How To make Low Fat Soupe Au Pistou
Ingredients
FOR
THE SOUP :
1
tablespoon
olive oil
2
each
onions, cut into 1/2 inch dice
2
each
carrots, cut into 1/2 inch dice
2
each
zucchini, cut into 1/2 inch dice
1/4
pound
green beans, cut into 1 inch pieces
3
each
tomatoes, peeled, seeded, cut into 1/2 inch dice
8
each
garlic, cloves, finely chopped
1/2
pound
potatoes, cut into 1/2 inch dice
3
cup
chicken broth, low-fat or vegetable broth or water
1
cup
chick peas, or garbanzos, or canned bean of your choice, rinsed, drained
1
salt, to taste
1
pepper, to taste
FOR
THE PISTOU :
1
cup
basil, leaves, fresh, packed
1
tablespoon
olive oil
2
each
garlic, cloves, finely chopped
1/2
cup
chicken broth, low-fat, or vegetable broth or water
1
salt, to taste
1
pepper, freshly ground
FOR
THE GARNISH :
2
tablespoon
parmesan cheese, grated
Directions:
Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender.
For the pistou, combine all ingredients in a blender or food processor and puree until smooth.
To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself.
Serves 4 to 6.
How To make Low Fat Soupe Au Pistou's Videos
Recette Keto : Poulet au pesto (En Français)
Découvrez notre nouvelle recette à consommer pendant votre régime cétogène ! Réclamez votre guide gratuit :
------------------ NOS SOLUTIONS CÉTOGÈNES ------------------
Challenge Minceur 30 Jours :
Challenge Minceur Découverte :
Atelier Keto Plus (tout en un) :
Spécialités Cétogènes (panier découverte) :
LA RECETTE ------------------
650 g de cuisses ou de poitrines de poulet désossées
sel et poivre
2 cuillères à soupe de beurre ou d'huile de coco
5 cuillères à soupe de pesto rouge ou de pesto vert
300 ml de crème à fouetter épaisse
75 g d'olives dénoyautées
150 g de fromage feta, coupé en dés
1 gousse d'ail, hachée finement
Pour servir
150 g de persil
4 cuillères à soupe d'huile d'olive
sel de mer et poivre noir moulu
LA PRÉPARATION ----------
Préchauffez le four à 400 ° F (200 ° C).
Coupez le poulet en bouchées. Assaisonnez avec du sel et du poivre.
Ajouter le beurre ou l'huile dans une grande poêle et faire frire les morceaux de poulet par lots à feu moyen-élevé jusqu'à ce qu'ils soient dorés.
En utilisant du pesto rouge ou vert à faible teneur en glucides acheté en magasin, ou en faisant le vôtre, mélangez le pesto et la crème épaisse dans un bol.
Placer les morceaux de poulet frit dans un plat allant au four avec les olives, le fromage feta et l'ail. Ajouter le mélange pesto / crème.
Cuire au four pendant 20-30 minutes, jusqu'à ce que le plat devienne pétillant et brun clair sur les bords.
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OIL FREE, FAT FREE ⏩ HOMEMADE PESTO!!! #shorts #pesto
Oil free, fat free, EVERYTHING FREE hahaha, no but really, this super healthy homemade pesto is going to blow your mind! #shorts #pesto
EASY & HEALTHY QUINOA BOWLS ‣‣ 6 Awesome Ways!
Today I'm going to show you how to make healthy quinoa bowls 6 amazing ways! We've got 6 awesome variations that are easy to make, great vegan meal prep ideas and keep well in the fridge. These healthy meal prep recipes are going to become a staple in your weekly meal plan!
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Lower Fat Raw Vegan Pesto ????????????
Hey, Hey! My name’s Tanny, but people call me TannyRaw.
19 years ago I switched from a Standard American Diet to whole-foods plant-based. 14 years ago, I transitioned into an entirely low fat raw vegan lifestyle and I haven’t looked back since.
Changing my food to strictly whole raw healthy living greens, plant fats, and fruits healed me from a host of auto-immune diseases and chronic gut and health issues.
Within less than a year, I lost 86 pounds and could finally move without experiencing pain. My skin cleared, I gained a head full of thick curly hair, and experienced a dramatic change in my eye color! Just a handful of the benefits I’ve enjoyed from a purely raw diet.
I’m sharing everything I know about low-fat raw vegan & the “Do different. Get Different” mindset because nothing feels as good as health does and I want this for you.
You’ll find HUNDREDS of recipes and everything from my favorite kitchen tools to how to budget on a raw vegan diet + ways to take your health to new heights. #sprouts and #microgreens for the WIN!
My goal is to give you the support you need to succeed wherever you are on your health journey—whether you are transitioning to a vegetarian or vegan diet or committing fully to LFRV Most importantly, I'm here to empower you to live and love more freely.
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Kitchen Essentials:
EASY One Pot Pesto Chicken Noodle Soup | WW Friendly | COZY FALL SOUP RECIPE!???????? Weight Watchers
EASY One Pot Pesto Chicken Noodle Soup | WW Friendly | COZY FALL SOUP RECIPE!???????? Weight Watchers This easy one pot soup comes together in minutes and is a perfect, warm, cozy, comfort food for Fall!
#wwfallrecipe #cozyfallrecipe #weightwatchersrecipes
Want to try WW for free? If you join WW following this link, you will receive a FREE month!
Ingredients:
2 oz Uncooked egg noodles
2 cups Cooked skinless boneless chicken breasts, chopped
6 cups Fat free chicken broth
1⁄2 cup Pesto sauce (my homemade pesto:
1⁄2 tsp Dried thyme
2 Bay leave
Pepper and salt to taste
Add chicken broth, thyme, pepper and bay leaves to a large pot and stir. Bring to a boil on medium/high heat. Once it comes to a boil, turn heat to low, cover, and let simmer for 10 minutes. Add in chicken and noodles, stir, and increase the heat, bringing it to a boil. Once it comes to a boil, reduce heat to low and cook until noodles soften, about 6-8 minutes. Remove bay leaves and add in pesto, stirring well. Let simmer for another 2-3 minutes. Enjoy!
Makes 4, 1 3/4 cup servings. My PersonalPoints per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and what your PersonalPoints would be➡
*Nutrition Information: YIELD: 4 SERVING SIZE: 1 3/4 cup
Amount Per Serving: CALORIES: 277 TOTAL FAT: 16 g SATURATED FAT: 2 g CHOLESTEROL: 70 mg SODIUM: 2119 mg CARBOHYDRATES: 12 g FIBER: 1 g SUGAR: 1 g PROTEIN: 24 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
Looking for more Fall recipes????????? Check out my WW Fall Flavors Playlist here➡➡➡
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Healthy Pesto Chicken and Fresh Vegetable Soup
You'll love this delicious cozy low calorie soup packed with fresh veggies. Perfect for any day, cold or sunny! It's so easy, you'll make it time and again. It can be made ahead to freeze or it's a quick meal to make anytime. It's wonderful like it is or glam it up with a dollup of rice. Add a little cheese or not. It's up to you. Enjoy!
Healthy Pesto Chicken Vegetable Soup
1 nappa cabbage chopped
1/4 head green cabbage ( you can use both or either one of the cabbages)
3 chopped carrots
3 chopped celery stalks
1/s
1/2 cup diced red onion
1/2 bunch chopped asparagus
4 chopped mushrooms (any type)
3/4 chopped roma tomatoes (or 1 can diced tomatoes)
2 chopped leaks (white part only)
10-15 larger size spinach leaves chopped or torn in big pieces
2-3 garlic chopped
2- fresh basil leaves chopped
1 tsp to TB pesto added on top of each cup of prepared soup
2 TB butter or olive oil
1 rotisserie chicken deboned and chopped - I used only dark meat
8 cups chicken broth
In a dutch oven, melt butter or heat olive oil. Add all chopped veggies except spinach. Saute till soft about 5 min. then add chicken & broth. Bring to a boil then reduce heat to simmer for about 20 minutes, uncovered. Add spinach and cook on low about 3-5 minutes. Serve in bowls with a dollup of pesto on top. Add parmesan cheese if you prefer. You can also put soup on top of a little prepared rice if you want to add a little starch to it.
Eat up and Enjoy.