Soup of the Day – Runner’s Guilt

I spent the majority of my weekend detoxing from Restaurant Week Mayhem. Like most, I enjoy having great meals that don’t involve tedious preparation and (especially) clean-up, but after 6 non-stop days I was so incredibly ready to be back in the kitchen whipping up all kinds of fun stuff…

And whip I did! Yesterday’s line-up included two different soup (see below), sweet potato chips, roasted chick peas, & buffalo wing hummus (thanks, Pinterest), home-made dog treats, two different types of cookies (recipes to come), fish tacos, Asian Slaw, and homemade pizza (that’s whole other post) until then, a teaser pic:

Pizza Pizza!

Before I delve further into more deliciousness, a brief word on running…

Have you ever had those days where you just did NOT want to work out? Who am I kidding…of course you have, we all have. Well, yesterday that feeling hit hard. Sundays are my “long run” days and I just was not having it. I’ve found that my desire to run is inversely related to how late in the day it is. If I don’t do my run before or around noon, there is a pretty big chance that I’m not going to do it at all. Things get in the way, and I lose motivation fast. So yesterday when the kitchen was beaconing me to spend the day cooking and baking, I was easily coerced out of my big running plans. I’m sorry but being inside in the warmth sounded far better then going out in the cold and snow to run 7 miles. So I didn’t. and I felt incredibly guilty about it. “I’m being lazy”, “I’m not trying hard enough”, “I’m an failure at life” (nothing too dramatic), were all thoughts that crossed my mind more then once. There may or may not have been some tears involved (I’m actually a little bit sensitive believe it or not) and I was entirely overwhelmed at this feeling.

I got up and did it this morning, no big deal – less than a 24 hour difference from my designated time – but I was not prepared for this exhausting onslaught of guilt. I’m calling this Runner’s guilt and I am not a fan. Any other runner’s guilt sufferers out there? Perhaps we should start a group? Hello, my name is Kate and I suffer from runner’s guilt…

Thanks Clip Art...

Enough about this nonsense – time for a delicious – and healthy – recipe! This one is a Sassy Swan original (at least to the best of my knowledge) and its all kinds of good: Zucchini Soup. This stuff has been a lunch staple for me for years. Its super easy and cheap to make, freezes well, and gets better the longer it sits (just, you know, don’t let it sit too long.) As long as you can get past the mild green color (Exorcist anyone?) I promise you, it really is the perfect soup.

Zucchini Soup

Yields: About twelve 1 cup servings (that’s a whopping gallon-o-soup!)

Difficulty: Assuming you have basic knife skills (ie, you can chop up things without severing a limb)- really easy

Ingredients:

  • 2 Large OR 3 medium sized zucchinis (do not peel)
  • 2 potatoes, peeled
  • 3 carrots, peeled
  • 1 medium sized white onion, peeled
  • 3 garlic cloves, peeled
  • 3 celery stalks
  • 3 beef bullion cubes
  • 6 slices of raw bacon
  • 2 tablespoons Olive Oil

Directions:

  • In a large soup pot, heat olive oil over medium heat.
  • chop zucchini, potatoes, carrots, onion, and celery into similarly sized pieces – about 2 inches. Everything is blended together in the end, so no need to be pretty, you just want everything to cook evenly – like so:
  • Add all the cut veggies and garlic to the pot – sautéing for about 3 minutes.
  • Place bacon on top of the veggies and add just enough water to cover – like so:
  • Add in the bullion cubes and stir.
  • Bring to a boil, then reduce the soup to a simmer and cover.
  • Simmer about 30 minutes or until the potatoes can be easily cut through with a fork.
  • Allow the soup to cool – for about another 30 minutes.
  • If you don’t have a hand blender, you can use a regular standing blender – I did it that way for years. Just blend the soup in batches (be careful the lid doesn’t blow off) and add to another pot.
  • If you do have a hand blender (lucky you) simply blend everything together until the soup is thick and creamy. It should look pretty similar to this:
  • Season with salt and pepper to taste and enjoy!
The best part? Per serving, the soup is just over 100 calories (108 to be exact). So slurp away!
Side-note: the original recipe calls for sliced kielbasa to be added after everything has been blended. I gave up on that years ago. Good kielbasa is kind of expensive, and the soup is perfectly filling without it but by all means, if you think you need some more meat in your life – have at it.
Also for you vegetarians out there: I’ve never vegetarian-ized this soup but it could be done easily – use vegetable bullion or broth rather than water and leave out the bacon. Personally, so much flavor comes from the bacon that I’m not entirely sure how it would effect the overall flavor, but I’m sure it would still be tasty and satisfying.
On cold days, like today, I’m pretty happy to have a hot bowl of this for lunch. Seriously, I could have sworn I was praising the signs of Spring a week ago…
Happy Monday!
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7 thoughts on “Soup of the Day – Runner’s Guilt

  1. The soup looks great! I love zucchini…And while I’m not really a runner, I definitely get Exerciser’s Guilt when I give into temptations not to workout. You are not alone! 🙂

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