I had the best physical therapy session ever!!!

Just one of those days where my legs were super strong and didn’t fatigue to the point I couldn’t walk, like they normally do.  I even had enough energy to get to the food store. I needed a few ingredients make my favorite soup.  Thought I’d do something different today and share a plant-based vegan soup recipe. I was just so happy how well today went I also had to share my good MS day too.

I even hobbled a few steps to get a cart instead of pulling out my walker!!!

It got a little more difficult when I got home and had to get from my car to the house and then upstairs with the grocery bags. It’s ok one step at a time one bag placed ahead of me a time. Everything is put away. I’m going to start the soup a little later.  I did use up my energy now so I’m going to just relax.  Sometimes the smallest things make a good day. Now I get rewarded with this

My delicious soup

Creamy Potato Curry

Ingredients

½ cup cashews in 1 cup water
6 Yukon Gold potatoes
1 yellow onion
3 carrots
½ head cauliflower
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 bunch kale
2 cups green peas
1 15oz can garbanzo beans

Method

First, make sure your cashews are soaking in water. The longer they soak, the creamier the dish will be.

Place the potatoes and 2 cups of water in a large pot. Cover and bring to a boil, then add the onion and carrot. Reduce the heat to medium-low-medium and simmer, covered, for 10 minutes, stirring occasionally.

Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes.

Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.

Add the kale, peas, and garbanzo beans, and simmer for 5 minutes more, or until the potatoes are completely cooked and the kale is tender.

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