This is the first part of a three part series on the benefits of incorporating soups and stews into triathletes’ diet. The inclusion of plant-based soups into a triathletes’ diet is an effective way to incorporate essential nutrients needed for optimal triathlon training.
As a vegan chef and athlete, I appreciate the difficulty of balancing a demanding work schedule with a rigorous training schedule. To maximize my time, I incorporate nutrient dense soups that require minimal preparation and cooking into my training regimen.
With as little as five ingredients, a soup can be bursting with flavor, and filled with vital nutrients needed for effective triathlon training. Curried cauliflower soup, for example, includes turmeric, which is an anti-oxidant and anti-inflammatory, vitamin C and K, and essential minerals.
To get you started with the integration of plant-based soups, below is a recipe for Curried Cauliflower Soup. Curried Cauliflower Soup is a healthy and dairy free alternative to traditional creamed cauliflower soup.
Enjoy this healthy, hearty soup as an appetizer or as an accompaniment to breakfast on a cold morning.
Curried Cauliflower Soup
Preparation: 25 minutes total: 5 minutes prep/20 minutes cook
Cookware: Soup pot, blender or immersion blender, knife, cutting board
1 head of cauliflower cut into medium florets
1 onion diced
1 clove garlic minced (optional)
1 tablespoon olive oil to sauté
1 tablespoon olive oil to finish soup
Approximately 4 cups water
1 teaspoon salt
1 tablespoon curry powder
Pepper to taste
Melissa Robbins teaches vegan and macrobiotic cooking classes in New York City. Melissa apprenticed with renowned macrobiotic chef and counselor, Melanie Waxman. Melissa graduated from Boston University with a degree in Biology. Outside of the kitchen, Melissa enjoys running, swimming, cycling, Yoga, and CitiBiking. You can follow her @veganmash.