The weather may be warming up, but that doesn’t mean a great soup recipe isn’t still my all-time favorite!

Did you know? Starting your meals with soup can curb your appetite by 25%! That’s right, I use this nutrition tip just about every time I dine out (or in), and it works wonders for creating balance when the main course or buffet (eek!) opens.

Soups offer maximum energy with minimum calories, so it’s a heathy way to fill up nicely, and get your fiber fix!

Try this one at home, and if you love it, join me online at LeBootCamp for an all-encompassing healthy living journey!

Recipe: Creamy Leek Zucchini Soup

Ingredients (serves 2):

• 2 leeks
• 2 zucchinis
• 2 tbsp non-hydrogenated margarine
• 1 medium potato
• 4 cups vegetable or chicken stock
• 1 bay leaf
• 2 tbsp soy cream
• 2 tbsp pumpkin seeds
• 2 tbsp pine nuts or sunflower seeds
• Ground black pepper

Directions:

1. Wash the leeks and zucchinis and dice them. Peel the potato and dice.
2. In a large pot, sauté the leek and zucchini in the non-hydrogenated margarine for a few minutes.
3. Add the vegetable/chicken stock, diced potato, bay leaf and black pepper.
4. Cook for 20 minutes covered.
5. Remove the bay leaf and mix.
6. Add the soy cream and blend the soup with a hand blender.
7. Before serving, sprinkle individual bowls with pumpkin seeds and pine nuts / sunflower seeds.

PS. Want to know my secret ingredient for adding a wow factor to your standard vegetable soup? Read more here!

Bon Appétit,

Valerie Orsoni
Your LeBootCamp Healthy Living & Weight Loss Coach