Wednesday, 4 March 2015

#WIAW - Winter Soup Round-Up

We had a really nice quiet couple of days at home this past weekend. We had a Game Night and dinner with friends on Friday. I got my hair cut for the first time since August. I went for a long run with Jamie.

We binge watched HBO. I did a long 2 hour training ride with the guys from 3Sports. My friend Erin came over for a visit and some girlie time. And it was all pretty perfect!


I love weekends like this. These are the kind of weekends that actually help restore you for the start of work week. I feel rested. I feel organized. And ready to go.

Weekends like this mean I also have a chance to get caught up on the boring (but necessary) house stuff - like laundry, groceries, cleaning, etc. And groceries got me thinking this week...

We always plan out our weekly meals in advance. And I try to come up with a variety of meals that are healthy and packed with veggies. But there is something about this time of year that makes salads so unappealing to me. I think it has something to do with the fact that it currently feels like we live at the North Pole. But my body craves something warm, hearty, and delicious. So while I know salads are healthy and fabulous for you, I just don't want to eat them right now.

So we have swapped Salads for Soups.

The only problem with soups is that I often get stuck making the same recipes time and time again. So the week I scoured our recipe collection and opted for our tried and true Sage Onion Soup and this new White Bean Pancetta Recipe. It is really easy and really delicious!

White Bean Pancetta Soup

Ingredients:
4 tbsp. of EVO
2 gloves of garlic, Diced
3 thick slices of pancetta, cubed
1 habanero chili, diced
2 sweet peppers, diced
2 cans of cannellini beans, drained and rinsed
ground pepper to taste
2 cups of water

Directions:
1. In a saucepan, heat your olive oil. Sautee the garlic, add the pancetta and cook for 2 minutes until the garlic is golden,
2. Add the chili pepper and cannellini bean and let them cook for a few minutes.
3. Mashed beans with potato masher.
4. Add sweet peppers, ground pepper, and water.
5. Let simmer for 15 minutes. Serve and Enjoy


Nutrition tip: One of the benefits of soups is that all of the nutrients leached from the food during the cooking process are contained in the broth, unlike boiling or simmering vegetables where the cooking water is drained off.

This little recipe experiment reminded me that I have some pretty fantastic culinary friends. So I searched the interwebs for some delicious soup recipes to get me through the next few cold winter weeks. Here are a few of my favourites, all of which are on the meal planning agenda!

Angela from Eat Spin Run Repeat - Zucchini Noodle Shrimp Pho
Lindsay from Lean Green Bean - Salmon Corn Chowder
Heather from Fitaspire - Mushroom Tortellini Soup
Morgan from Wildly Fit - Broccoli Soup
Laura from Mommy Run Fast - Vegetarian Split Pea Soup
Lindsay from Cotter Crunch - Thai Coconut Cabbage Soup
Jenn from Peas and Crayon - Winter Vegetable Minestrone

SLURP!
Hope you guys enjoy!
Love Your Favourite Darwinian Fail,
Krysten