Uli Yeomans shares another simple but delicious recipe to keep us warm and nourished during the month of February.
[New City Magazine – February 2021, page 22]
Saying good-bye to the familiar and well-loved is always a challenge. So it was that I felt sad when the annual Christmas message of a dear priest friend from abroad ended with the announcement that this would be his last mailing. Due to his ‘getting on in years’ he would not be able to keep up contact with the over 200 people he had stayed in touch with every year. I was surprised at that number, especially as there were always personal notes accompanying a highly original, beautifully presented reflection. It had always started my spiritual December journey, and I know I will miss it.
My own approach to Christmas post had not seemed so refined. Slightly daunted by the task, I would start writing to absent friends and continue as and when throughout Advent, with the inevitable final push when time ran short. This last year I felt that the very last message I had penned on a card also best expressed the sentiment I wanted to share. I felt as if by way of all that communication I had been on a journey which had finally brought me to my own inner self, receiving that same message from God as a gift to me as well.
Now, in February, I think my experience is valid for the whole year. In our drive to care for others it is an everyday experience that whilst looking ‘outward’ in our efforts, we also find inner satisfaction, even if aware that there’s always room for improvement. As we walk together on this journey of building a united world, we share with, and help and learn from each other. I for one want to get better at my priest friend’s approach: to start a project in good time, evaluate and fully make it my own, and trust in the right inspiration from the very beginning. After all, God isn’t limited by our seasonal practices.
Here is a recipe (serves six to eight) for a homemade soup packed full of bioactive goodness, fuel for our work in hand.
Sweet potato and cannellini soup
▶ 1 large onion or 2 leeks
▶ 1-2tbsp grated root ginger
▶ 1tbsp mild curry powder
▶ 1kg peeled, cubed sweet potato
▶ 2 litres hot vegetable stock
▶ 2 tins of cannellini beans
▶ or chickpeas, drained
▶ 1 lemon, juice and grated rind
▶ bunch of fresh coriander
▶ olive oil, salt and pepper
Gently sauté the chopped onion and ginger till softened, add curry powder and stir for a minute, add the sweet potatoes, stir well to coat. Add the stock, bring to the boil and cook till tender. Blend in the pot, add lemon zest and juice and the beans or chickpeas, season and heat through for five minutes. Add the chopped coriander to serve.
[See the article in full PDF edition on page 22]