Fennel & Watercress Soup Recipe
1 tbsp butter
1/2 large fennel bulb chopped
1 each small onion, thinly sliced
1 lb pototaes, peeled, sliced(4)
4 cup strong chicken stock
1 parsley, bay leaves
1 peppercorn, thyme
1 salt and pepper
1/2 cup whipping cream
1 tsp chopped parsley
1 large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over
medium heat until soft but not brown, about 5 minutes. Add potatoes,
stock and parsley, bay leaf, peppercorns and thyme enclosed in a
small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup
through food mill or puree until smooth in a food processor or
blender. Pour puree into a clean saucepan, bring back to boil and
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes
1/2 cup servings.
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* Don't forget the fiber
Cutting the carbs in your meals usually leads to fiber reduction as well. Check for low carb recipes that are rich in fiber to restore the balance.
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Be sceptical of the food label that boasts to be 'low carb' - check the nutritional information on the reverse of the can or packet. A good number of are only a little reduced and in some instances still higher than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - often the carbs are identical.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
Intrestingly, unlike numerous healthy agents, this useful phytochemical is not damaged if it is cooked, rather it is actually improved by being heated.
Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
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Fennel & Watercress Soup Recipe Category
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