Ok, this is what I had for lunch today and I was really full after eating it. I really enjoyed the flavors and texture of it. It has the mouth feel of a much richer soup, so it did not feel like make a "diet" choice.
Carrot and Cumin Potage
Total time: 30 minutes
Budget: economy dish
2 Tbsp. olive oil
1 large onion chopped
2 garlic cloces, crushed
2 tsp. cumin seeds
450g/ 1 lb. carrots, sliced thinly
1 large potato, chopped or sliced
1/2 litres/2 pints vegetable stock (I used homemade)
400g/14 oz. can cannelini or haricot beans, drained (I used dry beans cooked the day before)
salt & pepper to taste
natural yogurt, to serve (optional)
1 tsp. dried parsley
1) heat the oil in a pan and dry the onion until softened, then add the garlic, cumin seeds, carrots and potato and cook gently, stirring until the carrots and potato begin to soften.
2)Add the stock and seasonings and bring to a boil; cover and simmer for 15 minutes. Leave to cool slightly, then puree in a food processor, blender, or with a stick blender (staff mixer?).
3)Return to the pan, stir in the beans and simmer gently until heated through. Transfer to serving bowls, swirl in the yogurt (optional) and garnish with fresh parsley (optional)
Per serving: Calories 253
I have not been able to successfully add this recipe to the database (always get an error), so I do not have the full nutritional information yet.
To get what you want, stop doing what doesn't work!