue to microwave at MEDIUM-LOW 45 minutes, stirring every 15 minutes.

Add mushrooms and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and vegetables are tender.

Sprinkle with parsley, and serve.

Source: "Susan Parenti, National Cattlemen's Beef Association" (with modifications)

Per Serving (excluding unknown items): 345 Calories; 22g Fat (59.9% calories from fat); 21g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1122mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

This is my adaptation of a recipe from an old Weight Watcher cookbook. Of course, I've used cream instead of skim milk .. and bacon.

* just as an aside ... I have the old WW program book from the late '70s. Back then the proportions of carbs/protein/fat look just like The Zone's 40-30-30. Approx. 1200 to 1400 cal per day. Interesting.

• Creamy Cauliflower Soup with Bacon
  
  ½ large head cauliflower cut up, approx. 6 cups florets
  4 slices bacon
  2 large green onions (scallions)
  4 cups chicken stock or broth
  ¼ cup heavy cream
  salt & pepper to taste
  ~~~~~~~~~~~~~~~~~~~~~~~
  
• In the soup pot, cook bacon until crisp; remove to a plate, crumble when cooled
• In the bacon drippings, sauté the white parts of the green onions till soft, but not browned. Finely chop the green tops and set aside.
• Add cauliflower and chicken broth, bring to boil, cover pot and reduce heat. Simmer 20 to 25 minutes, or till the cauliflower is soft.
• Purée in food processor or with blender until smooth. Return the soup to the pan, heat just to boiling. Stir in cream and crumbled bacon. Season to taste. Serve with minced green onion tops for garnish.
• 4 generous servings. per serving : 233 calories, 10g total carbs, 4.5g fiber (5.5g digestible carb), 7g protein, 20g fat

Doreen

Low-carb tomato soup?? You bet! Fast and easy, can be microwaved in a couple of minutes. I love this for lunch with tuna or egg salad rolled up in Boston lettuce "wraps".

• Tomato Bouillon
  
  3 cups beef broth or sugar-free bouillon
  3 Tbsp tomato paste
  grind of black pepper
  fresh minced chives or parsley
  ~~~~~~~~~~~~~~~~~~~~~~~~~~
  
• Blend tomato paste and broth. Microwave in a 4-cup glass measure or other heat-proof vessel on high for 1½ to 2 mnutes. Do not allow it to boil.
• Pour into two 12-oz soup mugs, garnish with a quick grind of black pepper and fresh herbs.
• Serves 2. per serving: 44 calories, 5.5g total carbs, 1g fiber (4.5g digestible carbs), 3g protein, 2g fat

Enjoy!

Doreen

Nummers! What a great idea. I suppose you could doll it up by adding some cream, sour cream or cream cheese to it too!

Karen