When I’m training really hard, I’m running 210km a week for about eight weeks. My immune system can take a heavy hit. This soup gives it a huge boost. Every ingredient has a purpose. Elyse taught me that full-fat coconut milk is antiviral, and curry is great for inflammation. And it has all these veggies: sweet potatoes, chickpeas, kale. It’s just hearty and comforting. During the winter, I was training for Boston in Colorado, and it was cold and windy and snowy. I was running twice a day, and my evening runs were harder to get out for. Having a warm soup to look forward to when I got back made it a little easier. Wherever I’m training, I find a local bakery to get sourdough to go with it.
Soups are an incredible food for runners. They’re more hydrating than plain water because of the sodium and natural electrolytes, and they’re easy to load up with a variety of nutrientdense veggies. For this soup, sweet potatoes provide an easy-to-digest complex carb, lots of essential electrolytes, and energising B vitamins. The coconut milk is high in medium-chain fatty acids, which are easy to burn for energy, and it delivers creamy richness without adding dairy, which a lot of runners are sensitive to.