Eating to feel nourished can be really hard
This time of year soup is a great transition food because eating gets confusing when we cannot predict the weather. We think it is going to be warm and then it is cold, or we dress up with a sweater and coat and then the sun comes out. This is just one of the reasons diets and meal planning goes wrong; life is unpredictable and so is the weather and with that come different needs and desires. So we have to learn how to navigate our food-day instead of being rigid, this is the way we learn to master our food choices instead of feeling like we have to exercise control. In my new book EAT TO FEEL FULL I talk about how to eat to feel nourished by staying in touch with our bodies’ need for food, fuel and comfort, which is all wrapped up in NOURISHMENT.
Sweet potato, leek, fennel soup w. shrimp (optional)
- 2 leeks
- 1 fennel
- 1 sweet potato (or you can use yam)
- 1 large Vidalia onion
- 4 shiitake mushroom (dried or fresh)
- 7 cloves of garlic chopped
- shrimp 4-6 per person – omit if you are vegan.
- whole pepper corn
- 8-10 cups of water depending on how high a batch you want to make
- white miso (optional)