Weight Watchers Recipes

I don’t like onions, but I got a request for a sweet onion recipe, so here’s a very rich French soup for you!

Weight Watchers Roasted Vidalia Onion and Garlic Soup recipe
Makes 12 servings

Ingredients
6 medium sweet Vidalia onions
1 head garlic, bulb cut in 1/2
2 quarts low sodium chicken stock
2 celery ribs, chopped
2 leeks (white part only), soaked and chopped
1 tablespoon canola oil
1 cup cream
1/2 cup sweet sherry
2 tablespoons fresh thyme, finely chopped
salt and pepper, to taste
1 bunch fresh parsley (to garnish)
1 bunch fresh chives (to garnish)

Preparation
1. Wrap each onion and garlic separately in aluminum foil and place in a 300 degree F oven for about 1 1/2 - 2 hours (until the onions feel tender all the way through).
2. Heat the canola oil in a large pot. Add the celery and leeks; cook until softened but not browned.
3. Remove the onions from the foil and skins, quarter and add to the pot.
4. Squeeze out the garlic from the skins and add to the pot.
5. Add the chicken stock and sherry; simmer for about 45 minutes.
6. Stir in the cream and thyme. Remove from the heat.
7. In batches, puree the mixture in a blender until smooth.
8. Add salt and pepper to taste. Garnish each serving with parsley and chives.

WW POINTS per serving: 6
Nutritional information per serving: 268 calories, 12.6g fat, 8.3g fiber

Gazpacho soup is a cold traditional Spanish soup that’s widely consumed throughout Spain, Portugal and some Latin America countries. its main ingredients are tomatoes, garlic, olive oil and vinegar.

Here’s a version that also uses avocado, cucumber and onion. You can try accompanying this soup with hard boiled eggs, or use ham as a garnish (served in separate little bowls). ¡Buen provecho!

Weight Watchers Gazpacho Soup recipe
Makes 8 servings

Ingredients
5 large tomatoes, peeled and chopped
1 garlic clove, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 cucumber, peeled, seeded and diced
1 avocado, diced
1/4 cup chopped red onion
1 cup beef broth
1/4 cup lemon juice
1 (12 ounce) can tomato juice (V8 if possible)
1 tablespoon Worcestershire sauce
2 celery rib, minced
4 teaspoons cilantro, finely chopped
1 teaspoon dried oregano
coarsely ground salt & pepper (to taste)
1/2 cup chopped green or red pepper (optional)
Tabasco sauce (optional)
sour cream (optional)

Preparation
1. Partly puree all the ingredients (except 3/4 of the avocado and the sour cream, if using).
2. Chill for at least 2 hours.
3. Garnish each serving with remaining avocado dices, sour cream (optional) and a sprig of cilantro.

One serving is approximately 300 grams.
WW POINTS per serving: 3
Nutritional information per serving: 142 calories, 10.8g fat, 3.7g fiber

Lentils are a great source of protein and fiber. One serving of this delicious lentil soup contains more than 24 grams of dietary fiber… so this is a great choice for anyone who wants to lower cholesterol, reduce the risk of colon cancer, and of course, lose weight.

Weight Watchers Fiber-Rich Lentil Soup recipe
Makes 6 servings

Ingredients
1 lb dried lentils
1 1/2 cups chopped carrots
1 cup chopped onions
1 cup chopped celery
1/4 teaspoon ground thyme
1 bay leaf
1 pinch cayenne pepper
salt and pepper, to taste
garlic, or garlic powder (optional)
8 cups water

Preparation
1. Wash the lentils.
2. Put all the ingredients in large pot.
3. Bring to a boil, then reduce the heat and simmer for about 40 minutes (until the lentils become tender).
4. Blend in the blender in batches, until all the soup is smooth.
5. Season with salt and pepper to taste.

WW POINTS per serving: 5
Nutritional information per serving: 292 calories, 0.9g fat, 24.5g fiber

This homemade mushroom soup is so much better than the canned stuff!

It’s also very easy to make - just try it, it has a great flavor!

Weight Watchers Cream of Mushroom Soup recipe
Makes 6 servings

Ingredients
8 ounces fresh mushrooms
1-2 garlic clove, minced
2 tablespoons onions, chopped
2 tablespoons butter
2 cups chicken broth
2-3 tablespoons flour
1 cup light cream (or evaporated milk)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Preparation
1. Cut the mushrooms into slices.
2. Melt the butter in large frying pan. Add in the mushrooms, garlic and onions. Cook until the onions become soft.
3. Blend in 2 tablespoons flour and stir.
4. Add in the chicken broth and heat until slightly thickened, while stirring frequently.
5. Stir the cream with the additional 1 teaspoon flour and seasonings.
6. Add the cream to the soup, heat to thicken while stirring frequently.
7. Serve hot.

WW POINTS per serving: 4
Nutritional information per serving: 145 calories, 12.2g fat, 0.6g fiber

This is one of the best lentil soup recipes I’ve ever tried. With its hints of ginger and lemon, it’s great for cold weather (winter’s not over here unfortunately!).

Weight Watchers Lemon Lentil Soup recipe
Makes 10 servings

Ingredients
1 1/2 cups red lentils
1 1/2 cups green lentils
2 tomatoes, chopped (or 1 can diced tomatoes)
2 carrots, stalks chopped
6 garlic cloves
1 large onion, chopped
2 celery ribs, chopped
6 cups vegetable broth or chicken broth
3 tablespoons olive oil
4 cups water
6 slices lemon rind, thinly sliced and chopped
1/8 cup red wine (or 2 tablespoons red wine vinegar)
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon fresh ginger
1 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Preparation
1. Pre-soak the lentils for 2 hours, and rinse or directly boil.
2. Bring the water to a boil, add green lentils and cook vigorously for about 10 minutes; add the red lentils and cook for about 5 minutes.
3. Drain and rinse (or just add the stock if you did not use a huge amount of water).
4. Bring the 4 cups of water to a boil, and reduce to medium; add the lentils and start to cook for 15 minutes on medium heat. Add the stock and cook further.
5. Meanwhile, heat the olive oil in a frying pan, and add all the vegetables and spices (except the tomatoes and lemon rind) and cook on high for about 3 - 5 minutes.
6. Add the red wine (or red wine vinegar) and de-glaze the pan; add the tomatoes and lemon rind.
7. Once the tomatoes are softened, combine the mixture with the now boiling lentils and stock; cook until the lentils reach their desired tenderness.

WW POINTS per serving: 6
Nutritional information per serving: 306 calories, 6.2g fat, 13.2g fiber