French women swear by this PCOS-friendly light leek soup
Magical Leek Broth
Description
People love to ask the question, 'Why don't French women get fat?' And the answer has been explained in many different ways, but we would sum it up in terms of cultural norms - how they eat, when they eat, what they eat, food quality, and how they behave when they've eaten too much. That's where this recipe comes from. We have it on decent authority that when many French women overindulge, they will take a weekend and eat, 'Magical Leek Broth,' to undo the damage. Is it true? Who knows. But it's tasty! While we wouldn't recommend a full weekend only eating leek broth, we do see the value in a light and gentle broth-based soup when you're feeling the need for something simple.
Add your choice of veggies, chicken, or fish if you desire, not to mention herbs or spice. There's value in simple staples. Dress it up as you like. But here's the basic simple soup because it's too culturally interesting to leave out.
Ingredients
Instructions
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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.)
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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 and reserve.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 91mg4%
- Total Carbohydrate 26g9%
- Dietary Fiber 20g80%
- Sugars 20g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
We do not condone any kind of starvation diet. But there are occasions where you just eat too much or feel too full or you just want a brief period of eating lighter before returning to your normal healthy diet. In these cases, French women have traditionally used Leek Soup. We encourage you to supplement it as you see fit, but here is their typical direction for how to administer. Use your good judgement:
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, when you can have a small piece of meat or fish (4 to 6 ounces), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
