Su­per­foods Soup

Runner's World South Africa - - FLEXIBLE THINKING -


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.

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