My Mom and Dad purchased some leeks. they were saying that this is what French women eat whenevr they pick up weight. They are probably gonna try to make this recipe so I figured I will post it so it will be easy for them to find. 🙂
This is from the book “French Women Don’t Get Fat,” by Mireille Guiliano. It’s made to be a booster for your elimation diet or a meal supplement.The juice is to be drunk every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
Ingredients
- 2 Lbs leeks
- 8 Cups water
Preparation
Step 1:
Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
Step 2:
Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
Step 3:
Pour off the liquid and reserve. Place the leeks in a bowl to be eaten separately, drizzled with a little olive oil and salt and pepper.
This is the original recipe for the “cabbage soup diet” that came out in the mid-1990’s. The diet calls for eating unlimted quanitities of this veggie-filled dish, along with other select foods, and watch the pounds slip away. But you don’t need to be a weight-loss plan to enjoy this hearty soup.
Ingredients
- 1 Head cabbage, chopped
- 6 Onions, sliced or chopped
- 2 Green bell peppers, chopped
- 1 Bunch celery, chopped
- 1 Bunch shallots or 1 bunch green onion, sliced
- 2 Chicken bouillon cubes
- 1 Envelope onion soup
- 48 ounces V8 vegetable juice
- 2 28 Oz. cans chopped tomatoes
- 1 Lemon, juice of
- 6 Crushed garlic cloves
- Pepper to taste
Preparation
Step 1
Place all in large stock pot and bring to a boil. Simmer for 1 hour. Serve.
Kale is a polarizing green. For some it denotes healthy lifestyles and for others it screams diet food. But this spicy winter soup will make a believer out of the skeptics. It’s a hearty tomato soup for a cold day that secretly also doubles as a healthy meal alternative.
Kale Tomato Soup with Chickpeas and Cumin
Ingredients
-
3 Tablespoon ginger, minced
- 1/4 Cup olive oil
- 2 Shallots, diced
- 1 Zucchini, diced
- 2 Cup water
- 1 28-ounce can whole peeled tomatoes
- 1 Bunch curly kale, stalks trimmed
- 2 Tomatoes, diced
- 1 1/2 Ounce canned chickpeas, preferably low sodium
- 2 Tablespoon ground cumin
- 2 Tablespoon chili powder
Preparation
Step 1:
Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes.
Step 2:
Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.
Step 3:
Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended.
Step 4:
Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.
Note:
The blended portion of the soup can be made a day in advance and then reheated.
Related articles
- Potato and Leek Soup (choisauceboss.wordpress.com)
- Potato & Leek Soup (teaandfamily.wordpress.com)
- Cabbage Soup Cleanse (cleanpurehappy.wordpress.com)
- Cauliflower Leek Soup (smhkitchen.wordpress.com)
