I spent the entirety of 2014 either pregnant or nursing. Needless to say, I fell victim to a ton of food cravings this past year. A new year has begun so it’s definitely time for a detox! When you think of detoxing you probably think of juicing fasts, water pills, and icky cleansing fads. I’ve done them all. I’ve lost weight on them all. I hated them all, especially the Master Cleanse.
It wasn’t until I read the lovely and insightful book French Women Don’t Get Fat that I started to look at detoxing differently. In her non-diet guide to living well, Mireille Guiliano changes the way you think about food as she reveals the ingredients for a lifetime of weight control known as the Magical Leek Soup. I don’t know about you but I’d much rather live like a French woman and emphasize freshness, health, and pleasure in my weight loss endeavors.
This recipe is my take on Mirelle’s leek soup detox. I usually double this recipe, eat it three times a day for 5 days, watch the scale drop 4 to 6 pounds, and enjoy every second of it.
Leek and Cabbage Soup
2 tbsp olive oil
2 leeks whole leeks
1/2 head cabbage
1/4 cup white wine (or white wine vinegar)
4 cups vegetable stock
1/2 squeezed lemon
Salt to taste
Ground pepper to taste
1/4 cup parmesan cheese
1. Clean and chop the leeks.
To prepare the leeks, first chop off an inch or two of the white root end. Then cut off the dark green section where the leaves begin to separate. Slice the white base lengthwise in half vertically and horitontally. Slice each part into half-circles. Fill a large bowl with cold water and place the chopped leeks in it. Swirl them around with your hand to help separate the dirt from the leeks. The dirt will sink to the bottom. Discard the outermost green leaves, trim off an inch from the top. Rinse and chop them.
2. Wash and chop the cabbage and the peeled shallots.
3. Heat oil in a medium stock pot.
4. Sauté shallot until translucent, about 2 minutes.
5. Add leeks, and cook, stirring frequently until leeks begin to soften, about 5 minutes.
6. Add cabbage and salt. Cook, stirring, until cabbage begins to soften, about 10 minutes more.
7. Stir in the wine or wine vinegar.
8. Add the stock and bring to a boil.
9. Season to taste with salt and pepper. Add the lemon juice.
10. Reduce the heat to a simmer, cover and cook until cabbage is soft, 15-20 minutes more.
11. Serve and enjoy, sprinkled with parmesan.
I’m doing a Leek & Cabbage Soup detox this week! Join me.