I always feel uncomfortable calling blended, chilled sweet things "soup", especially when I honestly just think of them as smoothies. This is the case here. Nonetheless, I decided to officially call it soup because I poured it into bowls and served it with spoons (for the photos, anyways). But if the idea of calling something cold and sweet "soup" weirds you out as well, just call it a smoothie. Problem solved.
I have been suffering from anxiety more than normal lately, and my PMS is regularly inhibiting to me for a few days every month, so I have been home a lot the past week. I have been sleeping most of the time and that's OK, but I'm proud of myself for getting out of bed every day - that in itself is an accomplishment when you deal with mental illness - and WORKING! I've received some cookbooks in the mail recently that have re-inspired me to get in the kitchen. Besides that, when I finally get my body out of bed, all my heart wants to do is cook! I am so amazed that I maintain this dedication and zest for food, and not only that: my love of making food is giving me energy and helps with my depression. I am so grateful that I have this outlet - which happens to be my job - that can always lift my spirits and make me feel proud of myself for the work I do.
Basically: I love food, always have, always will, and now it is literally saving my life.
CHILLED GINGER BERRY WATERMELON SOUP with MINT
[ serves one or two ]
3 cups chilled, chopped watermelon (keep a few cubes for garnishing)
1 cup frozen strawberries
3/4 cup frozen cherries
1 tablespoon fresh ginger root
1 teaspoon baobab powder
1 teaspoon acerola cherry powder (optional)
1/4 cup coconut milk
2 tablespoons mint leaves
Blend all ingredients together until smooth. Garnish with watermelon cubes, frozen fruit and mint leaves if you like. YAY.