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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 10.7 g
  • Cholesterol: 378.0 mg
  • Sodium: 1,206.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 8.0 g
  • Protein: 27.2 g

View full nutritional breakdown of TLC Lunch #1 calories by ingredient
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TLC Lunch #1

Submitted by: JUSTYNA7

Introduction

Homemade beef vegetable soup with a spinach chef salad (we had it with lemon olive oil vinigarette - 35 cal for 2 Tablespoon). Gluten free. Homemade beef vegetable soup with a spinach chef salad (we had it with lemon olive oil vinigarette - 35 cal for 2 Tablespoon). Gluten free.
Number of Servings: 4

Ingredients

    President's choice organic beef broth (no gluten)
    1 head of cauliflower
    1 leek stalk
    1 cup of carrots
    3 garlic cloves
    cayenne pepper flakes to taste
    ginger - 1/2 to 1 tablespoon depending on how strong you like it
    pepper to taste

    spinach - 6 cups
    4 hard boiled eggs
    shaved roast beef - one ounce
    shaved chicken breast - one ounce
    cherry tomatoes - one cup

    rice crackers - we used gluten free one serving

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Directions

Put the eggs on to boil while you are preparing the soup and salad.

Put broth, cauliflower, leek, carrot all in a large pot. I cut the leek and carrot up but put the cauliflower in whole as it falls apart when you take it out. Bring to a boil, then reduce to simmer. Add garlic, ginger and pepper. Add cayenne pepper if you like a bit more spice. Simmer for about 2 hours. In portions put soup through blender until purreed but has course bits. Check taste to see if it needs any more spice.

Clean your spinache and tomatoes. Just before serving top salad with egg, finely chopped chicken and beef. We used olive oil/lemon vinigarette as dressing.

We served with Glutino multigrain gluten free crackers (4 crackers = 70 calories)

Number of Servings: 4

Recipe submitted by SparkPeople user JUSTYNA7.






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