Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World - читать онлайн бесплатно полную версию книги . Страница 64
Directions
Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside.
Cut all veggies into matchstick-sized strips (use a vegetable shredder if you have one). Combine broth, carrots, zucchini, peppers, soy sauce, and lemon juice in a medium pot. Bring to a boil.
Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for about 5 minutes, until veggies are limp.
Next, reduce heat to the lowest setting. Very slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately. The result will be gorgeous bursts of egg bits in your soup!If you like, season to taste with salt and black pepper, then serve with lemon wedges.MAKES 4 SERVINGSSoup It Up!These add-ins are the perfect way to turn ordinary broth into a full-on meal!½ cup fresh or frozen vegetables (50 calories, 0.5g fat)1 chopped veggie burger patty (100 calories, 2.5g fat)3 ounces lean chicken, beef, or seafood (100 calories, 2g fat)½ cup beans—black, kidney, lima,etc.(100 calories, 1g fat)3 ounces tofu (65 calories, 3g fat)2 ounces Tofu Shirataki noodles (20 calories, 0.5g fat)Nutritional information based on averages.sassy salsa pumpkin soupPER SERVING (1 generous cup): 177 calories, 1g fat, 991mg sodium, 35g carbs, 8.5g fiber, 8g sugars, 9g protein This recipe was inspired by a Hungry Girl subscriber named Jacqueline. IT ROCKS!!!!!