I made the French women don’t get fat leek soup recently – a recipe by Mireille Guiliano from her book, French women don’t get fat. The book has been out for a while now, if you haven’t read it, get it. You will love her honest and witty guide to enjoying a love affair with food without paying the consequences. And I bet you will love this magical leek soup!
French Women Don’t Get Fat…
Yes, I too have been through a rollercoaster of self-inflicted wardrobe changes from size 8 to 14 then back to 10. So, it was a breath of fresh air to come across a book and an author who takes a more common-sense approach to not so much dieting but making lifestyle choices. Choices that bring pleasure back to weightloss and are sustainable for managing long term results.
Sure, everyone is different and certain things work better for some than others, but that’s what’s so great about this common-sense approach to enjoying food. It’s an adage that I have adopted in my own cookbooks, too.
Find your own personal balance, based on your likes and dislikes. It will not only mean that you won’t have to deny yourself any of your favourite foods or treats, but you will also have a positive and sustainable plan for the future.
And try the magical leek soup. It’s delicious and a good place to start your journey.
Magical Leek Soup Recipe
The French women don’t get fat leek soup recipe is quite simple. It calls for just a handful of ingredients. Ingredients that are nutritious and help feed the good bugs in your gut. In my opinion, having a healthy gut flora is the first place to start your weight loss journey.
The two main ingredients in the magical leek soup, are leeks and mushrooms. Leeks are a wonderful prebiotic (good gut bacteria food) and mushrooms contain plenty of Vitamin D, which also helps with a healthy gut.
There is also the French women don’t get fat Cookbook for the more adventurous cooks.
French women’s leek soup
- 2 leeks white parts only
- 10 mushrooms
- 1 carrot
- 1/2 cup green beans
- 4 cups vegetable stock
- 1 tbsp butter // or dairy free spread
- pepper to taste
To serve, optional:
- 4 slices sourdough or 1 crusty baguette
- 4 slices cheese
- Slice leek and mushrooms. Finely dice carrot. Trim and chop beans.
- Heat butter or spread in a large saucepan, add leek and cook until translucent. Add mushrooms, carrot and berans stir fry for a minute.
- Cover with stock and cook for 20 minutes on a medium simmer.
- Serve with a slice of sourdough or crusty baguette (feel free to grill them with some cheese first).