Warm Soup on a Cold Day
The cold weather is beginning to settle into my bones. This may be due to my stubborn decision not to turn the heat on in my house until Thanksgiving, but the days are definitely getting cooler. I am dawning gloves and a hat on my early morning run and can see my breath in the crisp evening air as I walk my dog after work. Once the cold settles in, I have a hard time shaking it and am always looking for a warm cup of tea or bowl of soup to wrap my hands around and warm my body from the inside out.
Not just warm, but warm and nourishing foods are important fuel for your body this time of year. As you can learn in Monday’s post, warming and nutrient rich foods can help fortify your internal systems that tend to weaken this time of year, such as your adrenals that help manage stress, energy production and immune function.
With a tightened budget as the holiday season creeps up on me, I have been making a lot of soups. But, by making homemade broth from my Full Circle veggie scraps and adding ingredients like beans, split peas, winter squash and ginger, I am sure I am not scaling back on important healthy foods.
This weekend, with a bit of leftover cabbage, beet greens, onion celery and carrot tops and kale stalks, I made a beautiful deep maroon colored broth. It made last night’s dinner, curried split pea soup, a quick but highly nourishing meal (The juice or broth made from cabbage is considered somewhat of a “miracle food…more on that next week).
- 1 tbsp butter
- 1 cup yellow onion, diced
- 5 ribs celery, diced
- 5 cloves fresh garlic, diced
- 2 tsp salt
- 1 tsp fresh ground pepper
- 2 cups split peas
- 4 cups vegetable broth
- 2 tsp green curry paste
- 2 tsp fresh ginger, ground or finely diced
- 1 can coconut milk
- ½ cup fresh cilantro, chopped
- *4 tbsp labne - optional (a thick strained yogurt available near the sour cream in the dairy aisle)
- Melt the butter in a large pot over medium heat. Add the onion and sauté until translucent (about 5-7 minutes). Add celery and cook for another 3 minutes. Add the garlic and cook for one more minute. Add the salt, pepper, peas, broth, curry paste and ginger. Bring to a boil, reduce heat and simmer for about an hour or until the split peas are soft. Add coconut milk and chopped cilantro and cook for 5 more minutes. Ladle into bowls and serve immediately with a dollop of lebne atop each.