This year, Christmas nearly killed me! The sugar, the flour, the turkey, the eggnog. OH! The excess!!! I felt like Hunter S. Thompson in his famously lucid and hallucinogenic Las Vegas adventure except instead of illegal drug trips, my stimulants can be purchased at the local grocery store.
I frequently tripped out to the goodie trays. Overdosing on the white stuff (sugar, I mean) sent me soaring high. I felt such a rush of power and confidence. I could do anything as long as I had sugar! An hour or two later, I would crash so low it was almost impossible to carry on with the day. My mind was foggy, my body bloated and everything happened really s-l-o-w-l-y. Breaking up post christmas kid squabbles, tackling the mound of dishes, enjoying head clearing walks out in beautiful nature became utterly unattainable without the additional stimulation of that other over-the-counter pick-me-up, caffein. And so a pattern began to emerge; sugar ups followed by sugar lows which were then curbed by a necessary caffein pick me up and rounded out with a terrible night’s sleep.
Christmas is over and now it’s time to break the cycle of insanity! It’s time to detoxify and find myself again- buried somewhere beneath the extra baggage accumulated along my belly, hips and thighs (sigh) and deep beneath a sugary mind fog…The remedy demands vegetables- STAT!
While green peas may not be in season they are easy enough to obtain in the freezer section of the grocery store. This simple soup is cleansing, rejuvenating and will put a wide distance between the new you and the Christmas you, you’d love to leave behind. Peas are rich in vitamins C, A and B6. They are also full of fibre and have the added advantage of being naturally sweet. This means that even after the last shortbread cookie has been consumed, if you make this soup, you’re not going off sugar cold-turkey and for that, any addict (myself included) can be thankful.
1 1/2 c. frozen green peas
1 1/2 c. vegetable broth
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 onion, diced
*1 Tbsp lemon juice
*1/4 c. cream
In a medium pot over medium heat sauté onions until translucent (about 5 minutes). Add stock and herbs and bring to a boil. Add peas once boiling and continue to simmer only a minute or two. Remove from heat and either whiz until you’ve reached your desired consistence with an immersion blender or in your upright unit. Finish this soup with either a Tablespoon of lemon juice if you like it bright or with 1/2 c. cream if you prefer a smoother soup.