Two Easy Green Soup Recipes for Busy, Health-Conscious Runners
Dear A & H… Because it’s been such a busy, unpredictable week, it’ll only be a short letter today. Thankfully, the one thing I could count on, soup I made and froze last month, has been a lifesaver. In fact, not having to prepare meals this week has given me just enough time to sneak in a couple runs. I love to cook but, if given the choice, cooking goes before exercise. Maybe these two recipes will be “lifesavers” for you, too. Couldn’t help but share. ت
The Trials of Cooking
From my very first job at 15, I seem to have always worked around food. I’ve been a cashier at a fast food restaurant, scooped ice cream, chopped produce, hostess-ed, waitressed, washed dishes, cooked at industrial kitchens, and, once graduated from college, pursued trying to advocate on behalf of Nutrition as a Clinical Dietitian.
So, while I thoroughly enjoy being around food, eating hasn’t always been pleasant. This, the result of years of daily stomach aches and other GI unpleasantries. But, a tale left for another day.
For now, focusing just on meal preparation (not eating), nothing beats executing a recipe with precision (to make it right) and a little creativity (to make it interesting) to transform cooking chores into nothing short of fun.
That is until you have kids.
They Say It Like It Is
Little ones are Truth personified.
In brief, they cut to the quick and don’t mince words…or facial expressions…in response to what they’re not fond of.
So, while there was once a time when I looked forward to a newspaper’s food section, all in an attempt to find an interesting recipe to try, once I had kids, it really didn’t matter anymore. When they entered the picture, experimentation became a thing of the past. I did stay loyal to “healthy,” however. “Healthy” could never be abandoned.
With this new norm now established, I had to change course and accept a more streamlined relationship with food. One where recipes were simple and meals quick to prepare. Of course, there were moments when I slipped up. Times when I entertained the notion that it would be nice trying something different. But, if that “something different” required a lot of time prepping, preparing, and cleaning up…well, shame on me.
I should have known better…should have realized what traveling down that “road of futility” would lead to…
…with food, effort ≠ appreciation.
Reality Check
On the surface, no matter which way you look at it, this makes all the sense in the world.
Until a certain age, what child cares if you acquired the freshest basil and shredded Parmesan by hand, put a plate of homemade pesto pasta next to a plate of buttered noodles and the winner is obvious.
“Aww…I thought you were making french fries.”
Actually, even for adults, less is often more when it comes to most meals. Gourmet and fancy are nice but, similar to what would happen if Christmas were celebrated every day, it wouldn’t stay special.
Granted, even when things are simple and straightforward, not everything will be a hit. Outside of taste, there’s a world of textures and colors to contend with. For example, and much to my dismay, I heard from a trusted and impartial source (AKA grandparents) that my precious children (then, maybe 5 and 3 years old), if ever stranded on a deserted island, would definitely not take my pureed green soup with them. I admit, it was a recipe in progress but, geez, was it really that bad?
Ahh, the grief. 😢
Bye, healthy and trusted green soup.
Fortunately, after years of going without, green soup is again on the menu. Two different kinds, in fact. Both have been well received by my now grown kids. Their grandparents, too, who, as always, can be counted on for their honesty. 😏
Two soups that would definitely make the cut for deserted island fare. Yay!
Now comes the fun part, sharing these recipes with you. One’s “Leek and a Couple Potatoes Soup,” the other, “Curried Green Pea Soup.” They’re easy, tasty, freeze well, and best of all, are homemade.
But, before getting to the recipes…
A Lecture
It goes without saying that, for most people, making conscientious life choices that are congruous with “health” (versus “just surviving”) can be challenging. The desire might be there but, because we live in a 24/7 world with endless “to do” lists, trying seems impos…almost impossible. 🙂
When we reach this point, though we know it’s important, pursuing health becomes a project for our future selves. Unfortunately, before we know it, tomorrow’s here and nothing changes. Take-out still makes its way onto our tables and exercise falls by the wayside. We all know this story well, yet, it really can be different.
Really!
Concerning just the food part of the “health” equation (good food + exercise + relaxation = health), while the gold standard will always be “fresh-from-scratch,” an equally admirable approach is simply doubling, even tripling, recipes and saving the extra for another day. That’s it. Simply capitalizing on the time it takes to make one meal to produce many others and storing left-overs in the refrigerator (for up to 3 days) or freezer (up to 6 months) until needed.
Because, to put it bluntly, no one is going to care as much as you when it comes to what you put in your body. No one. From individual ingredients…to pot…to plate, YOU will take care of YOU best.
For runners, this is especially important because food is both fuel and insurance. Choose the right fuel and its insurance for best performance.
Okay, end of lecture.
Thanks for listening.
Now, on to the recipes! (Which, by the way, freeze nicely.)
Leek and a Couple Potatoes Soup
Ingredients:
- 1/4 cup olive oil
- 3 large leeks, chopped
- 4 cups vegetable broth
- 2 cups water
- 2 medium-sized potatoes, cut into cubes
- 1 tablespoon curry powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Directions:
Heat the olive oil in a stockpot over medium heat. Add the leeks and cook until softened, about 10 minutes.
Next, add the vegetable broth, water, and potatoes. Increase heat and bring to a boil. Cover the pot, reduce heat to maintain a slow simmer, and cook until the potatoes are tender, about 25 minutes. Add the curry powder, cayenne pepper, and salt.
Finally, puree in batches by filling a blender pitcher no more than halfway full. Cover and, while holding the lid firmly in place, pulse a few times before blending soup at a higher setting.
Substitution: Use 1-1/2 to 2 cups sweet potato or yams for the potato.
Curried Split Pea Soup
Ingredients:
- 2 tablespoons butter or olive oil
- 1 cup onion or leek, chopped
- 4 cloves fresh garlic, minced
- 1 bag (16 ounces) dried green peas, picked over and rinsed
- 6-7 cups broth (vegetable or chicken)
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped carrot
Directions:
Place butter or oil in a 4-6 quart stockpot over medium-low heat. Once melted, add the onion (or leek) and garlic and cook until softened, about 4-5 minutes. While cooking, occasionally stir the onion and garlic to prevent browning.
Next, add the peas, 6 cups of broth, curry powder, salt, and pepper. Increase heat and bring to a boil. Cover the pot, reduce heat to maintain a slow simmer, and cook until the peas are tender, about 45 minutes. If a thinner soup is preferred, add the additional cup of broth. Finally, add the chopped carrot and cook an additional 5 minutes. Taste and adjust seasoning as needed.
Addendum
If making these soups to freeze, glass or metal containers, even mason jars, are recommended over plastic. Once frozen, use within 3-6 months of freezing for best quality and flavor. Freezing for a longer period of time is completely safe but taste does suffer. To thaw, just leave in the refrigerator for a day or two.
Finally, if YOU have a green soup recipe that you’re willing to share, please do. 🙂
Go green power!
Much love, O.M.
P.S. Have you found this post helpful? If “Yes!,” please consider sharing, loving your body with a few miles today, and signing up for notice of new content. Thank you!
P.P.S. No spam ever. Staying away from processed is a healthy thing to do. 🙂
