So first of all, let’s just talk about a ‘self-retreat day’.

Well, it’s like a retreat, but at home, and also just doesn’t need any planning or thinking about. You can choose to do it any time really, although of course a nice clear weekend day without plans will be easiest.

I don’t even know if this is what she was thinking but I was chatting to Jessa on Saturday morning and she said the words ‘self-retreat’ and I just decided there and then that that was what I needed right away, that same day.

Another friend, Leah, asked me what I meant by a ‘self-retreat’ and so I’ll just share the answer I gave her:

“My definition is a day or however long you decide when you only do what feels amazing and nourishing for you. I had an appointment with my osteopath today and so had the most amazing back and neck and hip massage.

Then went and bought vegetables and had a good long walk.

Made soup.

Read and wrote.

Napped.

Had thought I might do yoga and clean the house (or even just wash up!) but nope neither are feeling amazing today so I’m going to take the dog out soon and read in bed.’

THAT was my self-retreat Saturday.

Sooooooo … anyway ….. onto the aforementioned soup.

It’s easy, really easy, and very delicious and also super healthy and anti-inflammatory and I just felt I needed it for nourishment and extra gut-healing stuff (having only just got better from six weeks of suffering with campylobacter - honestly, you’ll remember that weird name forever should you ever get it. NOTE - don’t be like me, don’t be cavalier with the tap water when abroad).

I made enough soup for a couple of big big bowls so up to you if you think this is a recipe for two people or for one (er, I decided one needed all the health and nourishment for oneself).

To make it, you’ll need:

Lots of garlic - maybe 2-3 cloves - squashed, peeled and minced

One red onion, diced

A good piece of turmeric root, peeled and grated (peel by scraping off the skin with a spoon otherwise you’ll lose loads of the flesh if you use a peeler)

Approx 1 litre boiling water

1 chicken or vegetable stock cube

A good piece of ginger, peeled (with a peeler) and grated

Lots of carrots - I had five good sized ones - peeled and sliced

Some fresh thyme leaves - but only if you have them, otherwise just leave out

A small head of cauliflower, cut into florets

Salt and pepper

Fresh parsley to serve

First, the garlic and red onion sautéed in olive oil.

Then add the boiling water and stock cube and tip in the grated ginger and turmeric and the carrots. I added some fresh thyme too just because I had it.