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    What did you have for lunch???

    Posts: 133 Member
    edited October 2024 in Food and Nutrition
    This is what I had... 153 calories and it was soooooooooo good :)

    P01-16-12_11552ddd.jpg

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      Carrot and Leek Soup


      # 4 tablespoons (60 g) unsalted butter
      # 1/2 teaspoon ground cardamon
      # 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
      # 5 large carrots, peeled and cut across into thin slices
      # 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
      # 1/2 cup (125 ml) heavy cream
      # Kosher salt, to taste
      # Freshly ground white pepper, to taste


      In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
      Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

      In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

      Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.

      Makes 6 cups (1.5 L); 4 to 5 first-course servings
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    • Posts: 133 Member
      Large spinach salad, with tuna and french vinagrette (140 cals just for the dressing...)
      Baby carrots and hummus.

      yeah dressings can be a killer!!! for sure... I usually just use fat free cottage cheese as dressing now as a substitute and if it is more like a taco salad I use greek yogurt instead of sour cream.. little changes can help in big ways :)
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