Last week I had several of my friends over for a fun gathering that included shopping, wine, lots of laughing, and good food. By popular demand, I am sharing my latest and one of the more popular soups of the three I served.
My guests were, as usual, very KIND with their reviews but this Superfoods Soup is the only one not posted on my blog. And since it was a favorite among some of my guests, which meant I received several requests for the recipe, I thought I’d make it my next blog post. Lucky you?.
Ironically all three of my soups are my version form Shalane and Elyse’s cookbooks. I love both their books and have blogged about several of their recipes all the way from this amazing smoothie, to these protein bites, & this addictive homemade chocolate milk, and now a new favorite, SuperFoods Soup?.
So why is this called SuperFoods Soup? Well, in case you didn’t know all ready, sweet potatoes, onions, kale, and turmeric are all nourishing foods for runners. They are in high in anti-oxidants and anti-inflammatory properties. Coconut milk also has great anti-viral properties so I am really hoping this soup nips my cold in the butt!
This makes enough for leftovers which of course I LOVE. It’s perfect the next day over a scoop of brown rice. YUM! This freezes well too but since most often soup tastes better the next day, why bother freezing?
SUPERFOODS SOUP (via Run Fast, Cook Fast, Eat Slow)
INGREDIENTS:
- 2 tablespoons coconut oil or EVO
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 2 teaspoons Pink Himalayan sea salt
- 2 tablespoons curry powder
- 1 medium squash or 2 large sweet potatoes, diced
- 1 can unsweetened coconut milk
- 1 can diced tomatoes
- 1 can chickpeas or white cannelloni beans
- 3 cups of fresh kale or power greens
- juice of lime
DIRECTIONS:
- Heat the oil in a large pot of medium-high heat. Add the celery, carrots, onion, and salt add cook stirring occasionally, until softened but not brown. Add the curry powder and cook, stirring continuously, for 30 seconds, being careful not to let the spices brown.
- Add the 5 cups of water or broth, sweet potato or butternut squash, coconut milk, tomatoes, and chickpeas or beans to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until he squash is soft, about 30 minutes, be careful not to overcook.
- Stir in the greens and simmer just until wilted. Turn off the heat and stir in lime juice and salt, if needed.
I could eat soup year round….do you have a favorite you like when you have a bad cold?
What is your favorite season? I love fall!
Do you have Run Fast Cook Fast Eat Slow cookbook?
Leave a Reply