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Spinach Corn Soup




Approximate Calories: 85 Kcal per serving
Ingredients :  for 3 servings

• Sweet corn ผ cup
• Cabbage ผ cup shredded
• Carrot ผ cup finely chopped
• Potato 1 Medium
• Spinach 1 cup boiled and pureed
• Whole wheat flour 1 ฝ tbsp
• Olive oil for saut้ing

For Vegetable Stock:

• Oil 2 tablespoons
• Bay leaf 1
• Onion 1 medium
• Carrot 1 medium
• Cabbage leaves
• Celery 2 inch piece
• Black peppercorns 6-8
• Salt to taste

How To ?

• For the vegetable stock, heat oil in a deep non stick pan. Add bay leaf. Roughly chop onion and add.

• Slice carrot and add. Roughly chop cabbage and add. Roughly chop celery and add and saut้ for 2-3 minutes.

• Add peppercorns and 5 cups of water and salt and mix well. Let the mixture boil for ฝ hour. Strain and use.

• For the soup heat oil in another deep non-stick pan. Chop onion and add. Add carrot and mix. Chop potato and add and saut้ everything for 2-3 minutes.

• Add whole wheat flour and saut้ till raw smells disappear.

• Drain sweet corn and rinse in fresh water.

• Strain the vegetable stock and add 2 cups of it gradually to the vegetables, stirring continuously so as to avoid lumps.

• Add salt, black pepper powder, cabbage and corn and mix well. Cook for 2 minutes.

• Add milk and mix well. Add spinach and mix well. Cook for 1-2 minutes.

• Serve hot.

 

Eat protein at every meal, including breakfast.
Eliminate wheat- and flour-based products for the time being.
Reduce starch to one portion a day, and don't eat that portion during your evening meal.
Apples, pears, plums and berries all are good choices. Bananas are not.
Reduce or eliminate dairy for the time being, especially cow's milk.
 
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