Winter is that heavy time of year: heavy snow, heavy books, heavy bodies filled with excess carbohydrates from various Christmas goodies, heavy stews, and hearty dinners.
Having only joined yoga this past August, this is my first winter as a pseudo-yogini, manuevering my ways into a variety of positions thrice weekly. Although forcing myself to attend it at the beginning, knowing that eventually I would love it, I’ve come to terms with the fact that I really dig it! (Although, I digress, my hamstrings are terrible).
After I venture home from yoga, more often than not I dream of a delicious, fresh summer salad, brimming with local (IE from my backyard) vegetables and herbs, nuts, seeds, some local (IE Niagara) berries, and… perhaps a tahini/lemon/dill dressing?
Sometimes, however, the body becomes somewhat chilled during savasana and lunch preparation. While I still desire something that lacks the heaviness of most wintry meals, a chilled avocado smoothie isn’t really going to cut it.
That’s where pureed soups come in.
I’m not one to waste anything, and never understood why I see broccoli stumps in the garbage. I can easily peel and consume them, but they make an excellent soup, too.
Pureed Stumpy Soup
any seasonings and herbs you love
nutritional yeast (optional)
peeled broccoli stumps
other vegetables (baby spinach, carrots, cauliflower, peas, mushrooms… all great!)
dairy-free milk (optional)
Saute onions and garlic. Add everything else. Add water just to cover. Bring to a simmer, and let simmer until soft. Use the trusty hand blender (praised about before), give it a whirl until smooth, and add a dash or two of dairy-free milk if desired.
And then you are still in the mood for something warm-out-of-the-oven?
Serve with breadsticks.