When I come across a new song I like I do this thing where I listen to it over and over. Anyone else? I learned Allen does the exact same thing on our second date when we had the simplest evening listening to music, creating a playlist together and sipping wine. We basically listen to these songs until we don’t like them anymore and then move on to the next one. It’s still true to this day. Lately I hear the song ‘Burn Out’ by Midland playing in his office all the time! If you like country music and are just like us, look it up. You’ll listen to it three times in row. This Post Malone song is kind of my song right now; it’s just so fun and catchy! I used it in my Highlighted Instagram Stories where you can find the step by step process for making this Superfoods soup!
Things that make this Superfoods soup super:
- Mineral Rich & immune boosting (hello nourishing sweet potatoes, chickpeas and kale!)
- Contains natural antiviral properties (thanks, coconut milk!)
- Anti-inflammatory (the superpowers of curry powder!)
- So easy and quick to make, perfectly suitable for a weeknight dinner
- Freezes really well and makes for an even easier weeknight meal later
- Leftover soup is delicious over rice to switch things up
This soup is another recipe from the ‘Run Fast, Cook Fast, Eat Slow’ cookbook. We had it first at my sister in law’s house where I’m always amazed by her kid’s eating habits! Her little third grader ate all of his soup and said ‘Mom, that was awesome’. We didn’t have Hailey with us that day, but I doubt she would have made the same comment. Of course, that’s only because she wouldn’t even try this soup! I have a feeling some of you can relate, #pickyeaters 🙂
We’ve still been on a soup kick lately here in Ohio where Winter may never truly end. We see the light at the end of the tunnel every now and then, but the snow always seems to return. And when there’s not snow or ice, there’s a random wind storm we can thank for our first experience of losing power in the country!
Luckily, it was only out for about 6 hours. It happened overnight. I woke up around one something and the house was Silent which is just weird!! We only have a small generator right now so we hooked it up to the fridge and sump pump and stayed tucked under our blankets, animals included, until the power came back on around 6:30 AM. We had to prioritize and save the food first and foremost, especially since that was the day I made a big batch of this soup and had gone grocery shopping. The grocery store that’s just a few miles from our home actually lost power while I was there so continuing to shop and fill my cart in the now dimly lit store may not have been the most wise decision of the day!
At any rate, we’re back to snow today and it looks like highs in the 20’s this week so if you’re in the same boat I suggest cozy blankets, entertaining movies and big bowls of soup to make it a little more tolerable!
The perfect nourishing soup for your immune system this Winter!
- 2 Tbsp olive oil
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 2 tsp sea salt
- 2 Tbsp curry powder
- 1 sweet potato diced
- 1 13.5 oz can unsweetened coconut milk
- 1 14.5 oz diced tomatoes
- 1 15 oz can chickpeas
- 3 cups kale chopped, stems removed
- 1 Tbsp fresh lime juice
- 5 cups water
- shaved parmesan cheese for garnish
Heat olive oil in a large pot over medium heat. Add the carrots, celery, onion and salt and cook until softened. Add the curry powder and cook, stirring continuously, for around 30 seconds.
Add 5 cups water, sweet potato, coconut milk, tomatoes and chickpeas. Bring to a boil then reduce heat and cover the pot with a lid. Simmer, stirring occasionally, for 20 minutes or until sweet potatoes are soft.
Stir in the kale and continue to simmer until wilted. Remove the soup from the heat and stir in lime juice. Season with additional lime and salt as preferred.
Serve immediately and garnish with shaved parmesan cheese as desired.
Have a beautiful day!