Soups are my favorite way to keep weight under control, and also stave off stress eating. They are comforting, healthy ( if home-made) and they feel like a warm hug on winter a day.
Soup are a great way to add more fibers to your diet, they can be made in advance and frozen.
This courgettes and shallot soup is low calories, super easy to make with easy to find ingredients. Shallots are pre-biotic meaning that they feed the good bacteria in your gut, and they are rich in quercetin which is a flavonoid that has also the property of increasing cellular uptake of zinc, so important to fight off viral infections.
Courgettes, are low in calories, low in carbs, and rich in various traces of vitamins and minerals like potassium and manganese.
Thyme and garlic have both anti-bacteric properties so great during winter time.
If you want to increase the nutritional value of the soup, or simply use up some green leaves leftover, you can add and handful of watercress leaves. Other options include baby spinach or rocket leaves.
- 1 big courgette or 2 small ones
- 2 shallots
- 1 baby potato
- A sprinkle of olive oil
- 1 Kalo organic stock cube
- 1-2 garlic cloves ( optional)
- 1 sprig of thyme ( optional)
- Extra-virgin olive oil & Parmesan shavings
- Pumpkins seeds
Simply peel the shallots and potatoes and place them in stock pot with the other ingredients and cover with some water.
Bring it to boil, then let it simmer for 30min. Bend it and serve with your choice of toppings.