A few years ago I took a deep dive into healing my body with food. I was dealing with painful periods, clear signs of hormonal imbalances such as adult acne and mood swings. In my learning I was introduced to the idea of Cycle Syncing, which is eating certain foods during the specific phases of your cycle. I was intreged and excited to get started. I had already cultivated a love of cooking, and to be able to potentially heal myself with meals excited me. So I continued to research.
I found charts and lists of the types of foods I should be eating during each phase. (There is an in depth post on cycle syncing here if you would like to learn more). However, I didn’t find a lot of recipe examples for someone who is Vegan. I had to search for the food types, and came across a version of this soup!
It quickly became my favorite. It’s flavorful, but not spicy, and quite filling. It goes great over a bed of rice, or included with small pasta. Before I became pregnant I would make a pot of this the day before or the first day of my moon (period/bleed) and eat it for lunch or dinner throughout the week. It would instantly heal any cramping I was starting to feel, it warms the body and the soul by deeply nourshing with the essential vitamins and nutrients.
During my post-partum period I was deeply craving soups, even though it was August and 90 degrees outside. My body needed the nutrient density that only soups and stews provide. This recipe was one I included on my meal train and a coupld of my sisters made it and brought it to me! Bless them!
Every bite was savored. I could feel my body absorb the love and nutrition imbued within. After my meal I felt more supported, more centered, more capable to continue with the marathon nursing that was my journey.
Ingredients
Olive oil
1 medium yellow onion, diced
1 teaspoon red chili flakes (1.5 teaspoons if you like it spicier, like me)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 inch piece fresh turmeric, peeled and minced
2-inch piece fresh ginger, peeled and minced
5 cloves garlic, minced or pressed
4-5 medium-large sweet potatoes, peeled and diced into 1/2 inch pieces
1/2 cup dried lentils (I tend to use brown, but you can use whichever you like best)
1 can coconut milk
1 bunch kale, stems removed and chopped
4 cups homemade veggie broth (link to homemade veggie broth recipe) (you can substitue store bought broth)
rice (optional)
small pasta (optional)
Instructions:
1. Prep all veggies
2. Heat a large Dutch oven or soup pot over medium heat, add olive oil and let it heat.
3. Add the onions to the pot and stir cooking until soft.
4. Add the spices and sauté into onions until fragrant, about one minute.
5. Add turmeric, ginger, and garlic and cook another minute.
6. Add the sweet potatoes and lentils to the pot and stir to coat in the spices.
7. Add the veggie broth and stir, loosening any bits that may be stuck to the bottom. Season liberally with salt and pepper. Put the lid on the pot and turn heat up to high until it is boiling.
8. Once it’s boiling turn heat down to low-medium and set lid slightly askew so the steam and be released. Simmer 30 minutes or until the sweet potatoes are soft and cruble when fork tested.
9. Add the kale and coconut milk and stir to incorporate. Simmer until Kale is slightly wilted and coconut milk has melted, about two minutes.
10. Once soup is simmering again, taste to check seasonings. Add more chili, salt, pepper, coriander, etc. if necessary.
11. Serve hot or freeze. Good in fridge for three days, good in freezer for three months.
12.Also really yummy served over a small bowl of rice, or cook small pasta seperately and add to your bowl.
Enjoy!
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