As we settled on our yoga mats the day after Thanksgiving, our teacher asked each of us to name something that grounded them.

When my turn came, I started to cite a variation on the “ being in nature”  answer. But then I stopped.  I realized that on this day, what really grounded me was making Leftover Turkey Soup.

As our class moved into yogic warming poses, my mind drifted to how pleasurable it was  making that soup. I told myself I should write a blog post later so that my mind could drift gently back into the present.  

It has been years since I was the designated family turkey maker but this year it was my turn.  While others look forward to the whole cooking the turkey meal, I was more excited that this year, I would get to keep the carcass for soup.

Friday morning, coffee mug in hand, I started making the soup. It was easy, mindful and felt like a moving meditation. It was like “chop wood, carry water” zen mantra but with “chop vegetables, fill the pot” as my private centering.

For anyone who wants to make leftover turkey or chicken soup, the following recipe is super easy, super healthy, super calming and so so delicious.

Meditation Soup

1. Take out all the vegetables cluttering up your refrigerator… especially the sad, wilting ones.
2. This year, it was carrots, celery,  mushrooms, onions and cabbage. If you have them, parsnips, turnips or green beans are good, too.
3. Chop the veggies into the size you prefer from bitsy to chunky.  I prefer one inch chunkies. Chopping is part of the grounding process.
4. Add several garlic cloves smashed. Add a can of tomatoes if you like.
5. Heat some olive oil in a large soup pot and put the veggies in first and saute briefly.  Then add the carcass and any small bits of leftover roast turkey.
6. Add some salt and pepper plus a nice handful of  any combo of fresh or dry herbs like bay leaves, rosemary, thyme or marjoram
7. Add chicken broth and water to cover everything.
8. Bring to a boil, then cover and simmer for 2-21/2 hours. Stir occasionally.
9. When the meat is practically falling off the bone, you are done.
10. Toss out the bones after knocking off any remaining turkey bits.
11. Scoop the soup into empty Rao Spaghetti Sauce bottles as I do or use any glass containers with tight lids.  Don’t fill to the top!  Leave an inch or two for expansion.
12. Cool in the fridge.  Then move all but one soup container to the freezer for future meals.
13.  Reheat that remaining soup tonight or tomorrow to enjoy with crusty bread and a salad.
14. Exhale.

That’s my soup meditation.  A slow, flexible exercise in patience and generosity to yourself and to those you feed. It will ground… and astound you.

P.S. vegetarian alert. This meditation works as well with just veggies and veggie broth.  Feel free to add beans, potatoes, pasta or rice, too.

Illustration at top created using Gemini Pro!