I give up.
Summer is a distant memory, autumn was lovely but short-lived, and winter – not the beautiful, crisp white winter you see in the movies, but the gray, dreary and rainy UK winter – is upon us. Long sleeves and hoodies are no longer going to cut it. It's winter coat and gloves time. And at this moment, I am soaked to my very bones from a sudden torrential winter downpour on my way back home. BLEURGH.
In my experience, there is only one thing that can save me from this wet winter dreariness.
A spontaneous holiday to the Caribbean!
And if I can't book my flight to the Caribbean, the second best option is a massive, warming bowl of soup.
Just in case you guys are feeling the same as I am and you also got stuck in a torrential downpour, today I'm giving you a great recipe I've found for Sweet Potato Soup, which I like to pair with a pomegranate and pear spinach salad.
Sweet Potato Soup with Pomegranate, Pear and Spinach Salad
What you'll need for the soup:
1 Tbs. unsalted butter
1 leek, white portion only, thinly sliced
2 celery stalks, chopped
2 large sweet potatoes, peeled and chopped
4 cups chicken stock
1 Tbs. dried sage (optional)
What you'll need for the salad:
1/3 cup walnut pieces
3 Tbs. cider vinegar
2 Tbs. extra-virgin olive oil
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 ripe pears, cored and sliced
100 g pomegranate seeds
Now get started with the soup...
- In a large stockpot or saucepan, melt the butter over medium high heat.
- Once the butter is melted and foaming, throw in the thinly sliced leeks and chopped celery and sauté for just a few minutes until translucent.
- Add in your sweet potatoes and stock, stir to mix everything around, and bring to a boil.
- Once boiling, reduce heat, cover and let simmer until the sweet potatoes are soft (this could take up to 30 minutes).
- While the sweet potatoes are boiling, do your mobility homework.
- When the sweet potatoes are soft, uncover and let cool (trust me, you don't want to put hot liquid into a blender.... it's messy).
- Pureé the sweet potato mixture until smooth, ideally with an immersion blender, but a food processor will do the trick as well.
* If you are making this soup ahead of time (well done, you keen bean!), put it in the fridge until about 30 minutes before you would like to serve it. If you are making this to be eaten ASAP, move on to the next step...
- Add the dried sage and bring the soup back to a simmer over low heat, stirring occasionally.
While the soup is reheating, get started on your salad...
- Heat a non-stick frying pan over high heat until very warm
- Add the walnuts to the frying pan and toast them (don't add any butter or fat to the pan) until they are fragrant, flipping them in the pan regularly. Set aside.
- Mix the spinach, pomegranates, toasted walnuts, and sliced pears in a large bowl. Set aside.
- Whisk together the olive oil, cider vinegar, and dijon mustard until well combined. Season with salt and pepper and add to the salad.
- Top your salad with bacon or grilled chicken and serve alongside your now piping hot soup.
WORKOUT OF THE DAY
A) Power Clean: 5 x 5
After all that time working on power clean skills, it's time to get some weight on the bar!
7 rounds for time
11 deadlifts @BW
100 m sprint
Air Force Staff Sgt. David “Sham” Wieger, 28, of North Huntingdon, Pennsylvania, a special agent for the Air Force of Special Investigations, Detachment 303, Travis Air Force Base, California, died Nov. 1, 2007, near Balad Air Base, Iraq, of wounds sustained from an improvised explosive device that struck his vehicle. Wieger is survived by his parents, Michael and Loreene; brother, Michael; sister-in-law, Brenda; and many aunts, uncles and cousins.