Contributed By: fdean
"The Fat Resistance Diet" by Leo Galland, M.D.
This soup takes the edge off of your hunger and is a great way to get more vegetables into your day. Make it in advance and freeze it in single-serving containers for use later on.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Crock Pot
Meal Type: Lunch
Entree
Snack
Ingredients
1 tbsp Extra virgin olive oil
2 cups Sliced carrots
1 cup Chopped leeks, white/light parts
1 cup Chopped celery
1 cup Diced onions
4 Garlic cloves, minced
1 tbsp Peeled, minced fresh ginger
1 cup Finely sliced shiitake mushrooms
1 cup Chopped fresh parsley
1/4 cup Chopped fresh basil
1 tsp Sea salt
Freshly ground black pepper
1/4 cup Chopped fresh chives, garnish
8 cups Water
Preparation
Heat olive oil in a large pot.
Add the carrots, leeks, celery, onions, garlic and ginger and saute for 10 minutes over medium heat, stirring frequently
Add the shiitake mushrooms, parsley, basil and 8 cups water.
Season with salt and pepper.
Turn heat to high and bring to a boil, then reduce the heat to medium-low and simmer, covered for 20 minutes.
Serve in a bowl or mug and garnish with chives.
Serves 5
Cook's Notes
Nutrition Information
Calories: 90
;
Total Fat: 3
;
Carbohydrates: 14
;
Protein: 2