Operation “I will not get sick” kicked off with a bang this afternoon.
An apple a day keeps the doctor away, right?
How about Apple Sauce and a Granola Bar? Does that count too? 😉
I had brought all of my gear for Hot Yoga tonight, but decided if I was going to stay well that I needed to stay away from a hot sweaty room and instead opted to rest in front of my TV with hot tea. The hot tea and rest really did help. I made the jasmine tea extra strong and just breathed in the lovely fumes to help clear my passages.
I was seriously considering a smoothie for dinner, but a big bowl of comfort soup had captured my attention.
This Coconutty Squash Soup is loosely based off of a Nutty Coconut Sweet Potato Soup Kath had made a while back. I didn’t have an exact recipe, so I went with my own add ins and ended up with this spicy rendition of the soup.
- 1 small Acorn Squash
- 1 Sweet Potato
- 1/2 Red Onion
- 1/2 T Minced Garlic
- 1 can Lite Coconut Milk
- 1 cup Vegetable Broth
- 1 can Chickpeas
- 1 bunch Kale
- 1 T Red Pepper Flakes
- 1/2 t Brown Sugar
- 1 t Garlic Salt
- Salt & Pepper to Taste
Coat a pot with olive oil and add the acorn squash, onions, and sweet potato. Cook for about 5 minutes on medium heat, add the coconut milk, vegetable broth, chick peas, and seasonings. Bring to a boil, then reduce and simmer for 30 minutes.
Once the 30 minutes is up, blend everything with a immersion blender, and taste for seasonings. Add more salt or pepper as necessary. I preferred the spiciness of this soup, so I went heavy on the red pepper flakes. 😉
When it reaches a taste to your liking, add the kale and cook until the kale has wilted.
I garnished my bowl with chopped nuts, raisins, and blue cheese.
The soup was delicious. I love the extra spice from the pepper flakes and the slight sweetness the brown sugar gave the soup. Comfort food in a nutshell.
Soup for the soul, ice cream for the throat.
There’s a Cooke Dough Cookie hidden under there somewhere. 😉
Rest, Rest, and More Rest (with a little Gossip Girl thrown on!)