One of the things I love most about the holidays is enjoying delicious food with friends and family. In the past I would always host events like cookie exchanges, wine and cheese nights, or some other variation of a sweet treat party. But this year with so many events, school programs, and last minute to-do’s, I decided to switch it up and host a Soup Exchange.
The Soup Exchange idea came to me after a friend sent me a little nutrition reminder on the importance of warming foods this time of the year. Often I hear from clients and friends that they struggle with cravings and lack of energy this time of year. There are many things that can contribute to this, and what we eat is a major player. This time of year our body needs foods that are warm, comforting, and easy on our digestive system. Things like smoothies, cold salads or even cold pressed juice can be too hard on our digestive system leaving us feeling tired, cold, and cravings foods that warm our bodies up.
So, this year I decided to get a couple friends together, make a few soups and do a soup exchange to not only support my warm eating but also to add variety to my weekly meals.
All you need to do is invite a few friends over. Each person brings 1 type of soup, packages for each person attending. If you have 5 friends, you all end up going home with 5 different soups! How good is that?
This is also a great way to prep meals together and support one another in making healthier decisions when it comes to our meals. It’s so much easier to stay on track when your meals are already prepped and you’re not trying to figure our what to make last minue!
I made my soup servings for up to 6 people, this way my friends could feed their family or use it for a couple lunches/dinners that week.
This is currently one of my FAVOURITE soups from Natalieshealth.com!
- 2 tablespoon extra virgin olive oil
- 1/2 cup white onion diced
- 2 cloves garlic
- 3 large carrots peeled and cubed
- 1 cup celeriac root peeled and cubed
- 4 ½ cup low sodium vegetable broth
- 1 inch (2.5cm) fresh ginger root peeled and sliced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- a pinch of himalayan salt
- a pinch of cayenne pepper
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook 3-4 minutes, stirring often until onion is translucent.
- Add carrots and celeriac root. Sprinkle with pinch of salt. Cook, stirring often, for 1 minute. Don’t let the carrots or onion brown.
- Pour in vegetable broth. Bring to a boil. Add ginger, cover and cook for at least 20 minutes, or until carrots and celeriac are tender.
- Remove from the heat. Puree in blender until very smooth. Return the soup to the saucepan and stir in turmeric, cumin and cayenne pepper. Add more salt to taste. Pour the soup into bowls and serve.
- Garnish with cumin and/or parsley.
Keep refrigerated up to 3 days. Can be frozen up to 3 months.
Serve with a Matchsticks delicious fermented sourdough on the side
Share this post on your social media and tag me! I would love to see your soup exchange!
Photography By: Megan Bustard