While I love the new year and all of the potential and possibility it brings, I'm not really one for resolutions. I'm more about doing some quiet soul searching, dreaming new dreams and setting heart-centered intentions than making categorical resolutions that imply that something about me or my life needs to be fixed, or solved.
This year I tried something I've never done before. It's called Desire Mapping. Sweet brainchild of the lovely Danielle LaPorte, Desire Mapping is all about uncovering your core desired feelings so that you can live in alignment with these feelings and create, as Laporte puts it, goals with soul. Her theory, and I wholeheartedly agree, is that when we create goals, it's not the goal we're really chasing. It's the feeling that we hope reaching that goal will give us. Yes! Desire Mapping helps you to identify your core desired feelings so that you can focus on enjoying the journey rather than waiting for the destination.
But, back to resolutions. Many people make them and I get it. It's a chance at a fresh start. A chance to reinvent, redefine, re-engage. That's all very exciting. One of the most popular resolutions of all must be to get healthier, and that I cannot knock.
If one of your resolutions, and by resolutions I mean dreams, intentions, or goals with soul, is to be and to feel healthier this year, then I have just the recipe to get you started. Super easy, super clean, super healthy and super tasty. I made a huge pot on New Year's Day so that I could stash a few extra servings in my freezer to keep me warm and nourished over the next few weeks. Courtesy of Tosca Reno's Eat Clean book, enjoy!
2 Tbsp best quality extra virgin olive oil
2 Tbsp coconut butter
2 yellow onions, peeled, coarsely chopped
4 leeks, trimmed, sliced in half lengthwise, coarsely chopped
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium-sized Yukon Gold potatoes, peeled and cubed
2 cloves garlic, peeled and chopped
1 tsp low sodium chicken or vegetable stock
Pinch of freshly ground black pepper and sea salt
In a soup pot or Dutch oven, heat olive oil and coconut butter over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly, for 10 minutes or until vegetables begin to soften. You may have to add a little extra olive oil.
Add cubed potatoes, garlic and stock. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all vegetables are uniformly tender.
Using an immersion blender, purée soup. Adjust flavor by adding sea salt and black pepper to taste.
**You can adjust the consistency of your soup by adding more or less stock, according to your preference.
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