Getting out of bed is the hardest part of going to Saturday morning practice.
I got out of bed at 7am. I don’t get up that early for work.
At 8am this morning we began a 3 hour derby practice. SO glad I woke up.
A couple of amazing guest skaters – Rice Rocket and Varla Vendetta – were in town to lead a workshop. I’m not gonna lie – I was derby crushing. We learned some new drills and were able to do a quick scrimmage with our teams.
Then – because I am extra crazy – I came home and ran 3 miles. In 26 minutes!!! This is pretty fast for me. It is freezing outside and I think my body was just trying to get warm. 🙂
I love a souper-motivated Saturday. I also love Souper Jenny. Jenny makes creative, tasty soups fresh daily, along with salads and a couple of sandwiches. I have been known to:
- Drive 30 miles from my old office to eat there for lunch
- Save her daily email menus to remember a particularly interesting flavor combo
- Completely change my plans to eat dinner there on Thursdays for Grilled Cheese Night
All this to say that I finally attempted my own soup.
(I did make the Butternut Squash Apple, but I’d read like 40 recipes first. This one I just went into the kitchen and threw stuff together. 🙂 )
It isn’t half bad. In fact, it is pretty damn good!
Perfect for lunch after a frigid run.
White Bean, Butternut Squash, and Kale Soup
- 1 yellow onion, chopped
- 2 jalapenos, chopped
- 3 cloves garlic, minced
- 1 C (1 can) vegetable broth
- 3 C chopped tomatoes (I used Pomi)
- 1 C (1 can) cannellini beans
- 3 celery stalks
- 1 sweet potato
- 1/2 medium butternut squash
- 4 C kale
- 3 stalks fresh rosemary (~3 T)
- 1 T fresh lime juice
- 2 tsp paprika
- 1 tsp red pepper
- 1 tsp roasted cinnamon
- S & P to taste
Chop all veggies into bite-sized pieces. In a large pot, heat EVOO over medium heat. Add the onion and jalapeños. Saute 6-7 mins until onions are translucent and soft. Add in garlic and cook for another 1-2 mins.
Add in sweet potato, butternut squash, and celery. Stir to combine with the saute mixture and allow to cook for 10-15 minutes.
Pour in the vegetable stock, chopped tomatoes, and spices. Bring to a boil. Add beans and kale to the soup. Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape. Simmer for 15-20 minutes.
Salt & pepper to taste. If you like a thinner soup, add water or more stock and adjust spices.
Makes 5 servings (1 cup each).
My creation has approximately: 250 calories, 6 g fat, 42 g carbohydrates, 12.5 g fiber, and 10 g protein. It is also rich in Vitamins A and C.
My favorite thing about soup? It is souper (I know I know… I’ll stop) filling and can easily be made nutrient-rich and low-cal.
What is your favorite soup creation?