Fruity Sole Soup

Today’s recipe is something special – a fruity sole fillet soup!

You need:
1 serving sole fillet
1 serving cauliflower
1 serving dried apricots
vegetable stock
salt and pepper

Preparation: Wash the sole fillet, dab dry with paper towel, cut into rough chunks and lightly salt. Heat some water in a coated pan and fry the sole chunks all over. Wash and clean the cauliflower and divide into florets. Bring the vegetable broth to the boil in a saucepan, add the florets and apricots and cook at medium heat for about six minutes until soft. Remove a few florets to keep whole and puree the rest. Add the sole cubes and florets again and let the soup steep for another five minutes and season to taste. Enjoy!

MB 01-14 - getr.Aprikose

Black Friday Bean Soup

This warming bean soup fits wonderfully well when it’s cold and rainy – it really will warm your hearts! 

What you’ll need:
1 serving vegetables from your plan (such as green beans, carrots, leek)
300 ml vegetable stock
some savory herb and paprika powder
1 tsp. of chopped lovage, some parsley, chives
salt & pepper

Preparation:
Wash and roughly chop your chosen vegetables and place in a large pan, add the vegetable stock and bring to the boil. Add savory and paprika powder and simmer for 10 minutes. Add your favorite (already cooked) protein beans, e.g., black beans, chickpeas, adzuki beans or even lentils.
Wash lovage, parsley and chives, spin dry and finely chop. Add to the soup, season to taste with salt and pepper and simmer for 2-3 mins. Enjoy with some fresh rye sourdough bread!

MB 11-29 - soup

Fennel – Soy Bean – Soup

So what do you think about fennel? We just love it! It tastes so good in this soybean soup.

MB 11-04 - fennel in pan

Ingredients:
1 serving of soybeans (and soy sprouts)
1 handful of savory
1 serving of fennel
Spices: 1 tsp. of chopped lovage, fresh parsley, wild chive, salt & pepper

Preparation: soak soybeans overnight in water. Rinse, place in a large saucepan and add fresh water. Add savory to the water and cook the soybeans until soft (see package instructions).
Wash and clean the fennel, if necessary remove the outer leaves, cut into small cubes.  Add to the soybeans and simmer for another 10 minutes or until soft.
Wash lovage, parsley and chives, spin dry and chop finely. Season the soybeans with salt, pepper and your chopped herbs.

Enjoy!

Parsnip – a True Fall Vegetable

Fall is parsnip time. Enjoy this delicious root vegetable in a yogurt soup!

MB 10-24 pastinake Ingredients for 1 serving:
1 serving yogurt
1 serving vegetables (parsnip, leek)
5 cm (2″) ginger
300 ml vegetable stock
Spices: salt, pepper, sweet paprika powder, a little oil

Preparation: wash and clean the vegetables and cut them into rough pieces. Brown the leek and the chopped ginger in oil and add the parsnips. Sauté everything for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree in a blender. Put approx. 2 TBsp. of yogurt aside (for your protein bite) and stir the rest into the soup. Finally season to taste and before serving season the remaining yogurt with paprika and garnish the soup with it.
Enjoy!

Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup. 

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving. 

Enjoy with a serving of fresh sourdough Rye bread!

Greece at its Best with this Tasty Feta Kohlrabi Soup 

MB 08-28-2019


Ingredients:
1 serving feta
1 serving kohlrabi (turnip cabbage)
vegetable broth
spices: caraway, garlic clove

Coarsely grate the kohlrabi turnip and steam with caraway and garlic, deglaze with 200ml vegetable broth.

Add feta and reduce until the sauce thickens. Enjoy your meal!

Today we are presenting a Treat Meal: a Fresh Yogurt Soup

This fresh yogurt soup fits perfectly into the season and is adaptable:  

MB (2019-06-22)

Ingredients:
1 serving yogurt
1 serving vegetables (e.g. carrot, cucumber, bell pepper, celery, …) – the vegetables can be picked from your personal metabolic balance plan.
Spices: sea salt, pepper, curry, paprika, … spice to taste
Herbs: 1 TBsp. chopped herbs, e.g., parsley, dill, garden lovage …
Depending on the Phase you are right now in your nutrition plan, ad 1 TBsp. of healthy oil
Depending on the consistency of the soup, add cold water.

Preparation:
Wash, clean, grate or chop the vegetables
Season to taste, let simmer and mix with yogurt.
Add oil, herbs and water.
Season to taste again, enjoy or put in a cool place.

Tips:
You can use chili, ginger, garlic, and other spices to season the soup.
You could also add some of the fruit, such as grated apple, melon, strawberries, …

Have fun experimenting and enjoy!

Jeruselum Artichoke Soup with Crab Meat – Monday Recipe

This weekend I found Jerusalem Artichokes in my vegetable aisle and decided to make the following soup in my slow cooker.

Ingredients:

diced onion

Jerusalem artichoke

dried herbs (Italian mix)

vegetable broth

crab meat

Instructions:

I peeled the Jerusalem artichokes with a knife. I tried peeling them with a potato peeler but there are too many little knobs in this vegetable and I seemed to be peeling forever so I switched to a paring knife.  You could wash the Jerusalem artichokes and leave the skins on but I was already being adventuresome with a new vegetable and there was no need to go overboard.

I threw the Jerusalem artichokes,onions,dried herbs & vegetable broth into my slow cooker and then set it on low to cook for five hours. It looked really sad in the pot with all those little Jerusalem artichokes floating in the water. They are very light and slice like an apple. When I peered into the pot, it looked like there was not enough items in my crockpot but hang tight, when you attack it with your hand blender, it will look like this:

blend-jeruselum-artichoke

To make a full meal of it, I took crab meat and chopped it up and threw it into the soup and let it cook until the crab meat warmed.

Note:  I’m the only one in my family who ate this soup.  It has a funky taste like artichokes so if you like artichokes, you will like this soup. Someone wrote online that it has a nutty flavour.  I didn’t find the soup nutty.  In the future, I would combine the artichokes with carrots or another sweeter vegetable so that it balanced out the taste a bit.  I also think I would add cheese instead of crab meat but the crab meat was ok.

Ideally, I would take this soup, add a cheese cap that gets crusty like with an onion soup and then throw on some rye croutons or, maybe eat it with some chickpea crackers and tomatoes.

Here is the soup in a bowl with the crab meat:

jerusalem-artichoke-soup-topinambur

If you would like to share a recipe you are trying, please let me know. We will be sharing metabolic balancer recipes on our livecleanmb.com blog.  You can share the recipe in a blog post like I just wrote above with photos and everything or you can just send me the recipe and I will post it online.  All the recipes on Livecleanmb will not be reviewed by the coaches or metabolic balance so you will try them at your own risk!   If, we post a recipe over there and you feel you can make it better, please leave a comment on the blog post so we know all the cool things we can do with the recipe.

Len is hosting another dietbet game.   We will be hosting a 30 days challenge on the LiveClean MB group for those who are not up for betting on their weight loss.  I have to still weigh myself to see if I win.  Scary. I’m rebalancing and I’m a girl so my weight fluctuates with my mood and I’m so close!  I will let you know on Livecleanmb how I do!

 

 

Beef and Pepper Soup – Metabolic balance Monday Recipe

Ingredients

  • extra-lean ground beef
  •  Vegetable serving of diced onion, minced cauliflower, chopped bell peppers and diced tomatoes
  • Vegetable stock (to cover ingredients)
  • Dried basil
  • Dried oregano
  • Cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • olive oil

Instructions

  1. Cook the onion and the garlic for 1 minute in a pan with a bit of vegetable broth.
  2. Add the beef and cook until the meat is browned.
  3. Place the beef and onion mixture in the slow cooker.
  4. Add the remaining ingredients and season to taste. Only used dried seasoning which can handle the long cooking time. Save fresh seasoning to add right before serving.
  5. Stir and make sure all ingredients are covered by water.  Do not add too much vegetable broth. If you want a thinner soup, you can add more broth before serving.
  6. Cover and cook on low for 6 to 8 hours.

NOTE:

It is easy to place the ingredients into a slow cooker so you can have a warm homemade soup for lunch. I use a special container created by Alfi that is a bit wider at the mouth so that I can easily clean it but don’t need to use a spoon, I can just sip my soup as long as it isn’t too bulky. (works great with our carrot soup recipes.   Don’t forget that you can add Rye croutons or a piece of rye bread to this meal and a piece of fruit.  All will fit nicely into your lunch bag/tote.

If you are having issues with not feeling full, eat more soups.  Soup helps you feel satiated longer. We will talk about that tomorrow. How to feel like you ate a meal and what to do when you don’t (You still want to eat but already ate.)

 

 

Metabolic Balance® Tomato Soup

Ingredients:

  • Roasted diced tomatoes & Leeks, white part only (Your portion size per serving)
  • Garlic, minced
  • Olive Oil
  • Chicken broth
  • Kosher salt, cilantro, white pepper

Instructions:

  1. Saute Leeks in broth and then add garlic.
  2. Sprinkle olive oil over tomatoes and roast them.
  3. Place roasted tomatoes into a pan and puree with a hand blender until smooth.
  4. Add leeks,garlic and vegetable stock.
  5. Bring to a boil.
  6. Add seasoning.
  7. Puree soup with a hand blender until smooth or the consistency you want.

Note:  If you like your soup thicker, add less vegetable stock.

Note: You can make croutons with your Rye bread or bake Chickpea chips but remember chickpeas will be considered a protein. If you want to make the rye bread croutons, you could add a cheese to the soup for your protein or shred some chicken and throw it in your soup.

photo of leaves by Sonny Abesamis