I really enjoyed yoga last night. We seemed to move faster through our poses and I was loving it. I appreciate getting a cardiovascular workout during yoga. It’s those long held poses that make me feel wobbly and ungraceful. Edited to add: For the first time, I made it through all 100 bicycle crunches without stopping! I guess my lack of ab exercises last week made my abs well-rested(?). 🙂
The only bad part of yoga last night was savasana, my favorite part (so glad I know how to spell and say that now!). What ruined it for me? The yoga teachers choice of music. I usually love the music she chooses for power yoga. However, last night, she decided to play this bluesy hymn sung by a male with a very raspy throat and it was not relaxing for me. It’s funny how music can completely change your mood.
I returned home to make my second soup of the weekend. My creative juices were flowing on this one. 🙂
White Bean Tofu Soup
4 cups low sodium veggie or chicken broth
2 cans of Cannelini beans
1 can of Garbanzo beans (chickpeas)
1 block silken tofu
1/2 large white onion, chopped (~3/4 cup)
1/2 fennel bulb, chopped (~2/3 cup)
2 celery stalks, chopped
1/2 clove elephant garlic, minced (2 medium size garlic cloves)
1 Tbsp. dried rosemary
1/2 Tbsp. dried parsley
1 tsp. fresh fennel, chopped
1 1/2 Tbsp. salt (less if not using low sodium broth)
fresh ground pepper
1 Tbsp. extra virgin olive oil
1 Tbsp. corn starch
In a large pot, warm olive oil and add all vegetables (onion, fennel bulb, celery, garlic). When onion begins to caramelize, add broth and beans. Bring the soup to a simmer and add tofu. Add herbs and spices. Blend the soup by transferring it to a food processor or using an immersion blender. Add corn starch and continue to blend (this will further thicken the soup). If you like, add more salt to taste.
I topped our soup with Greek yogurt, because it goes on everything and anything as far as I’m concerned.
I served a simple salad of spinach, sliced pear, and Gorgonzola cheese on the side, with a sweet salad dressing I bought at the store.
Brad gave this soup two thumbs up. I got a few, “So you thought this up all on your own?” “Uh, huh,” I responded. The fennel was subtle but added the essence of meatiness to the soup. Brad said he almost thought there was sausage in the soup but knew better because I had already explained to him that fennel is often used to flavor sausage. He was a little skeptical of the tofu at first (so was I). However, it turned out to be a great addition making the soup even more creamy and delicious.
Note: That is not my Diet Dr. Pepper in the background. Cross my heart and hope to die.
After dinner, Brad and I hung out listening to music and talking until he had to go pack up his things and catch his flight. He is going to Ohio for work for a few days so I will be having dinner for one and leftovers most of this week.
How did you end your weekend?
