This satisfying soup takes the edge off your hunger and is a great way to get more vegetables into your day. It only has 90 calories per serving, the ingredients are known immune-boosters, and it tastes delicious, too.
1 tablespoon olive oil
2 cups carrots, sliced
1 cup celery, chopped
1 cup leeks, chopped
1 cup onion, diced
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
1 cup shiitake mushrooms, finely sliced
1 cup parsley, chopped
1/4 cup fresh basil, chopped
8 cups water
1 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup fresh chives, chopped, for garnish
1. Coat a large pot with olive oil. Add carrot, celery, leek, onion, ginger and garlic, and sauté for 10 minutes on medium heat, stirring frequently.
2. Add shiitake, parsley, basil and 8 cups of water. Season with salt and black pepper. Turn heat to high and bring to a boil, then reduce heat to medium low and simmer for 20 minutes.
3. Serve in a bowl or mug and garnish with chives.
Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet, by Leo Galland MD (Broadway Books, 2005). Copyright (c) 2005 by Dr. Leo Galland. Reprinted by permission of the author.
Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet, by Leo Galland MD (Broadway Books, 2005).
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