Fall menu: Curb those afternoon cravings with an easy, super low calorie leek soup.

Sliced leeks, vegetable broth and salt and pepper is all you need to make leek soup. (Cute pumpkin pot is optional.)

By SARA VANDEN BERGE

The Husband and I are taking a trip to Paris in December to visit the Christmas markets, so of course we're watching Emily in Paris.

(Yeah, I know, I’m super behind on that.)

If you’ve watched the Netflix series, you’re familiar with Emily’s boss Sylvie, a bold, outspoken Parisian who said that women in her country stay thin by eating magical leek soup.

So, of course, I had to make it.

You’ll find a ton of online recipes for different variations of this low calorie meal, but I kept it very, very simple.

I made my first batch of leek soup this week and even The Husband is a fan.

Oohh, la la!

FOUR INGREDIENTS, THAT’S IT

Bundle of leeks

32-ounce vegetable broth

Salt and pepper

SO SIMPLE IT’S ALMOST CRIMINAL

Start by trimming off the dark green tops and root of the leek.

Cut the leek in half lengthwise, starting from the white part and going up to the light green part and rinse thoroughly with water to dislodge any dirt that might be lurking.

Place the leeks in a medium-sized pot, add vegetable broth and salt and pepper to taste.

(I also added about thee cups of water, but that’s up to you.)

 Boil until the leeks become soft.

Note: I love the smell and taste of leeks, but not everyone does.

If you are not a total fan of leeks, this recipe is not for you.

I enjoy a cup of this when afternoon hunger strikes and I need something to curb my appetite before dinner.

I hope you like it as much as I do!