An hour long running tour through Narnia: certainly the first run I’ve ever had where I should have worn goggles. Still it wasn’t cold and it was pretty. This photo was actually taken at 2pm, giving some idea of the visibility.
Back home and hungry, I made the most of the leftover roast chicken from yesterday and cooked this lovely warming soup. It ticks all the boxes for runners’ food: filling, protein, carbs and nutritious (and of course delicious) so I thought I’d add it to the recipe directory. This would be suitable after a normal run, or a long run (just eat more!).
Mulligatawny Soup (adapted from Soups for all seasons, Liz Herbert)
1 onion chopped
1 carrot diced
1 clove garlic minced
1 small spud diced
knob of butter
2 cooked chicken thighs diced (I used the leftovers from a roast chicken)
125g rice (I used wild rice)
1 litre chicken stock
1 tbsp curry powder
2 tomatoes (diced with seeds removed)
1) melt the butter and then sweat the onions, garlic carrot and potato over a low heat for 10 minutes in a large pan.
2) add the curry powder and stir for a minute.
3) add the stock,tomatoes and cloves, and simmer for 20 minutes with the lid on.
4) add the rice and chicken and continue to simmer with the lid on until the rice is cooked (about 10 minutes).
5) Remove the cloves, season to taste and eat. Yum.
By the way, I wouldn’t advise eating three bowls like I did or you might not be able to move all evening. Very very filling indeed.