I always get excited for the cooler weather. It encourages a slower pace from the busy summer months. There is more time to get indoor projects done and one of my favorite things about the chill in the air is soup making. Nothing is quite as sweet as cozying up to the fire with a nourishing and tasty bowl of soup. A bonus to soup meals is they tend to be full of veggies, easy to digest and deeply nourishing.
I just made one of my favorites the other night and I just have to share it, Curried Salmon Soup! It probably remains one of my favorites because we generally do not have enough Salmon left over to make it, so it doesn’t get made as often as some of my others.
1-2 tablespoons butter
1 sweet or yellow onion, diced
3 cloves of garlic, minced
2 cups of water, give or take
2 tablespoons curry powder, or to taste
3 stalks of celery, diced
1lb of marinated and baked salmon
about 8-10 organic, rainbow fingerling potatoes, diced
1 – 2 cans of coconut milk (to taste)
½ pound Spinach (optional)
Give this soup a try and let me know what you think by leaving a comment. Be careful, it might lead to the desire to meditate and practice yoga on a regular basis! Namaste.
Jan Mead PT LAc is the creator of Sacred Pathways Yoga, a practicing physical therapist and acupuncturist. She is passionate about helping people achieve their wellness goals from the physical level to the spiritual.