In the winter, as the cold settles in, I’m often reminded to nourish myself with things that make me warm, from soup and lattes to yoga and long hikes. But it’s not just during the cold months that we need to bring warmth and nourishment into our lives.
Tangible things that make the body warm like hot foods and activities that increase your heart rate are what people initially think of when they want to heat their body, but warmth also means surrounding yourself with people you love. Catching up with a friend, snuggling up with your cat or enjoying the company of a loved one makes you feel loved and wanted.
Lately I’ve been focusing on bringing more warm and nourishing elements into my life, because life is too short to live feeling cold. Simply thinking about all of the people, close by and thousands of miles away, that support me and care about me gives me a warm feeling inside. So before the next cold burst comes, I challenge you to reflect on what makes you feel warm and nourished and bring more of that into your life.
Soup is one of the tangible things that is nourishing and warm, so I’ve been experimenting with different recipes. This one is inspired by a corn chowder that a good friend made. While it’s hard to beat delicious soup and good company, this recipe is a healthy vegan alternative to classic corn-potato soup.
> 2 tablespoons olive oil
> 1/2 large white onion, chopped
> 4 cloves garlic, minced
> 2 russet potatoes, cut into bite-size pieces
> 2 cups frozen corn, or 4 ears fresh corn
> 2 cups low sodium vegetable broth
> 1 cup unsweetened plain almond milk
> salt and pepper
> 2 green onions, chopped for garnish
Sauté olive oil, onion and garlic in a large saucepan over medium heat for 4 minutes. Add potatoes and season with salt and paper. Cover and steam for 5 minutes.
Add corn, broth and almond milk and stir. Cover and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft, about 10 minutes.
To serve, top with chopped green onion, a sprinkle of nutritional yeast (for a cheesy flavor) and paprika.
Makes 4 servings.