One last tip for keeping your HOLIDAY EATING a bit more healthy & b...

And loving wishes from Hive account@sift666 and myself for the holiday season.

I am writing this on the morning of Christmas Eve (but I probably won’t post it till this evening). Although it’s supposed to be summer in New Zealand, it’s been wet and cold the last couple of days. So maybe it’s not too surprising that I thought about soup.

Today we’ll be going out to have Christmas dinner with Hive account@sift666’s mum. Sometimes that happens on Boxing Day, but this year it’s Christmas Eve. Then tomorrow, we have the big Christmas Day with my family. Usually there are more than 20 of us, but this year, it’s a smaller group, only 19! In both cases, we’ll be eating mid afternoon, and the meal will be substantial.

So yesterday, before I did the last of the grocery shopping, we thought about what we might need for our own meals. Breakfast both days will be a nourishing smoothie, sustaining enough to last us till mid afternoon lunch. But what could we have in the evening? We won’t want a lot, but will need something light and healthy.

Soup!

That’s when I remembered we had a pan full of stock left over from some stew. Vegetable soup! So most of what I bought was veges, and last night I whipped up two batches of soup – spicy pumpkin and mushroom, and curried carrot cashew. Both thick enough to stand a spoon up in. We have a lot of empty 500ml coconut jars in our top cupboard, so down they came. We now have 3 jars of each in the fridge, ready for our supper for the next three days.

There are no recipes. I’m sure you all have your own favourite soup recipe. And besides, it doesn’t have to be soup. Just something light, healthy and simple, that you’ve planned ahead and have ready.

And there are no photos as the jars still have the coconut oil labels on, so look awful. This photo of Christo looks much better.