Welcome to another Foodie Friday! Today, I wanted to let you in on the secret to killing my ravenous hunger this week: adding soup to my lunch kit! I love this potato leek soup from Tosca Reno’s “Eat Clean Stripped” cookbook. It’s got SO much veg in it, and 4g of fibre per serving, which is helping to keep me full a little longer. Plus, it’s not a calorie bomb, so I can still have a regular lunch PLUS the soup – a sandwich, a salad, HB eggs and crackers…now I’m just getting hungry! Before I go eat today’s lunch – soup and a homemade mini turkey pot pie! 🙂 – I’ll leave you with Tosca’s recipe. The instructions below are for making it on the stovetop, but I experimented with making it in my crockpot and it worked perfectly!! All I did was dump all of the ingredients into the pot, set on low for about 6 hours, used my immersion blender to smooth it all out. It tasted exactly the same, and couldn’t have been easier! Enjoy!
4 Servings (1 3/4 cups)
1 tsp olive oil
2 leeks, white and light green parts only, cleaned and thinly sliced
3 small zucchini, thinly sliced
2 cloves garlic, chopped
1 tbsp chopped fresh thyme
1/2 tbsp sea salt
1/2 tsp freshly ground black pepper
1 russet potato, peeled and cut into 1-inch chunks
4 cups low-sodium chicken or vegetable broth
Juice of 1 lemon
1. Heat olive oil in a large soup pot over medium-high heat. Add leeks and cook until soft, about three minutes. Add zucchini, garlic, thyme, salt and pepper, and cook two minutes.
2. Add potato and broth. Bring to a boil, cover and reduce heat to simmer until vegetables are tender, about 20 minutes.
3. Using an immersion blender, food processor or stand blender, blend soup until very smooth, working in batches if necessary. Add lemon juice, taste and make any final adjustments to seasoning with salt and pepper.
Nutritional Value Per serving: Calories 145, Calories from Fat 13; Protein 4 g; Carbs 31 g; Total Fat 1.5 g; Saturated Fat 0 g; Trans Fat 0g; Fiber 4 g; Sodium 930 mg; Cholesterol 0 mg; Sugar 6 g.