Got my Covid vaccine shot yesterday! So I figured an easy soup would help with the side effects and not put too much stress on the recovering body. I'm happy to report that the side effects weren't terrible. Rough muscle pain first thing in the morning, followed by some fatigue requiring a nap, but I still got my steps in! Bonus, this soup is pretty easy, and really delicious.
Source: Eat Drink Shrink | Serves: 4 | Time: 45 min
Changes: added kale instead of spinach; used an immersion blender
1 lb #BrusselsSprouts, trimmed and halved (quartered if large)
EVO for drizzling
Salt and fresh cracked black pepper
1 tbsp vegan butter
2 large shallots, chopped
3 cloves garlic, minced
1/2 cup dry white wine
Handful of #kale
3 cups vegetable stock (homemade to reduce sodium)
1 cup almond milk
1 cup #cashews, soaked
2 tbsp dijon mustard
Set oven to 375F and prepare a baking sheet with parchment paper or a silpat. Add the prepped sprouts to the pan, drizzle with EVO, and generously add S&P. Put in the oven for 20-30 min. Shake the pan every once and a while.
Meanwhile, in a pot over medium heat add the vegan butter and chopped shallots. Cook for 3 minutes until translucent, don’t let brown. Add the garlic and cook for another 2 minutes. Now add the wine and lower the heat. Reduce for 5-7 minutes.
Add sprouts and remaining ingredients to the pot. Use an immersion blender and blend until smooth. Add more kale or broth if you feel it necessary.
Serve the soup hot and enjoy!
Food & Drink
Didn't track what I ate all that well today. Recovering from the covid shot made me a bit inconsistent. Here's what I remember: 2 cups of coffee, 4 glasses of water, 1 egg and hummus sandwich, a smoothie (banana, coconut yogurt, spinach, peanut butter, jackfruit, and coconut milk), cheese and mustard sandwich, celery with hummus, white wine, and tonight's soup with some sourdough.
Again, not feeling great, but forced myself to get some steps in with two walks totaling just under 5 miles. Total steps for the day: 12,407.