IAN, calling Ian.
Do you have any WW point free soup recipes? I do the usual veggie one, but I did have a great point feee butternut squash soup recipe a few years ago and can't find it! I think it had onions, butternut squash(now there's a surprise!) stock and spices.
Thank you.
You rang?
Foreword
Keep in mind that measures are US and not Imperial. Liquid mesaures: 8 fluid ounces = 1 cup. A fluid ounce is the same in the UK and US.
In the US we tend to (unfortunately) cook with dry volume measures rather than weighing out dry ingredients as in the UK. Therefore, for dry volume measures, with a measuring beaker or basin, the dry ingredient coming up to the 2 fluid ounce mark would be 1/4 cup, coming up to the 4 fluid ounce mark would be 1/2 cup, etc.
Measuring spoons - there are 3 teaspoons in a tablespoon. 2 tablespoons in a fluid ounce. A UK soup spoon would roughly be about what a US tablespoon would be. A UK teaspoon is slightly smaller than a US teaspoon.
I'm talking about cutlery and not formal measures.
Added notes - A blender is a liquidizer. A zucchini is corgette. Snow peas are mange tout. I think I've caught everything.
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Asian-Inspired Zero POINTS-Value Soup
POINTS: 0
INSTRUCTIONS
2 cup(s) bok choy, chopped
2 cup(s) Chinese cabbage, chopped
3 medium garlic clove(s), minced
1/4 cup(s) ginger root, thinly sliced and julienned
4 small raw oyster mushrooms, chopped
2 cup(s) scallion(s), chopped
1 cup(s) canned water chestnuts, sliced (8 oz can)
1/2 cup(s) sweet red pepper(s), thinly sliced
1/4 small crushed red pepper flakes
6 cup(s) vegetable broth
2 cup(s) snow peas, stringed
2 tbsp low-sodium soy sauce
1/2 cup(s) cilantro, finely chopped
Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
Stir in soy sauce and cilantro. Yields about 1 cup per serving.
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Roasted Butternut Squash Soup
POINTS: 0
INSTRUCTIONS
4 cup(s) vegetable broth
12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
1/2 large vidalia onion(s), cut into 2-inch cubes
1/2 small apple(s), peeled and cut into to 2-inch cubes
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp ground nutmeg, or to taste
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.
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Italian-Inspired Zero POINTS-Value Soup
POINTS: 0
INSTRUCTIONS
2 cup(s) escarole, chopped
2 medium garlic clove(s), minced
1 cup(s) onion(s), chopped
2 cup(s) spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper(s), chopped
1 medium fennel bulb(s), thinly sliced
6 cup(s) vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 small crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) parsley, fresh, chopped
1/4 cup(s) basil, fresh, leaves
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced 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. Yields about 1 cup per serving.
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Zero POINTS® Value-Vegetable Soup
POINTS: 0
INSTRUCTIONS
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk(s) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup(s) vegetable broth
2 tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 tbsp fresh lemon juice, optional
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
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Beet-Fennel-Ginger Soup
POINTS: 0
INSTRUCTIONS
2 1/2 cup(s) vegetable broth, reduced-sodium
1/4 head(s) savoy cabbage, chopped
3/4 cup(s) beets, about 1 large beet, peeled and chopped
1/2 medium fennel bulb(s), trimmed and chopped
1 medium garlic clove(s), minced
1 tsp ginger root, fresh, minced
1/4 tsp fresh lemon juice
1/4 tsp table salt
1/8 tsp black pepper, or to taste
4 tbsp plain fat-free yogurt
Combine the broth, cabbage, beet, fennel, garlic and ginger in a saucepan and bring to a boil. Reduce the heat and simmer, covered until the beet is tender, about 10 minutes. Remove from the heat and let cool slightly.
Transfer the mixture to a blender or food processor and puree, working in batches if necessary to avoid overflows. Pour the soup into large bowl.
Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.
Refrigerate, covered, until chilled, 3-4 hours or overnight. Serve, topped with the yogurt.
So I did dishes and am now waiting for him to let me see my rainbow.
but I'm snuggly on the couch with a movie and a blanket and Paul didn't answer his cell 
What is a girl to do 
We're sending out Mickey Mouse in his Police Uniform... with Pluto as a sidekick... 
