One of my new year resolution is to lose some pounds … what a shock right?
I haven’t posted yet any of the dishes I made for Christmas and New Year, for which now I have to pay with salads, but I will soon.
So, the best way to lose weight, is of course through diet and exercise.
You can get thinner only by dieting, mostly not eating anything, but then you also lose all energy and your body might look skinny but it will also look a little saggy and sad, like a withered apple.
A great way to cut on your calories and still eat healthy and avoid feeling hungry all the time is to consum a lot of soups (no cheese, sour cream or butter in them, tho!).
For this soup you need:
A. the chicken
B. the veggies
4 – 5 chicken thighs
1/2 cup chopped parsley
1/2 sweet onion
8 small carrots (or 3 big carrots)
2 celery sticks
5 small peppers (or a big one)
1/2 cup peas
5 whole romano tomatoes
2 tbs tomato paste
sea salt & black pepper
2 tbs olive oil
Fill a big pot with water and bring it to boiling temperature.
Cut the chicken in small cubes, and put it into the boiling water.
Make sure you remove the white foam forming in the first couple of minutes after starting to cook the meat and keep the stove heat at 5 (medium- low heat).
While the meat is cooking, cut all the veggies in very small cubes.
Add them to the soup.
Season the soup with salt & pepper, add the olive oil and let the soup simmer on low heat for 30 minutes.
Peel the tomatoes and cut them into very small cubes (can use canned tomatoes also).
Put them into the soup.
Dilute the tomato paste with 1/2 cup warm water and add it to the soup.
Let everything simmer for another 20 minutes.
Beat the egg with a fork and add it to the soup while stirring the soup with the fork (the egg with coagulate in thin strips).
Add the chopped parsley and the lemon juice, cover with a lid and let it rest for 10 – 20 minutes before serving.
Serve with pickled or fresh hot peppers ( help speed up your metabolism and it’s really good).
P.S. I lost 4 pounds just by writing this recipe! 😀