Weight Watchers Recipes

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

Here’s a delicious creamy cauliflower soup for you. The brie cheese gives this soup a special flavor.

Weight Watchers Creamy Cauliflower and Brie Soup recipe
Makes 10 servings

Ingredients
1 large head cauliflower, chopped
4 cups chicken broth
6 ounces brie cheese, rind removed
1 cup skim milk
3 tablespoons flour
1 onion, diced
1 tablespoon olive oil
1 teaspoon thyme
salt (to taste)
pepper (to taste)
green onions, for garnish

Preparation
1. Heat the olive oil in a large sauce pan, and saute the onion until transparent.
2. Add the cauliflower and cook on medium heat for about 5-7 minutes, stirring often.
3. Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
4. Add the milk and cook until the mixture begins to thicken.
5. Stir in the brie cheese and thyme, and remove from heat. Stir until the brie is melted, and then add salt and pepper to taste.
6. Blend the soup using an immersion blender (or transfer to a blender or food processor).
7. Before serving, garnish with green onions.

WW POINTS per serving: 3
Nutritional information per serving: 128 calories, 6.8g fat, 2.3g fiber

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If you like seafood and Asian flavors, you’ll probably love this Thai prawn soup recipe!

Weight Watchers Hot and Sour Thai Prawn Soup recipe
Makes 4 servings

Ingredients
2 lbs uncooked large shrimp
2 shallots, chopped
3 garlic cloves, chopped
2 small red chilies, sliced
1 tablespoon peanut oil
1/4 cup fresh coriander leaves, chopped
2 sprigs fresh coriander, roots
2 tablespoons fish sauce
2 stalks fresh lemongrass, sliced
6 fresh kaffir lime leaves, roughly chopped
8 cups water
1/3 cup lemon juice
2 teaspoons brown sugar

Preparation
1. Shell and devein the prawns if you need to. Reserve the shells.
2. Heat oil over medium heat in a pan, add prawn shells, garlic and chilies, cook stirring (about 5 minutes or until the shells are red and the mixture is fragrant).
3. Add lemongrass, lime leaves, water, juice, sugar, sauce and coriander roots and simmer covered (for 30 minutes).
4. Strain the stock.
5. Place the strained stock, prawns, coriander leaves and shallots into a clean pan, and simmer covered (for about 3 minutes until the prawns are tender).

WW POINTS per serving: 7
Nutritional information per serving: 305 calories, 7.4g fat, 0.5g fiber

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This winter soup is delicious and has a wonderful texture. It’s also very easy to make!

If you have a hand blender, try blending it right in the pan, instead of transferring the hot soup to the blender.

As for the presentation, you can put homemade croutons, some basil or mozzarella on top, right before serving.

Weight Watchers Winter Tomato Soup recipe
Makes 8 servings

Ingredients
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
1/2 cup butter
4 tablespoons flour
1 cup cream (heavy or half and half)
1 large onion, thinly sliced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon basil
salt and pepper
1 teaspoon granulated sugar

Preparation
1. In a saucepan, melt butter and add olive oil, onion, thyme, basil and salt and pepper.
2. Cook, stirring, until onions wilt.
3. Add tomatoes and tomato paste.
4. Simmer for 20 minutes.
5. Blend together 5 tablespoons of the chicken broth with the flour.
6. Add this to the soup, stir, then add rest of broth.
7. Simmer for 30 minutes, stirring often to prevent burning.
8. Puree soup in blender.
9. Return to heat.
10. Add sugar and cream.
11. Simmer for 5 more minutes.

WW POINTS per serving: 7
Nutritional information per serving: 257 calories, 21.6g fat, 2.0g fiber

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This is a delicious soup recipe that’s really quick to prepare.

You’ll love the extra subtle kick from the pepper and hot sauce!

Weight Watchers Creamy Chicken and Mushroom Soup recipe
Makes 12 servings

Ingredients
1/2 lb mushrooms, chopped
2 1/2 cups cubed cooked chicken
1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
5 1/2 cups chicken broth
1/4 cup butter
3 cups half-and-half
1/2 cup all-purpose flour
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1 pinch dried tarragon
1/2 teaspoon hot pepper sauce
1 tablespoon minced parsley
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

Preparation
1. In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
2. Stir in flour until blended. Add broth and seasonings, mix well.
3. Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
4. Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 13.5g fat, 0.6g fiber

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