January’s ‘Soup for Super Soul Sunday follows OWN Network’s lead, with an encore soup recipe. I am tempted to share one of the soup concoctions we enjoyed at home this week – ‘spicy chorizo, potato & peppers’, ‘cabbage tomato vegetable’ or ‘thai chicken with egg noodle’. My soup cravings are very much weather sensitive. These substantial soups reflect the past few days the frigid winter weather! The recipes will be happily written here in the coming weeks to coincide with new Super Soul Sunday programming.

Watch Diana Nyad’s repeat conversation with Oprah, as she discusses her complex life with a full, resonate voice. Her strength is riveting and I am so inspired by her story. This woman is FIERCE!

If it is cold where you are this week, then this week’s Potato Leek Soup will hit the spot! Tasty, easy and delicious. Enjoy!

 Diana Nyad and Oprah Potato & Leek Soup

Ingredients

6 – 8 medium size Potatoes (your choice of kind)

4 -6 stalks of Leeks, chopped  (soaked to be sure the dirt is out of the leaves; use the white part and lighter green part of the stalk)

Extra Virgin Olive Oil or Butter (butter with leeks is delicious!)

Salt & Pepper (to taste)

Vegetable Broth or Water (enough to cover the vegetables once in the pot)

Milk or Cream (one third to one half of a cup)

How To Make It:

1. Cover bottom of pot with the olive oil and heat.

2. Add the leeks and saute for 5 – 10 minutes.

3. Add the cut up potatoes and stir.

4. Cover the vegetables with either broth or water and heat to boil.

5. Simmer the vegetables in the pot until they are cooked through (this could take 20 – 30 minutes but I find the longer it cooks, the yummier!)

6. Cool then using a blender or hand emulsifier, puree until smooth.

7. Add the milk or cream then salt & pepper to taste.

8. Warm through until heated and ENJOY!

These last few weeks Super Soul Sunday has been repeating the best  previous episodes. It is a gift to revisit these insightful and inspiring conversations that remind us of ways to be our better brighter selves!

Today, author & activist  Anne Lamott in conversation with Oprah gifts us with some of the most original, meaningful quotes. My favourites include:

“Gratitude, not understanding, is the secret to joy”

“I do not understand all the mystery of Grace. Only that it meets us where we are but does not leave us where it found us.”

“Joy is the best make-up. But a little lipstick is a close runner-up”.

And the simplest, most perfect quote:

“Wow”.

To notice, acknowledge and accept the wonder in a ‘moment’, often the only word to say is ‘Wow.‘ In this word we give thanks for the beauty and ‘awe-someness’ with an utterance that is reflexive.

For our final Soup for Super Soul Sunday until Oprah returns in the New Year, we are also going to revisit our favourite soup recipe that makes us say ‘Wow’. Our Meatball Tortellini Chowder. Trust me – everyone loves this soup. With meatballs, tortellini, vegetables, parmesan, bacon – there is no reason not to love it! YUM and WOW!

Meatball Tortellini Chowder

Ingredients

-All vegetable amounts are just suggestions, as are the vegetables themselves. Use whatever vegetables your family prefers!

This recipe can be easily converted to vegetarian – just use vegetable broth, veggie meatballs, cheese tortellini and omit the bacon.

Onion – 1 med

Celery – 2 stalks

Carrots – 3 large

Broccoli – 1/2 bunch fresh or frozen

Corn – 1 cup fresh/frozen or small can

Green Beans – 1 cup fresh/frozen or small can

Tomatoes – 2 med or 1 can chopped (use the juice too!)

Italian meatballs – 1 package of frozen or homemade

Tortellini – meat or cheese, frozen or from the pasta section of the grocer

Bacon – 6 slices – actually use as much as you would like – you can never have too much bacon! Also, Bacon is optional in this recipe!

Beef Broth – 1 or 2 cartons

1 can tomato paste or 1 can tomato soup

Water

Extra Virgin Olive Oil

Parmesan – I like alot!

Italian Seasoning

Salt & Pepper

How to Make it – EASY PEASY!

1. Cook bacon in the soup pot. When cooked to desired crispness, remove bacon but keep juices in the pan.

2. Add Extra Virgin Olive Oil to cover pan bottom, with the bacon juices.

3. Add chopped onion and cook until translucent. Approx 4 minutes.

4. Add all chopped vegetables, broth, paste/soup and if needed, water to cover the vegetables. Also add any Italian seasonings – oregano, thyme, parsley – plus salt and pepper. Simmer for 10 minutes.

5. Add meatballs and simmer for another 10 minutes. Add more broth or water if needed, plus seasonings if you think it needs more.

6. Add the tortellini and give a really good stir. Simmer until the tortellini is cooked.

7. Once all ingredients have reached their desired tenderness, add grated or fresh Parmesan to cover the top of the chowder. Stir it in and it will melt.

8. Ladle the chowder into bowls, sprinkle with more Parmesan and then top with the bacon.

This chowder just gets thicker and thicker as the tortellini soaks up the liquid so you may need to add more water/broth the next day.

ENJOY!

Oprah & Anne can be seen here:

http://www.oprah.com/app/super-soul-sunday.html

Oprah and Anne