Sunday, February 1, 2009
Time to Bulk-up: Recipe
Yesterday a friend and I were discussing weight and all the trials and tribulations that go with maintaining and losing. I thought long and hard about how to combat this as no one really likes to diet - it's such a bad word. "Dieting" conjures up images of watching others eat delicious food while you feed your face with an abundance of tasteless carrots and celery sticks. YUCK.
So how about "bulking-up" your meals? Start off with a cup of filling vegetable soup before your main course and you'll find yourself nearly full by the time you're halfway through your meal - a perfect time to stop eating. By doing this you certainly get in a wide variety of vegetables and you'll satisfy the urge to eat long before you cobble up everything on your plate!
Now, if only I could abide by this...Maybe I'll have two cups of soup!
Garden Vegetable Soup
1 Tbsp. Olive Oil
1 medium onion, minced
1 medium leek, white and light green parts sliced thin
1/4 cup celery leaves, chopped
3 medium carrots, sliced thin
2 celery ribs, sliced thin
1 turnip, peeled and sliced thin
2 parsnips, peeled and sliced thin
1/8 tsp. minced fresh ginger
1/8 tsp. whole black peppercorns
1 tsp. salt
2 1/2 cups vegetable broth
1/2 cup water
1/4 cup parsley
In a medium pot, heat oil over medium heat. Add in the onion and the leek and saute until both are soft and translucent - about 5-7 minutes. Add in the celery leaves and saute another 3 minutes. Next add in the carrots, celery, turnip, parsnips and ginger and saute over low-medium heat for about 15 minutes, stirring often. Next add in the broth and the water along with the salt and pepper and bring to a boil. Lower heat and simmer for about 30 minutes. Add in the parsley, stir and turn off the heat. With a hand-held stick blender (or a real blender, if necessary), puree the soup in the pot. Serve.