Icky Run but There’s Soup!

Like Wednesday, the day after my tempo quality workout, today brought about not dead/sore/awful legs.  My quads and hips felt the effort of going for 20+ miles, and the last few really fast!, but moving about still feels fine today.  I guess my body is quick to adapt.

Still my recovery run was slooooooooooooooow.  I didn’t get much sleep last night as I think I picked up a bug from a friend. My stomach had been acting up during clinic last night but I just thought it  was being finicky after my long run yesterday (it tends to do that) and I figured I also hadn’t eaten enough.   I tried to eat some saltines and drink some ginger ale but I think it was too little too late.  I’m not going to say I was up all night as I’m pretty sure that I got some sleep but it wasn’t pretty.

That said, since I was awake when my alarm was supposed to go off I did get in my aforementioned recovery run. I actually got pretty far into it until my stomach started giving me problems again.  I still ended up with 10 as I don’t feel sickly or anything.

Anyway.  I’m sure I could on and on about my stomach woes but that wouldn’t be a fun read.  So I’m going to talk about a soup a friend and I made on Wednesday after a long day at work.  Not cookies? Maybe I’m becoming a real adult…scary.

Oh, because I can’t go a post without mentioning the weather: it was almost 60* at 0445 this morning! Mother Nature needs to make up her mind, one way or the other. I’d prefer the warm temps though 🙂

That said, today is a day where the temp is supposed to plummet all day so this soup might be making a repeat appearance tonight or over the weekend.

Sweet Potato Soup

Ingredients:

• 3 tbsp Olive Oil
• 3/4 cup finely chopped onion
• 2 large garlic cloves minced
• 3 large carrots, sliced thin (this equaled about 1.5 cups)
• 3 large sweet potatoes, peeled and sliced thin (The recipe called for 2 lbs of potatoes so we guesstimated with the 3)
• 6 cups low-sodium vegetable broth (you can add more if you want a thinner soup)
• 1.5 cups water
• 1 cinnamon stick
• 15.5 oz can of low sodium white beans OR cannellini beans, drained and rinsed
• salt and pepper
• .5 cups chopped pecans (optional. We left this on the side for the people to put on if they wanted)

Directions:

1. Heat the oil in a kettle over medium high heat
2. Add the onion, garlic, carrots and salt & pepper to the oil and allow the mixture to cook until the vegetables are softened.  Stir frequently
3. Add the sweet potatoes, broth, cinnamon stick, bean and water.  Cover the mixture and allow to simmer, allowing to cook until the potatoes are tender (this was about 15 minutes or so)
4. At the same time you can toast the pecans in a skillet over medium heat.  (We didn’t because we just placed them in a bowl. Laziness)
5. Remove and throw out the cinnamon stick and puree the mixture in a blender until smooth.  Transfer to a saucepan (or a pot) and add more broth to thin.  Season with salt and pepper
6. Ladle into bowls and ENJOY

 

From google images because I didn't have my camera or my phone on me! But this is EXACTLY what it looked it. I promise 🙂