The end of year invites a release and hope for more forgiveness and abundance than the year before.
Every year I do a self assessment and deep reflection to track my progress and patterns both personally and professionally.
If you’re into end-of-year reflections and new year goal setting, here 10 powerful journal prompts to help guide your way on into 2022 with intention and motivation:
2. If you had a 2021 word-of-the-year, how’d it work for you in 2021?
4. Which worries proved futile?
5. What self-care practices/tools worked for you this year and which ones will you bring/add in 2022?
6. What vision do you have this new season and beyond, and what’s your first step toward manifesting it?
And now it’s time to make the soup!
Once soup is complete, enjoy & nourish yourself and others with it, then get back to these transformative questions above that only you can answer…
CREAMY CAULIFLOWER SOUP *with Brazil nut pesto
6 Tbls clarified butter
4 cloves garlic, chopped
2 yellow onions chopped
3 tsp Aleppo pepper flakes
4 Yukon Gold potatoes, peeled and chopped
2 small heads of cauliflower, roughly chopped, with stems
8 cups water
2 cups Yondu Vegetable Umami (or any vegetable stock)
3/4 cup heavy cream
Juice of 1 lemon
salt and pepper
Melt butter in large soup stock pot, add the onion, peppers and garlic and let it sauteé on medium heat for about 3-5 mins while stirring, so as to fully coat the ingredients with butter.
Turn the heat up to high, then add the potatoes and cauliflower and stir. Add more butter or a splash of olive oil if you’re feeling it. Generously salt and pepper the mix and continue to stir and lower heat back to medium.
Now add the stock and water, turn up the heat, bring to the boil, then let simmer for about 15 mins until the veggies are soft.
Remove from the heat and pureé everything in the pot using a hand-held emulsifier, or add the mixture to a blender in batches until the soup has reached a smooth consistency. (If using a blender, be careful-the soup is still hot! I recommend making the pesto now, so the soup cools down a bit before using the blender)
Finally, stir in the cream and lemon juice to the pureéd mixture and let simmer on low heat until soup is heated through.
Serve with a dollop of the pesto and I also add homemade croutons to top off this delish soup.
Brazil Nut Pesto topper:
3/4 C whole (shelled) brazil nuts
2 heaping handfuls fresh spinach, stems and all
4 cloves garlic
1/2 C olive oil
1/2 C grated parmesan cheese
a couple pinches of sea salt
Toss all the ingredients into a food processor and pureé until smooth. Add more/less salt to taste.
*this recipe inspired by: Heidi Swanson