Yields 6 MetPro Servings Total
-For lower carb phases, swap russet potato for sweet potato (you will know if this is you because you won’t have baked potato as an option on your carb list)
-For no carb phases, swap potatoes for 10 oz chopped zucchini which would add an extra .5 veg carb per serving!
MetPro Serving Breakdown:
Meal Carbs = 0.5 (Basic: 7.5g meal carbs)
Veggie Carbs = 1.5 (Basic: 7.5g carbs)
Protein = 1.5 (Basic: 22.5g protein)
Fat = 0.5 (Basic: 7.5g fat)
- 1 large leek or onion, chopped
- 3-4 stalks celery, chopped
- 9 oz Russet potatoes, diced
- 1 Tablespoons olive oil
- 2.5 teaspoons dried dill weed
- 1/2 teaspoon celery seed
- sea salt to taste
- 3 6.5 ounce cans Bar Harbor chopped sea clams
- 1 large head cauliflower, chopped
- 1 can Bar Harbor fish or seafood stock
- 1/2 lb white, flaky fish (Haddock, cod, etc.)
- 3 Tablespoons ghee, divided
- 1 teaspoon Old Bay or favorite fish seasoning
1.) Add onion, celery, and potatoes to a large soup pot with 1 tablespoon of olive oil, 2 teaspoons dill weed and celery seed. Cook on medium until they start to soften (about 10 minutes). Add sea salt to taste. Strain the liquid from the cans of clams so the liquid goes into the pot and be sure to set the clams aside. Cover the pot and reduce heat to low-medium.
2.) While veggies are cooking, placed chopped cauliflower to a medium pot with the can of broth. Cover and bring to boil. Let cook until cauliflower is fork tender.
3.) Place fish in a large fry pan with 1 Tablespoon of ghee. Season with 1/2 teaspoon dill weed + your favorite fish seasoning (Old Bay works great here). Sea salt to taste. Cook, covered, until fish is cooked through, about 8 minutes.
4.) When cauliflower is fork-tender, transfer the whole pot (cauliflower + broth) into a blender. Add 2 Tablespoons of ghee, plus sea salt to taste. Blend until smooth.
5.) Add clams, cooked fish and cauliflower puree into the large soup pot and stir to combine. Continue to cook on low for 5 more minutes, then serve.
Recipe inspired by Erin Holt Health