We're all relishing the current, balmy weather - our reward for enduring an especially grueling summer - but our pleasure is surely short-lived.
Winter is around the corner, bringing always needed rain, long nights and dreary days, and I'll bet even the thought of it has you reaching for chocolate.
Comfort food is the order of the day but, as the thermostat rises, so too does the needle on the bathroom scale.
Think thin whilst still enjoying essential winter warmth with this best loved Oriental Mushroom Vegetable Soup.
Crammed with seasonal vegetables, it includes a splash of soya sauce, a tipple of Kiddush wine, and fresh ginger, which adds an entirely new dimension of taste. It also includes a smattering of vermicelli pasta for substance and fill-you-up flavor.
Test-drive this slimming soup today and report back and tell me if it's become a family favorite.
I'm guessing it will be....it's surely a first choice of mine.
Slimming Oriental Mushroom Vegetable Soup
2 tablespoons (30 ml) canola oil
2 leeks, thinly sliced
2 teaspoons (10 ml) grated fresh ginger*
1 container brown mushrooms, chopped
2 sticks of celery, including some leaves, chopped
3 carrots, peeled and cut in matchsticks
1 cup spinach leaves, shredded (optional)
5 cups beef or vegetable stock
2 tablespoons (30 ml) Kiddush wine
2 teaspoons (10 ml) soya sauce
1/2 teaspoon sugar
1/3 cup thin vermicelli noodles or other tiny pasta
Slivers of fresh carrot or spring onion to garnish
1: Heat the oil in a large pot and lightly fry the leeks and ginger.
2: Reduce the heat, add all the vegetables, and toss until limp.
3: Add remaining ingredients, bring to the boil, and then reduce heat and simmer covered for 10 minutes.
4: Serve garnished with strips of carrot or chopped spring onion for freshness.
COOK'S NOTES: Keep ginger in the freezer and grate while frozen for ease. This soup doesn't make a huge quantity so feel free to increase ingredients for more. It's amazingly delicious and super low calorie and is best made exactly as described.