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First published 4/10/14
I’m on my first-ever Fuel Cycle, and I must say that I was a bit concerned about getting filled up on the Fuel Pull days. So I concocted this soup for lunch, and it turned out so yummy that I decided to share it with y’all. This makes one serving, but you could probably make a triple or quadruple batch and keep the leftovers in the fridge, heating as needed, so you only have to get the food processor out once. I haven’t tried that yet, though.
Feel free to substitute a white fish for the canned salmon if you want an ultra Fuel-Pull version.
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups water
- 3 slices of onion
- Assorted vegetables of your choice (spinach, cooked green beans - basically any cooked or soft non starchy veggie of choice)
- ¼ cup canned wild-caught salmon
- 1 T tomato paste
- 1 tsp. prepared horseradish (you may need to omit this if you have food allergies)
- ½ tsp. dill weed
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- An extremely small amount of sweetener, such as THM Pure Stevia Extract Powder
- ¼ tsp. glucomannan
- ⅓ - ½ cup 0% Greek yogurt
- In a saucepan over medium-high heat, combine all ingredients except for the glucomannan and Greek yogurt. Cook until the vegetables are soft. You can also just heat everything in the microwave for a few minutes until good and hot.
- Puree in a food processor until smooth, and then add the glucomannan and Greek yogurt.
- Mix again in the food processor. You can eat it as is or reheat it before serving to return it to a piping hot temperature.
- (Optional) Top with ½ a crumbled Light Rye Wasa cracker, a sprinkle of parmesan cheese, and some paprika.