Will puts some sour cream in his if it’s too spicy (which you see in the photo), but it’s not necessary. If you *need* something like that to make it smoother, I’d use some full-fat greek yogurt instead. But if you can handle dairy and aren’t impeded in your fat loss, I can’t stop you from using sour cream!
This is a delicious, healthy and versatile soup that can be served hot or cold (sort of like a chicken tortilla soup.)
It keeps well in the fridge for a few days and due to the moderate carb content from the sweet potatoes, it makes an awesome Paleo “recovery” meal after a tough workout.
Just to be clear, this is not a Slow Carb friendly soup – though it would probably work for you (in terms of a reasonable number of carbs and glycemic load) if you swapped out all beans and legumes for the day. Otherwise, keep it in mind for a super healthy cheat-day meal.
4 chicken thighs or 2 large chicken breasts
1 tbs butter or ghee
2 tbs olive oil
4 medium leeks, washed, trimmed, sliced
1 brown onion, finely chopped
1 large orange sweet potato, peeled and cut into small cubes
5 cups chicken stock
Sea salt & fresh ground black pepper, to taste
Chopped fresh spring onion to garnish
Season chicken with salt and pepper. Heat the butter and olive oil in a large saucepan over medium heat. Cook chicken until golden brown and cooked through. Remove from pan, and set aside.
Using the same pan, add the leeks and onion and cook for 5 minutes or until soft. Stir in the sweet potato and cook, stirring frequently, for a further 10 minutes.
Add the chicken stock. Cover and bring to the boil. Reduce heat and simmer for 25 minutes or until the sweet potato is tender.
Slice the chicken into strips.
Season with salt and pepper. Remove from heat and cool for 5 minutes.
Process soup in 2 batches in a food processor or blender or use an immersion blender to blend until smooth.
Place soup in a clean saucepan and reheat over medium-low heat. Check seasoning and top with sliced chicken. Serve garnished with the spring onion.
Yesterday I found myself with a lot of beef that needed to be cooked ASAP and wanted to make some sort of “one pot” meal that works for the Slow Carb diet. This recipe, from Giada De Laurentiis and the Food Network, covered all the bases.
I hesitated to post this recipe because it’s not my normal style of food, and I actually didn’t love it (despite hundreds of 5 Star reviews on the Food Network and a few friend telling me it was tasty), but I think it would appeal to a lot of people and so it’ll be included. This is a heavy, hearty, stick to your ribs kind of stew, perfect for a cold winter night.
Below is the original recipe. I’d recommend doubling the spices and adding a bay leaf and some extra garlic. Because the veggies included aren’t very nutritionally dense, I would also advise adding spinach.
To save time you can use canned lentils or cook the lentils in a separate pot while you are cooking the meat.
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
1. Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef.
2. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes.
3. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour.
4. Add the lentils. Cover and continue simmering until the lentils are tender, about 60 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
This soup is a lot more filling and a lot more kick than a traditional tomato soup, making it great for lunches. The chickpeas add protein and fiber to keep you full, and they also give the soup a nice creamy texture. The chilli flakes are what make it special and give it a little punch. You can add less chilli if you don’t like spice.
The original recipe calls for white cannellini beans, and I later swapped it out for chickpeas by accident (I just happened to open the wrong can of beans.) What was actually a mistake turned out to be an improvement. The chickpeas give the dish a creamy texture, and there’s no white bean “skins” floating loosely in the soup which was a problem I had with the original recipe.
You can make a batch at the beginning of the week and portion it out into smaller pyrex containers. It goes great with a small salad, and while it does have plenty of protein, you may want a side of grilled chicken breast, or you can even add some shredded chicken breast straight into the soup itself.