TLC Lunch #1Submitted by: JUSTYNA7
IntroductionHomemade 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.
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
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.