Offering Unexpected Gifts [and a recipe for Loaded Vegetable Soup]
A couple years ago, I made a batch of soup for a friend who had a baby. She returned my plastic containers to me not long after. Side note: when you bring a meal to someone, if possible bring it in a container that doesn’t need to be returned. The last thing someone who’s sick, stressed, or caring for a newborn needs is to keep track of Tupperware.
I should have taken my own advice, of course, but this particular time that faux pas turned out well for me. My friend returned those containers stocked with her own homemade soup. It was an unnecessary but delightful surprise.
We don’t have to make sure we return favor for favor all the time. I think it’s perfectly okay to simply receive a gift without trying to figure out how we can repay the other person. Many of us may need to practice being humble and gracious when we’re on the receiving end of generosity.
But in this particular instance, I knew my friend wasn’t giving back because she owed me. She wasn’t trying to prove herself or even return a favor. She simply offered an unexpected gift—one I still remember years later.
I’m a Type-A planner, and sometimes I struggle to pause to do something unexpected. I forget plans can be impromptu and gifts given for no reason. But when my life is run solely by my Google calendar, as helpful as that may be, I can easily miss out on moments of joy, hospitality, love, service, and community that come in unplanned moments.
So this week, offer the unexpected. Make a batch of soup with plenty of extra to share. Put a card in the mail for someone even though it’s not their birthday. Text a friend just to tell them you’re thinking about them (or maybe do the super counter-cultural thing and actually call them).
I’ve been on the receiving end of unexpected gifts. There’s a deep joy that comes with savoring a meal provided by a friend or reading a note that was sent just because. I pray I can do a better job with giving the unexpected, because I’ve seen firsthand how meaningful it can be.
This recipe is so flexible. Depending on your dietary preferences or restrictions, you can add in chickpeas, rice, quinoa, mushrooms, green beans, or other vegetables. Use vegetable broth if you need it to be vegan, or add cooked chicken at the end for extra protein.
Serve it with whatever crackers, bread, salad, or other goodies you need to use up. I love it topped with a little Parmesan cheese. It’s an easy recipe that makes a nutritious meal, and it can be easily doubled to share.
Loaded Vegetable Soup
Serves 4-6
2 Tablespoons olive oil
1 medium yellow onion, chopped
2 stalks celery, chopped
2 large carrots, sliced
1 bell pepper, chopped
1 large zucchini, chopped
3 cloves garlic, minced
1 (15 ounce) can crushed tomatoes
4 cups chicken or vegetable broth
3 ounces kale (a couple handfuls)
Salt and pepper
Heat two tablespoons of olive oil in a large pot or Dutch oven set over medium heat. Add the onion, celery, carrots, and bell pepper along with a ½ teaspoon of kosher salt. Cook for about 5-7 minutes, stirring frequently, until the onions are translucent.
Add the zucchini and garlic, and cook for another 2-3 minutes until the garlic is fragrant and the zucchini starts to soften.
Add the crushed tomatoes and chicken broth. Turn heat to medium-high and bring the soup to a boil. Then reduce the heat to low, and let the soup simmer, partially covered, for about 20 minutes.
Turn off the heat and add the kale. Stir until the kale is wilted. Season with salt and pepper to taste. Enjoy!
This recipe was first published at Joy Filled Eats.
