The past month has been a whirlwind for me! I moved halfway across the country only to leave 5 days later to Mexico for one of my best friend’s wedding. I am finally back in the YYC and slowly settling into my new city. Calgary feels like Toronto on vacation. The pace of life is slower, people don’t seem to be in a rush to get places or get things done, and I find people are generally more happy and easy-going. I have Toronto ingrained in me, but I have a feeling that Calgary will rub off on me. I am still driving like a Torontonian and refuse to change my ways!
After a week of partying and unhealthy-ish eating in Mexico, I am ready to get back to my regular diet. My tummy didn’t agree with something I ate towards the end of the week, and unfortunately I’m still feeling its effects. I went grocery shopping for the first time in Calgary and bought a bunch of my favourite food (fruits & veggies!). Today I whipped up this detox soup and am very proud that it turned out more delicious than I had anticipated! 🙂 I love when that happens!
I’m really excited to finally begin my graduate studies on Monday. I usually love to pack my schedule full and it’s been odd having so much free time the past few days. It’s also a little lonely not having my close friends and family around, but they’re just a phone call away and I’m looking forward to meeting new people. This truly is a new chapter in my life and I can’t wait to flip the page day by day!
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 small carrots, chopped
- 2 celery sticks, chopped
- ½ head cabbage, chopped
- 1 can whole kernel corn, drained
- 1 can chickpeas, drained & rinsed
- 1 cup frozen peas
- 8 cups vegetable broth
- 1 can tomato paste
- 1 tsp dillweed (plus more for serving)
- salt & pepper, to taste
- dehydrated chopped onion (optional, for serving)
- Heat oil in a large pot over medium-high heat & add onion. Sauté until onion is soft & slightly translucent, about 3-4 mins. Add garlic & sauté for another minute. Add carrots & celery & sauté for 3-4 mins.
- Add remaining ingredients, mix well & season with dill, salt & pepper. Bring to a boil, reduce heat & simmer until veggies are fork tender & cabbage is soft, about 40-50 mins. Remove from heat, serve immediately garnished with a sprinkle of dillweed & dehydrated onion if using.