It is starting to get cold in the mornings and evenings in Victoria, which means soup season is here! I think soups are under appreciated as post training meals. They are liquid, meaning they helpful for both fueling and re-hydration, they are warm, which can be a major bonus after a really, really cold ride or run, they are always easy to make in advance and heat up when needed.
I made this soup a few evenings ago, ate some for dinner and then heated some of the leftovers after an afternoon run the next day. Perfect.
If you can find turmeric root, use it instead of powder (peel and mince it). It is stronger than the powder, so take that into consideration. The root tastes so much better, but it can be tricky to get your hands on it sometimes.
Turmeric has anti-inflammatory properties and while I think most people freak out too much about inflammation post exercise, it still has room in your diet. The thing is, inflammation post exercise is an integral part of training. I will simplify things (at least for now, it is a topic on its own!) and just say that stress leads to adaptation, which leads to getting better. Then the stress needs to be increased, more adaptation occurs and the cycle goes on. So many athletes go from one extreme to the other... From under-recovering to over-recovering. What even happened to 'just right'?
All material for its own separate blog post, soon. For now, onwards to the recipe!
Potato, Kale & Sausage Soup
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 4 sausages, casing removed, broken into chumks (I used good quality chicken basil sausage from Red Barn market)
- 1 tsp turmeric
- 0.5 tsp smoked paprika
- 4.5- cups chicken broth (depending how thick you want your soup)
- Salt and pepper to taste
- 8-10 small nugget potatoes
- 2-3 cups kale, thinly sliced
- Heat coconut oil over medium heat
- Add onions and saute until translucent
- Add turmeric and smoked paprika and stir so onions are coated in the spices
- Add sausage and brown on all sides. Just a few minutes
- Add broth and bring to boil
- While you bring the soup to a boil, cut the potatoes in half, then slice
- Reduce heat to low. Add potatoes, salt and pepper to taste and cover. Cook for 20 minutes, or until potatoes are soft
- Add kale and simmer for another 5-10 minutes, until kale is wilted