Well, I think it’s fair to say that over the past few weeks my gut has been testing me to my limits – and as much as I’ve not particularly enjoyed it, I’ve really had to really slow things down and get back in tune with things in order to get over this awkward little phase of, well, hell. The deal is this: When you are faced with any kind of health issue (big or small) that is making you feel anything less than peachy – you have to strip things back in your life and try to keep it as simple and stress free as possible.
The first thing I have found that helps? Getting back in tune with your body. Listening to what it wants. You know, just going with it; not against it.
I feel like so often we get stuck in a routine of eating the same things, going about our day in a set way and pushing ourselves to do things that actually we don’t necessarily want to do. Hey, we’re all human here – and I guess it’s only inevitable that we’re all going to fall in to that alluring ‘creature of habit’ hole every now and then, particularly when we’re racing down the fast lane trying to get unrealistic amounts of shit done and live up to societies wild expectations. But you know what I say? Sometimes it’s cool to just do your windows down, switch to a perhaps more chilled playlist and take a tactical cruise right to the slow lane; the zone where you can just become that little bit more mindful and reconnect with what’s going on not just around you, but within you. Believe me, I know just as well as you do how much this sounds like the cringing zen yogi accounts on the Insta, but if there is one thing I have learned lately – it’s got to be the importance of going with what your body is telling you.
So where exactly am I going with this, you ask? Well, after practicing what I just preached and taking a double dose of the chill pill – I think I have really come to know what eating patterns my body digs, and also what it doesn’t. So for me, this means going in hard at breakfast and lunch; filling my plate to the brim with an abundance of the seasons best picks, high quality protein and hella colour. Then for dinner? I’ll go for something a little ‘lighter on the stomach’. I guess my digestive system just likes to have something warming, soothing and easy to process before clocking off for the day. Fair play to the gut, I guess!
You know the saying ‘breakfast like a king, lunch like a prince, dinner like a pauper?’ I am all about that – and this creamy greens chicken soup is the answer to all my wind down dinner cravings in one uber comforting bowl of MAGIC. It is everything that I want in a soup and so much more: Thicker in consistency and oh-SO satisfying! Those nostalgic flavours from the gut healing bone broth come out like a dream, whilst providing a hit of collagen rich digestible protein once you have gone ahead and licked that bowl clean! You also have the option to blend in some leftover roast chicken – which is a total must try if you want a more substantial soup with even more flavour and lip smacking goodness.
Go to town and add in plenty of fresh herbs on top (all of which have incredible healing properties… Don’t ever underestimate ’em!), along with pine nuts, extra peas for good measure and a BIG squeeze of lemon. That zesty hit at the end literally completes the soup – trust me! Serve with whatever toast you like, or perhaps a seasonal salad for a little added colour and variety. The choice is yours, amigo.
- 1 tbsp olive oil
- ¼ red onion, finely chopped
- ½ fennel, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- ¼ head broccoli, chopped
- 2 large handfuls spinach
- 1 knob of ginger
- salt and pepper
- 2 cups chicken bone broth
- ½ breast leftover chicken (optional)
- 1 small handful fresh parsley
- 1 cup frozen peas
- 1 tbsp pine nuts, more herbs, lemon
- Heat the oil in a small pan and add the onion, cooking until softened with a pinch of salt. Throw in the fennel, carrot, broccoli and garlic and continue to cook on a low medium heat, stirring occasionally, for 5-10 minutes.
- Pour the broth on top with the chicken (if using), fresh ginger, salt and pepper, bring to the boil and simmer with the lid on for 15 minutes until all the veg are nice and tender.
- Just before blending, throw in the spinach, ½ of the peas and parsley and take off the heat for 1 minute to let them cook in the hot broth before whizzing up using a hand blender or regular blender!
- For the topping, steam the rest of the peas and garnish on top of the soup, with the pine nuts, olive oil, herbs, lemon and a good sprinkle of salt and pepper. Serves up!