As the weather begins to cool and we spend more and more time indoors it can be difficult to avoid what I have deemed the crazies. You may have a different word for them. But basically they are the negative thoughts and feelings that creep into your brain despite your best efforts. While I’m sure everyone’s are different, for me the crazies can manifest in any of the following ways:
- over-analyzing relationships
- questioning life decisions
- self-doubt in general
- lack of inspiration or enthusiasm for activities and projects I enjoy
In the summer a brisk walk, a short run or a few minutes in the sunshine always help to clear the head but these options are notably less appealing in pouring rain or (dare I say it?) subzero temperatures.
Make Soup & Knit.
Nothing gets me out of my head quite like these two domestic tasks. Both require focus and dexterity but no intense thought, so they quiet my inner monologue like nothing else. And in the end you’re left with something that is either cozy or delicious so you just can’t go wrong!
Step 1: Purchase Yarn. A LOT of yarn.
Step 2: Get thee to a stockpot!
And with this I have come to my recipe for the day…a delicious seasonal soup that’s simple, hearty and easy on the wallet.
Cajun Sweet Potato Corn Soup
- 1 tbsp of coconut or olive oil
- 1 very large or 2 medium sweet potatoes, peeled and diced
- 1/2 onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1.5 cups frozen corn (roasted if desired)
- 1/2 green pepper, chopped very finely
- 1 tbsp minced fresh chili pepper
- 1 bay leaf
- 1 tbsp honey or maple syrup
- 1 heaping tablespoon of your favourite cajun seasoning blend (or make your own by mixing 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder)
- salt to taste
- Sautee onions, garlic, carrots and celery in oil until fragrant and just softened.
- Add potatoes and stir to combine.
- Add bay leaf, cajun seasoning, a small palmful of salt and enough water to cover vegetables. Bring to a boil.
- Reduce heat to medium and simmer for about 15-20 minutes or until potatoes are cooked through. During the last 5 minutes of cooking add in 1/2 cup of frozen corn.
- Remove bay leaf and blend soup mix using an immersion blender (or in small batches if you are using a regular blender).
- Return blended soup to pot if necessary and stir in 1 cup of non-dairy milk, 1 tbsp maple syrup or honey, minced peppers and the remainder of corn. Simmer for about 10 more minutes to allow flavours to develop. Taste and ajust seasonings as needed.