Meals Matter

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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.

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

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