We know this post-holiday feeling all too well. While we like to think we walk the healthy living talk, we’re not immune to overindulgence. And, it seems that this overindulgent behavior most often rears its ugly hungry head on holidays or during long weekends.

So rather than contemplate whether or not it’s possible to gain 10 pounds in a three day period (kidding, we know it isn’t - especially when you Bari), we’re going to shut up and eat our vegetables. Pounds upon pounds of vegetables. Complemented by buckets upon buckets of sweat. We’re almost sure this is a foolproof formula for bouncing back from a holiday bender.

Care to join us? Make this soup. It’s slightly sweet (thanks, sweet potatoes and raw honey!) and supremely spicy - the perfect balance to quell your holiday sweet tooth and impart plenty of flavor. Chock full of phytonutrients and antioxidants, this vegetable-packed soup is hearty enough to tame our portion-distorted appetites and light enough assure our body that we’re committed to treating it right.

‘Back On Track’ Winter Soup

Ingredients:

  • 2 tbsp. olive oil
  • 2 onions, peeled and chopped
  • 4 garlic cloves, minced
  • 3 sweet potatoes, peeled and chopped
  • 1.5 tbsp. curry powder
  • 1/4 to 1/2 tsp. cayenne
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • 1 can organic diced tomatoes (with canning liquid)
  • 8 cups vegetable broth
  • 1 can organic corn, drained
  • 1 can chickpeas, rinsed and drained
  • 1/4 cup peanut butter
  • 2 tbsp. raw honey
  • 3-4 cups chiffonaded mustard greens (any greens work here; swiss chard would be great)
  • sea salt, to taste

Directions:

  • Heat olive oil in a large dutch oven, and sauté onions over medium heat for 5 minutes or until translucent.
  • Add garlic and sauté for another minute. Add sweet potato and spices - coating all vegetables evenly - and sauté for another minute.
  • Add tomatoes and broth, and bring to a boil. Lower heat, cover and simmer for 30 minutes.
  • Add corn, chickpeas, peanut butter and honey. Stir and let simmer for another 10 minutes.
  • Stir in greens. Season with salt, starting with 1/2 tsp. and adjusting to taste.

Photo via Sarah Levy for Bari Apotheke