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S is for.. SOUP!

I know.. 'you've already said the soup is great Doll, we get it' .. BUT.. just in case you get bored, and you will get bored.. here are 3 WW versions that might take the dull edge off it and my butternut squash recipe!

Doll x

Asian-Inspired Zero ProPoints Value Soup

140g pak choi, chopped
150g Chinese cabbage, chopped
3 cloves garlic, minced
20g fresh ginger root, thinly sliced and julienned
100g oyster mushrooms
100g spring onions, chopped
140g canned water chestnuts, sliced
1 red pepper, thinly sliced
¼ tsp red pepper flakes
1440ml vegetable stock
70g beansprouts
200g mangetout
2 tbsp low-sodium soy sauce
25g coriander, finely chopped

Put pak choi, Chinese cabbage, garlic, ginger root, oyster mushrooms, spring onions, water chestnuts, pepper, red pepper flakes and vegetable stock into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in beansprouts and mangetout during the last 3 to 4 minutes of simmering. Add soy sauce and coriander. 

Italian-Inspired Zero ProPoints Value Soup

40g chicory, chopped
2 cloves garlic, minced
160g onions, chopped
30g baby spinach
2 small courgettes, cubed
1 medium red pepper, chopped
1 fennel bulb, thinly sliced
1440ml vegetable stock
800g canned chopped tomatoes
¼ tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
¾ tsp salt
¼ tsp black pepper
25g fresh parsley, chopped
25g fresh basil

Put the chicory, garlic, onions, spinach, courgette, red pepper, fennel bulb, vegetable stock, chopped tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.Stir in salt, black pepper, parsley and basil. Serve.

Mexican-Inspired Zero ProPoints Value Soup

200g sugar snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small courgettes, cubed
120g tomatillos, chopped (optional)
1 jalapeno pepper, finely chopped
400g canned chopped tomatoes
25g green chilli
1 medium onion, chopped
1 medium green pepper, chopped
½ tsp cumin
1 tsp fresh oregano
1440ml vegetable stock
2 roasted peppers, pureed with …
1 Tbsp chipotle peppers in adobo sauce
¾ tsp salt
2 Tbsp fresh lime juice
25g fresh coriander, chopped

Put sugar snap beans, garlic, courgettes, tomatillos, jalapeno, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and coriander.

Spicy Butternut Squash Soup

1 Butternut squash, peeled and diced
1 onion, diced
2 Cloves garlic, minced
2 chillis, deseeded and chopped
1 pint veg stock
1 teaspoon cumin
Pinch of smoked paprika

Fry the onion and garlic in fry light until soft. Add all the other ingredients and bring to the boil. Reduce heat and simmer for 10-15 mins. Whizz up in a blender and serve.


  1. Fab recipes, I love making my own soup and these are great! Can nearly taste the healthy goodness of the Asian one!

  2. The recipes sound delicious, especially the butternut squash soup.

  3. Just found your site and its amazing. Im glued to it. It really helps me keep focused between weigh ins which is when I always give up and skip a class. My goal this year is to go to class every week regardless of how my tracker has gone. Thank you for the support you are giving me not to give up.

    1. aw.. its the people on here who keep me in line! LOL keep it up… you'll have good and bad weeks but giving up is when it all goes pear shaped! x


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