Weight Watcher Wednesday: Thai Soup and Spring Rolls

Besides having my normal Wednesday recipe I wanted to share with you an interesting chart I saw on the Kitchn.  You can go to the site and get the chart for yourself if you would like to spread the word.  I offer up this chart to raise awareness because, wow, I didn't know a lot of this stuff on this chart.  We do not drink soda as a rule.  I never buy it, save for maybe a party or something.  Gladly, it is one habit I have successfully stayed away from.  This chart is rather enlightening. Click on it to get the code or to see it larger.

Via: Term Life Insurance

A little sobering, isn't it?

So, anyway back to the light cooking. I found this

This recipe, although I changed it up a bit, was found in the Flatbelly Cookbook.  I have to say it is a great recipe book.  Every recipe I have tried or had at a friends house has been fabulous.  So far I have tried about seven of the recipes.  Spring Rolls though are really easy to make light.  And really it is always about the dip for me anyway.

I had no cilantro, basil, or even lettuce on hand. I substituted with spinach.  It ups the nutritional quotient anyway.

The soup is my own creation. Fairly light and definitely tastey. The thing about using all those spices is that it doesn't really add calories but it adds flavor without adding a ton of fat.

I just have a thought to share with you about fish sauce. Don't get all eeked out about it. It is just anchovy. Anchovies are in Worcestershire sauce. Lot of people are unaware of that. But here is the tip, the lime juice balances out the fish sauce. You really don't have fish flavor but you have lots of flavor. If it does taste somewhat fishy to you, just add more lime juice.


Roasted Butternut and Cauliflower Thai Soup


2 quarts chicken stock
2 cups roasted butternut squash
4 cups cauliflower florets
2 cups sweet potato
2 tablespoons red Thai paste
2 tablespoons Thai fish sauce
2 garlic cloves
1 inch piece of ginger
2 tablespoons lime juice
1/2 of a can of full fat coconut milk ( you can freeze the other half for another time)
salt to taste
red chili flakes if you like a little more heat

In a stock pot combine all the ingredients except for the coconut milk.  Let cook until all the cauliflower and sweet potatoes are tender.  Puree soup and add the coconut milk.

Garnish with cilantro if you have it and or peanuts.

The whole recipe, save for the peanuts as garnish is about 700 calories.  It makes a lot really.  So probably less than 100 per cup.  My broth is totally trimmed of fat.  It all depends on your ingredients so use this as a general rule.