By Lela Cloud

It’s always good to have a few healthy, light things ready to go for when you get hungry and don’t have the time and/or energy to do anything elaborate.

Thus, always have the fixins’ for a satisfying, nourishing, soup, salad, smoothie, snack and cold drink in your kitchen.

SOUP:
Soup is so great because you can put just about anything from your fridge or freezer or cupboard into a pot with some water and seasalt, and let it simmer for about an hour and voila! Soup. Some combinations taste better than others. I like to use mostly seasonal ingredients. Kale and beets are abundant at the farmer’s market right now. Here’s the soup I’m making this week:

Sweet Potato, Kale and Beet
Few bunches kale, chopped
Few bunches beets, chopped and trimmed
3 sweet potatoes, chopped
box organic vegetable stock
1/4 cup olive oil
garlic
seasalt

Sautee garlic for just a minute in the olive oil then add sweet potatoes and beets, then stock and seasalt. Bring to a simmer over medium heat, then, about 20 minutes later, add the kale.  Cook another 30 minutes. Let sit for about 20 minutes before serving.  Blend in the blender if you’d like. Add any seasonings or garnishes you’d like (avocado, olives, cilantro, pumpkin seeds, etc.).  Put up the rest into containers and refrigerate or freeze so you can pull out some delicious soup when you are hungry.