Tuesday, June 4, 2013

Soup is not just for Winter




Soup is not just for the winter. If your like many women; who suffer from occasional bloating, then you can relate. I remember reading a fascinating book called "French Women Don't Get Fat" By: Mireille Guiliano.
In this book she shares one of her secrets on how French Women stay slim by drinking soup. Yes! Soup!?
One of Mireille recommendations; came from her physician. The  “magical leek soup,” a trick used by many of the local women for generations. He had prescribed it to both her mother and grandmother.
When I read the book, a light bulb went on! I thought this is what we call a Fast! Okay, I can try this too.
The soup is recommended for a weekend (48hours) "leeks are a mild diuretic"; that being said, you will see major results, as far as losing the bloating belly.

Let's just say; I've tried this version and made my own version too. :-)
Since, I tend to fast on a regular bases, I didn't want to just fast with only the soup.
Reason; I fast with fresh fruits and veggies and also juice them.
 So, I add my own flare to this recipe and made it to suit me.
This is a light refreshing soup that can be enjoyed all year round!

"Trust me you wont feel hungry and it's away to incorporate more veggies to your diet".

From: The Book  "French Women Don't Get Fat"
2 Lbs Leeks

8 Cups of Water

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.).

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.

Pour off the liquid and reserve.

Place the leeks in a bowl.

The juice is to be drunk (reheated or at room temperature to taste) 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.

Drizzle with a few drops of extra-virgin olive oil and lemon juice.

Season sparingly with salt and pepper.

Sprinkle with chopped parsley if you wish.

This will be your nourishment for both days, until Sunday dinner

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My Version calls for Kale
 1-2 Lbs of Leeks 3 cups of  Kale stems removed
 6-8 Cups of water
Clean the leeks & kale 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 pale green.

(Reserve the extra greens for soup stock.)
 

(Important Do Not Add the Kale until Last 5- 10 min of simmer)

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.
Now add in the Kale last 5-10 mins


Place the leeks & kale in a bowl.
Note: you can keep and use the stock
For meals, or whenever hungry, have some of the leeks & kale themselves, 1 cup at a time.

Drizzle with a few drops of extra-virgin olive oil and lemon juice or 1/2 teaspoon Bragg Liquid Aminos for flavor use instead of salt



See you can make any recipe to suit your own needs and taste buds :-)
Soup is not just for the winter either.  Bon App├ętit

Love ~ Light
~AND~









  

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