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
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➡➡➡
Recipe I adapted:
WW recipes playlist:
What I eat in a day on WW:
What's for Dinner |WW friendly meals:
Our Weight Loss Journey on myWW playlist:
Follow me on Instagram!
Check out our Amazon storefront to see some of our favorite things!
This is an Amazon affiliate link, I may earn a commission from qualifying purchases.
Healthy Bean Pesto Soup with Kale | Low carb low calorie diet | Best for losing weight & keeping fit
This bean soup recipe is inspired by Bailey & Pattison's Fast800 Recipe book. This soup tastes fabulous when topped with fresh basil pesto and rashers of smoked beef. Beans are high in amino acids, the building blocks of protein. Protein is a vital nutrient that plays a key role in maintaining and repairing the body. Beans are high in protein and fiber, meaning this soup will keep you full for longer. This recipe also includes an ample amount of carrots, celery, and zucchini, which are high in beta carotene, antioxidants, potassium, vitamins, and fiber.
Recipe ingredients
2 tbsp olive oil
1 medium onion
1 celery stick
2 medium carrots
2 small zucchini
400g can butter bean, drained
400g can kidney beans, drained
600ml homemade vegetable or chicken stock + 600ml water
75g kale
60g fresh basil pesto
#HealthyBeanPestoSoupWithKale #LowCarbDiet #LowCalorieDiet #EatingHealthy
Follow us:
Facebook:
Instagram: instagram.com/heartymeals2
Easy & Healthy Homemade Pesto - Canning Recipe # 3
This easy & healthy homemade pesto recipe is a lot lower in calories and fat as compared to traditional pesto sauce. 1 tbsp of of traditional pesto sauce is 80 calories with 8 g of fat while 1 tbsp of this pesto sauce contains only about 20 calories with only 2 g of fat.
You will still get the creamy texture of the traditional pesto sauce from the chopped zucchini and the profound flavoring profile from the garlic, pine nuts, and vegetable broth. This recipe cuts down the unnecessary olive oil calories but keeps the delicious flavor and rich texture of a traditional pesto sauce. It is 100% raw vegetarian and if you leave out the 1 tbsp of parmesan cheese you can make it 100% raw vegan.
Calorie and macros for the whole recipe (makes about 11 tbsp):
216 calories, 20 F, 12C, 4P
Recipe:
Ingredients:
2 cups of fresh basil leaves
1/2 cup of low sodium vegetable broth
1 tbsp olive oil
1 medium chopped zucchini
1 clove raw garlic
1 tsp of pine nuts (you can use almonds as well)
salt, pepper, garlic powder
1 tbsp parmesan cheese (ignore for vegan)
Instructions:
1. Blend 2 cups of fresh basil leaves with 1/4 cup of vegetable broth until relatively smooth.
2. Add in zucchini and 1/4 cup of vegetable broth and blend until smooth.
3. Add in garlic, pine nuts or almonds, salt, pepper, garlic powder, and parmesan cheese (ignore for vegan) and blend until creamy and smooth.
Serve in a bowl with some fresh basil leaves or store in a mason jar and keep in the fridge for up to 2 to 3 weeks.
You can use pesto sauce for pasta, pizza, wraps, or even salad dressing. A very versatile ingredient in the kitchen.
Enjoy!
Hopefully you guys enjoyed this recipe and for more homemade canning and sauce recipes:
For my other healthy recipe and workout videos:
Follow me on social media:
Instagram:
twitter:
tumblr:
facebook:
6 Healthy Salad Dressing Recipes To Spice Up Your Salads!
Simple healthy homemade salad dressing recipes for everyone. From a basic maple mustard dressing to special lemon poppy seed or basil citrus dressing. All dressings are made with 100% clean ingredients.
RECIPES:
INGREDIENTS
FOR CILANTRO LIME DRESSING 4:12
▢1 small avocado
▢1 handful cilantro
▢1 lime
▢1-2 Tbsp water
FOR MAPLE MUSTARD DRESSING 1:26
▢1 Tbsp maple syrup
▢1 Tbsp Dijon Mustard
▢1 Tbsp Balsamic vinegar
▢6 Tbsp flavorless oil - avocado oil is my favorite
FOR LEMON POPPY SEED DRESSING 0:46
▢6 Tbsp extra virgin olive oil
▢1 Tbsp Dijon mustard
▢1 Tbsp poppy seeds
▢1 Tbsp honey
▢1 lemon
▢sea salt
FOR GREEK YOGURT DRESSING 2:49
▢2 Tbsp mayonnaise - preferably homemade
▢2 Tbsp plain Greek yogurt
▢1 tsp Dijon mustard
▢2 Tbsp water
▢sea salt
▢pepper
▢1/4 cup chopped fresh herbs - basil parsley cilantro dill - or a mix of them
FOR CITRUS BASIL DRESSING 2:00
▢1 cup basil leaves
▢1 Tbsp Dijon mustard
▢3 Tbsp flavorless oil - avocado oil is my favorite
▢1 orange
▢1 lime
▢sea salt
▢pepper
FOR PEANUT SALAD DRESSING 3:36
▢2 Tbsp unsweetened smooth peanut butter
▢1 tsp grated ginger
▢1 tsp grated garlic
▢1 Tbsp soy sauce
▢1 tsp sesame oil
▢1 lime
▢1-2 Tbsp water
INSTRUCTIONS
Maple Mustard, Greek Yogurt, Lemon Poppy Seed, and Peanut salad dressings simply add ingredients to a sealable jar and shake to combine.
Cilantro Lime and Citrus Basil Dressings add ingredients to a jar wide enough to fit your immersion blender and blend until smooth.
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.
Thanks for watching and if you enjoy my videos, please LIKE and SHARE them with your friends. Don’t forget to SUBSCRIBE to my channel for regular Low Fat Raw Vegan recipes and new videos every week!
w: tannyraw.com/
The Raw Reset:
E-BOOKS:
Insta: @tannyraw
PAPERBACK: Powered By Plants: Fresh Low-Fat Raw Vegan Recipes From TannyRaw
amazon.com/shop/tannyraw
Kitchen Essentials:
Minestrone with Pesto | Everyday Gourmet S6 E21
As seen on Everyday Gourmet.