PARSLEY ESCAROLE DIET SOUP
It’s the freshest tasting cooked soup on the planet!
Loads of parsley and cilantro with escarole. Carrots and onion and a bunch of stewed tomatoes, cooked with spices for only 30 minutes, then pureed in the blender till the solids become mealy, in other words they don’t disappear. Sounds like a diet soup you might say and you might be right.
Gentle on the system, truly. Drinkable even. Not your ordinary green diet soup. I could get used to this!
Makes 26 cups
F-FC ClipBoard: This actually is a soup base that can be used in other ways besides eating or drinking it as a meal to reduce hunger and lose some weight or keep from gaining any more weight.
I made a gravy out of a portion of it and will continue to experiment. I want to get this recipe posted, so others can try it. It really does reduce cravings for other foods during 4 hours after consumption. And when eaten during the day it doesn’t leave you feeling sluggish for the rest of the morning or afternoon.
I prefer to make huge batches, so I don’t have to make it as often, which sometimes in the past has hindered my staying with a particular food long term.
Give it a try and see what you think. It’s fat-free. If you want a little fat, then use a little after it’s in the bowl or cup to eat or drink, or when using it as a base for gravies and other dishes, whereby you will be adding some fat to the overall dish. Or not.
I’ll get back with the results of the experiments.
Think upon it as a fresh bouillon.
LET’S MAKE SOME SOUP TO BURN SOME FAT
12 c. water
2 T. salt
2 bunches fresh flat leaf parsley – wash heads in bowl of water using pumping action while holding the stems – cut or twist off 2 inches up from the bottom of stems
1 bunch fresh curly parsley, prepped the same way
1 bunch fresh cilantro, prepped the same way
1 b. baby carrots
3 c. peeled sweet onion, cut into 1/2 inch squares
210 oz. can (6 lbs. 6 oz.) stewed tomatoes including liquid from can
1-1/2 lbs. fresh escarole – remove outer, soiled leaves, cut off bottom, wash leaves thoroughly, shaking off excess water, then stack and cut crosswise into 1 inch wide strips
fresh grind black pepper to taste
1 t. celery seed
2 t. caraway seed
2 T. garlic powder
2 T. onion powder
1 t. ground allspice
1 T. additional salt
Coarsely cut parsley and cilantro tops, then process in batches in food processor till finely chopped. Transfer to separate bowl.
Place baby carrots in food processor and process till finely chopped. Transfer to bowl.
In extra-large soup pot, over medium heat, combine water, salt, chopped parsley and cilantro, chopped carrot, onion, tomatoes, escarole and black pepper to taste.
Add celery seed, caraway seed, garlic powder, onion powder, allspice and additional salt.
Bring to boil, reduce heat to medium-low and cook about 30 minutes, stirring as needed.
Salt to taste.
Place 3 cups at a time in blender container and blend till pureed, but still a little evenly mealy, whereby you can feel some texture on the tongue.
Pack into covered containers and refrigerate some and freeze some.
When ready to use, heat in pan and adjust salt and pepper.
If you want a little fat, then drizzle a teaspoon of extra virgin olive oil in the bowl.
I also drink it, heated, from a cup.
If you want to thin it, then add a little tomato juice or carrot juice.
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