Is it just me, or does New Year’s Eve feel so very far away in memory? We haven’t even left the month of January yet, but the holidays feel like they were months ago. The transition into 2016 for me was spent on the couch, running a slight fever and blowing my brains out through my nose. Roark, who is highly disciplined at keeping a journal, making record of his day each evening, noted that apparently this is a NYE tradition for me. For the last four years, I’ve spent the holiday either in death’s grip or pumped full of more medicine than cocktails.
At least I know it’s not a bad omen. Each year has progressively gotten better than the past. Sure, there were some low times, and very low times, but looking back I can see all the growth that has delivered me to this point. So, what have I been up to while I’ve been away you ask? Well let’s see…
There was my 29th and 30th birthday, both celebrated with loved ones at Hilton Head Island. I took a life-affirming trip to France for a dear friend’s wedding, which included a side trip to Italy eating lots of gelato on the Mediterranean Sea. I joined the Junior League of Atlanta, meeting some amazing women and finding an outlet for my passions of volunteerism. I took on a new sport, learning how to play tennis and failing miserably at my tennis league. My sister and I traveled to New York, celebrating the life of my Dad, whose ashes we spread at Battery Park after he passed away this fall. I transitioned back into freelance work and worked to grow my own company.
… That about catches you up. I’m sorry to you and myself that I haven’t been very regular in making recipe posts. There was a long period there where I just wasn’t cooking—not for fun anyways. And I certainty wasn’t writing. I’m looking to 2016 to change that. I’ve been back in the kitchen recently and have been feeling inspired.
So with that, might I share an amazing soup recipe with you? This Curry Cauliflower and Lentil Soup nursed me back to health earlier this year. It’s the perfect ailment for a pesky winter cold. It thawed me out on those cold days where I retreated under a pile of blankets on the couch. I must credit my friend Chelsea, who is health coach and mother of five, with this recipe. It’s a favorite of her kids because of the rich flavor, and she loves it since it’s easy to make and super healthy. After she made it for Christmas dinner, I was practically begging her via text for the instructions.
Technically, we still have about 8 weeks of winter left. If you’re feeling run down or just need a lighter meal after all the heavy winter cooking, keep this recipe in your back pocket. I hope this soup can be as restorative to you as it was for me.
- 2 Cups of Dried Lentils
- 1 Red Bell Pepper, cut into thin strips
- 1 Small Head of Cauliflower, chopped into half-inch pieces
- 1 Yellow Onion, chopped
- 1 Bunch of Kale, destemmed and torn into one-inch pieces
- 1 Cup Shredded Carrots
- 10-12 Cups of Vegetable Broth (use more or less depending on how thick you want the soup)
- 3 Tablespoons Curry Powder
- Salt and Peper to taste
- This recipe works well cooked in a crock pot or on the stove top. The crock pot will take 6-8 hours cooking time, and the stove top takes 30 minutes. You have the flexibility to make this before you leave for work, or throw it together quickly when you get home.
- If you are cooking this in the crock pot, put all the ingredients into a 5-quart or bigger crock pot (it will be full) and stir to combine everything. Cook on low for 6-8 hours, and then serve warm.
- If you are cooking this on the stove top, put all the ingredients into a large 5-quart or bigger sauce pot and stir to combine everything. Bring to a boil, then lower the heat to medium and simmer. Cook for 3 minutes, or until the Cauliflower pieces are soft. Serve warm.