Eat light and still feel full and nourished.
A nice light vegetable soup with fish (optional) is a nice way to transition from winter into spring, which is hopefully right around the corner. When we are longing for spring with the longer days, warmer weather, lighter clothes -and lighter foods, instead of going straight for the salad bar, try instead to lighten up your root vegetables by serving them in a broth. Root veggies are so nice to to treat our need for good carbs, sweetness, feeling full and satisfied AND vibrant and healthy. A dash of green from kale helps bring all this together into a nice way of eating by color, which is one of the chapters in my new book: EAT TO FEEL FULL and nourish yourself for good.
When we consider what to eat we often think calories, healthy or not, taste and what we are in the mood for.. it is all one big mix and that is often why it is so hard to change the way we eat and we end up going back to old choices.
The relationship we have with food is rich in stories and memories, feelings of comfort, bonding and experiences. We have to included all of it and that is the missing element when we go on a diet.
In my online program I teach how we can change our relationship with food so we eat to feel nourished, while still getting healthy and lose weight, but without the restrictive approach of dieting. You can learn more here.
- 8 cups water
- 2 cups cubed and peeled butternut
- 2 cups acorn cubed and peeled
- 1 cup leeks
- 1 cup parsnip
- 1 cup carrots
- 2 cup fingerling potatoes
- 3 cloves garlic
- 1 whole large onion
- Handful of fresh thyme
- 1 tsp green peppercorn
- 2 1/2 tsp crushed black peppercorn
- 2 tsp sea salt
- Cod or other white fish; 1-2 llb depending on how much fish to vegetable ratio you want
- Spoonful of white brown rice miso
- Bunch of kale, chopped
Peel and chop all the ingredients and put everything in a large stew-pot. Bring to a boil and then simmer for about 25-30 min. Check the vegetables are soft but not completely cooked.
Check the vegetables. Cut the fish into chunks and simmer for 5-10 min.
Add a spoonfull of white miso and the kale right before serving.