Ste. Anne’s Spa | Soups are Good for the Soul

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Recipes

Soups are Good for the Soul

In this hectic world, slowing down and fueling up is critical to healing and recharging your body and mind. Our physical and mental energy is easily zapped as work and home demands pile up, temperatures drop, and we’re cooped up inside with little sunshine in sight.

Coping finds us curling up on a comfy couch and reaching for bottomless bowls of cheesy chilli or rice pudding or bags of junk food. Apparently, we’re more likely to be hungry – and for a not-so-healthy fare – when winter months set in, according to research. It’s part of our biology, fattening us up to survive tough environmental conditions. But this spring, we’re likely to regret finding comfort in food. By taking stock now and being mindful of your food choices over the dreary months ahead, you’ll come out from the cold feeling your best.

Choose comforting foods that make you feel good and are good for you, like soups, citrus fruits and cruciferous veggies. If you’re going to give in to a craving, watch your portions and consider making healthful swaps, like whole grain pasta, bread and cereal over refined variations that are void of nutrients and fibre. Eating light and often will contribute to steadying your mood and feeding your brain, along with decreasing those relentless unhealthy cravings, maintaining muscle mass and preventing excess fat storage.

Delicious soups are incredibly soothing for the soul in the cold months and a great way to incorporate lots of good-for-you ingredients while keeping things on the light side. A fabulous, fresh daily soup, inspired by the fields and farms around us, is a staple on Ste. Anne’s lunch and dinner menus.

Enjoy these health-boosting soup recipes from the cookbook Everyday Recipes from Ste. Anne’s Spa:

Pureed Carrot, Ginger & Rosemary Soup

Ingredients:

1 tbsp. grape seed oil

½ large cooking onion - finely diced

3 large carrots - grated

1 stick celery - finely diced

1 tbsp. fresh ginger – minced

½ sprig of fresh rosemary - finely chopped

8 ½ cups vegetable stock

1 medium Yukon Gold potato - peeled and grated

salt & pepper - to taste