I don’t believe in diets that radically alter the way you eat, tricking your body into shedding the weight. No carbs, no fat, no fruit… It’s not sustainable and not the right path. I diet with soup. Big bowls of simple vegetable soup, every day for lunch.
The soup varies from week to week, depending on what looks good at the store, depending on what’s in my vegetable bin. This week’s soup is heavy on carrots and sweet potatoes. It’s golden and sweet and warms me to the bones in this chilling weather. Next week’s might be green, studded with broccoli and sweetened with a couple of potatoes. Who knows? The spontaneity of the soup is half the fun.
My secret weapon in these basic vegetable soups is to throw in a parmesan rind. It infuses the soup with a rich flavor, and I remove it before pureeing. I’m sure it infuses a tiny bit of fat as well. but who’s counting.
I couple the soup with making sure I sweat five days a week instead of just when I can fit it in, and within weeks, my waistline starts to shrink. I don’t want a scale to reward me: the stark numbers between my feet can too easily derail me, going up and down like a yo yo. This year, I’m letting the fit of my jeans be my measuring stick.
Later this morning, I’ll be doing a google hang out with Emeril Lagasse on Laura in the Kitchen’s Google+ Page. It’s going to be an inpiring discussion, filled with fun soup recipes. Low fat soups filled with fresh vegetables is the key to staying warm and staying trim this winter. I hope you’ll join us for the hangout, or view the replay later. I’ll be sharing the recipes as well as a great Snapware giveaway tomorrow.
- 1 tablespoon of olive oil
- 1 onion, diced small
- 1 russet potato, peeled and coarsely chunked
- 1 sweet potato, peeled and coarsely chunked
- 1 celery rib
- 6 to 8 carrots, peeled and coarsely sliced
- 1 parsnip, peeled and coarsely chunked
- 1 4 inch parmesan rind
- 6 cups of water
- In a medium saucepan, heat the olive oil.
- Add the onion and sauté for 2 -3 minutes until glistening.
- Add the remaining vegetables and sauté for 10 minutes, until everything is lightly caramelized.
- Now add the parmesan rind and the water. Bring to a boil and lower the heat to medium. Cover and cook for 30 minutes, until all the vegetables are easily pierced with a fork.
- Remove the parmesan rind, it will be pretty melty. Throw it out and thank it for doing a great favor.
- Using a blender or a hand blender, puree the soup. I like mine pretty thick and chunky. If you like yours thinner, add a little more water.
- This soup will keep in your fridge for up to 5 days, giving you many happy, healthy lunches.