As a child, there was no Dinner without Soup. Now, when I say Soup, I mean Old Fashion Home Made Vegetable Soup. Eating Soup is almost an Institution in France, and it is common saying talking about someone short that he or she probably didn't eat all his/her soup as a child. Maybe that is why I am tall...
Anyway. Every weekend, I make my soup for the coming week and keep in handy for "emergencies" such as "I need to eat something NOW but I don't know WHAT" or "I am so cold I could drink a hot Cocoa/Marshmallow"... Well, you get the picture; Soup is a diet friendly snack and unlimited consumption is allowed...
[click on photos to enlarge]
And for Dinners, I just add 1/2 cup of rice, barley or small pasta (cooked separately). Along with a slice of Turkey or Ham or Breast Chicken, and 1 slice of Whole Grain Bread and Cheese + a piece of Fruit, this Soup contributes to make a perfect winter light but well balanced Dinner.
Here is the recipe of one of my favorite Home Made Soup, strongly inspired by the ones my Mom use to make when I was little. My Mom prefers Potatoes instead of Carrots but I find it a little too starchy...
INGREDIENTS for about a Gallon of soup:
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3 liters Water
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2 packets Chicken Bouillon (broth) light fat
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1 - 16 oz bag Baby Carrots
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1 - 10 oz bag of Spinach leaves (fresh)
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1 tsp Basil leaves (dry)
Bring the water to a boil, add Baby Carrots and cook for 15 minutes. Then add Cabbage and Chicken Bouillon packages. Cook on Medium heat for 20 minutes more (until Carrots are tender but not quite completely cooked - it would cook faster if they are sliced into small pieces). Then add the Spinach leaves and cook for 15 minutes more. 5 minutes before end, add dry Basil.
Out of the stove, hand blend finely until the soup gets smoothly liquid. (See video here)
Bon Appetit! 
