It’s winter here in the northern hemisphere, and our garden is resting in the cold and we are making soup.
Soup means so many things. Warmth. Comfort. Hope. Left overs and freshness and community. Recovery from being sick or a meal for a potluck. the perfect food for regeneration! And it is so delicious!
So we decided to do a soup series. We are bringing you several different soup and a story to accompany it from our community. Soup’n’Story! Please do feel free to share with us one of yours!
We are starting with
A reflection on soup and community from Ashlei co-founder and Director at Rē:
At Rē, our work holds that nourishment comes in many forms—food, yes, but also connection, care, and the shared wisdom that grows in the community. This winter, I've been thinking about what it meant to gather near to the warmth of the hearths I found myself at. Reflecting while preparing meals that embodied all these values. I thought of the guidance of our Ayurvedic partner, Thana Numan of Nourishing Wellness, who crafted soup recipes with us.
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Email: Info@nourishingwellness.org
Soup calls to me as an embodiment of this spirit. This specific soup, in all its humble brilliance, feels like a salve for the body, heart, and mind. When made with intention and shared in community, it becomes more than nourishment—it becomes medicine. The recipe comes from Thana Numan of Nourishing Wellness. She recently gifted us with a beautiful borscht recipe, infused with care, spices, and the Ayurvedic knowledge of nourishing the self.
The process itself became an act of community. We needed a sturdy stool to reach the top of the oversized pot, our laughter, and a lot of curiosity "spilt" out as we stirred the vibrant, earthy hues of beets, cabbage, and spices, wondering how we might manage such a generous amount! We secured the lid and placed the pot on the cold stones outside to chill overnight, a practice that reminded us of the gentle partnership we / Aurveda shares with the earth’s cycles. Many of the ingredients often came directly from our gardens, their flavors shaped by the same soil that sustains us. The borscht was a favorite among retreat guests. This bowl of warmth brought comfort to both body and spirit, especially after a fresh, reflective walk in the rain.
Borscht, with its deep crimson hues, feels like a love letter from the earth itself. I understand it like a reminder that even in the coldest seasons, the land continues to offer its abundance. It is soulful, grounding, and regenerative, a perfect dish for these colder months.
So, from our hearts to yours, the Rē community sends: A winter filled with moments of warmth, both shared and solitary. A found nourishment not only in the bowls of soup that sustain your body but also in the connections that feed your spirit. Whether your season is snow-covered or sun drenched, know that our community holds space for you—your voice, your dreams, and your growth.
As we stir pots and stories together, I invite the curious remembrance that even in the smallest acts, we build worlds. And in that spirit, we wish you many warm bowls of soup, many soulful gatherings, and the knowledge that you are part of a larger, vibrant community moving toward justice and restoration, one step and one bowl at a time.
With love and warmth,
Ashlei and the Rē community
Vegan Borscht Recipe for 20 people
- 10 tablespoons olive oil
- 15 medium beets, peeled and diced (½ inch)
- 10 medium carrots, peeled and diced (½ inch)
- 5 medium sweet potatoes peeled and diced (½ inch)
- 10 medium onions, chopped
- 10 garlic cloves, minced
- 20 cups water
- 7 ½ tablespoons lemon juice
- 1¼ cup chopped fresh dill, plus more for serving
- Salt and pepper to taste
- 1 cup chopped parsley, for serving
Instructions:
- Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot,
- add the beets, carrot, and onions. Sauté until the veggies begin to soften, about 10 minutes.
- Add the garlic and sauté another minute, until very fragrant.
- Pour in the water and then add sweet potatoes. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes.
- Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with a sprinkling of fresh dill, parsley and/or chives.