Last updated on February 17th, 2020 at 03:34 am
As far as euphemisms go I think Spring Clean Golden Soup is a pretty good. Golden by colour, golden by name this soup is loaded with goodies; turmeric, ginger, garlic, kale and lentils to name a few. While it isn’t Spring, I think any time is a good time to restore our bodies balance and put out the trash.
I am working to restore some balance to my body because, and even I can’t believe I am saying this, I have started training to run a half marathon. OK, I said it. It is out there in the virtual ether and I can’t take it back. My finger is twitching uncontrollably but I am going to ignore the backspace button. I am training to run a half marathon and I haven’t gone nuts, I am oddly sound of mind.
I love to run, I have since my early thirties. In my twenties it was all I could do to muster a trot to the store for wine hitching my boobs over my shoulder like a backwards backpack. And then I hit my thirties and started eating things like Spring Clean Golden Soup and dates instead of lollies and I began to run. Every day. I ran away from my pickled twenties and towards…what? I am not sure, I am still running towards it but the running makes me feel stronger, like I’ll get there because if nothing else I have stamina and really comfy smelly joggers.
I stopped running for a while after the Elf was born and I missed it. So I am back and therefore I am back. I feel like me again. I run to clear my head and to take a small part of each day and remind myself that I am worth that time. Sometimes the Elf comes with me running around the lake with calls to “go faster” from her jogging pram and sometimes I am alone on my treadmill staring at a wall willing it to move. The wall never moves, but I do. With every step I move a little closer into the comfort of my own skin.
And so, I put it out there to the universe to convince myself, convince my feet and legs that we can do this and if we can’t, we can give it a roaring good go. I want the Elf to see her Mum give something a roaring good go no matter the outcome.
To run as much as I need to, I need balance. I love my sweets so I am working to find a happy place in my diet. This Spring Clean Golden Soup is a full-bodied bowl of healthy deliciousness. I’ve added all the good stuff which means I can totally still snarf my sweets and so begins the happy dance. Our golden bowl of yum includes…
- TURMERIC for its anti-inflammatory properties
- GINGER for digestion
- GARLIC for manganese , Vitamin B6 and C
- LENTILS for fibre and protein
- KALE for fibre
- CABBAGE for digestive aid
OK, so you see where we are going with the “Spring clean” thing, right? But, as the rule of the Goodness Kitchen goes, if it doesn’t taste good then it doesn’t matter how good it is for us. We ain’t eating it. This golden soup is lovely. We have had it unblended and we’ve blended it to a textured loose dahl consistency (leaving much of the vegetables whole) and either way, it is good. With each mouthful, you can almost taste the soup’s colour. Warm turmeric and ginger infused lentils followed by little pops of fresh zucchini, yellow squash, kale and cabbage and the odd hit of acidic tomato. Even the Elf had a small bowl and I did another happy dance. Elf + vegetables = happy dance.
I don’t mind missing my sweets occasionally if the new me gets to eat soups like this. Enjoy, x.
- 3 medium zucchini washed and cut into small cubes
- 5 yellow squash washed and cut into cubes
- 1 leek whites finely sliced
- 5 Tuscan kale leaves washed, deveined and thinly sliced
- 1/2 small wombok cabbage washed, thinly sliced
- 2 garlic cloves finely chopped
- 1 turmeric finger 2 inches, finely grated
- 1 ginger thumb 1 inch, finely grated
- 1 cup 250ml red lentils, washed and hard kernels discarded
- 1 400 ml can chopped tomatoes organic if possible
- 1/2 teaspoon sea salt
- 1 litre 1000ml vegetable stock
- 2 tablespoon olive oil
- In a heavy bottomed pot, heat the olive oil on low to medium heat and add the chopped garlic. Cook for 1 minute.
- Add the leek and cook for 2 -3 minutes or until soft.
- Add the squash and zucchini, the grated turmeric and the ginger. Stir and cook for 2 minutes.
- Add the chopped tomatoes and the vegetable stock.
- Bring the soup to a simmer and cook for 5 minutes.
- Add the lentils and cook on low heat for around 15 minutes or until the lentils are al dente.
- Add sea salt.
- Finally, add the chopped kale and cabbage and stir through. Take the soup offf the heat and put a lid on.
- Once the kale and cabbage have wilted either serve as is or pulse with a stick blender. Only blend a little to combine while leaving some texture. Taste and season if necessary.