Back in your inbox with soup and an overstuffed backpack
An apple soup recipe and too many charging cords
Hello! It’s been a while, but I’m back!
Today I’m sharing a plant-based, gluten-free curried apple soup inspired by a recipe from the 1973 Los Angeles Times Natural Foods Cookbook by Jeanne Voltz. I was intrigued by the flavor combination and decided to adapt it to be both vegan and gluten-free. The soup is spiced and gently sweet. You’ll find the full recipe at the end of this post.
But first, I want to give an update: At the end of this month, I’m going to walk the Camino de Santiago, something I’ve dreamed about for years. Today’s newsletter is about my decision and preparation for this journey, and it would mean so much to hear from you in the comments.
Preparing for the Camino (and Letting Go)
“Wait. You walked? Across Spain?”
It’s the fall of 2014. I’m catching up with a friend in Williams College’s student center (Paresky) when she casually mentions she spent the summer walking across Spain. I pause, my jaw falling open. “You walked?” My friend smiles and nods, then starts telling me about the Camino de Santiago. I am totally absorbed. It sounds adventurous, mysterious, and meaningful, like something I’d want to do but wouldn’t know how to start. I tuck it away for later.
That was over ten years ago. And now, I’m finally doing it!
The Camino de Santiago is a pilgrimage route dating back to the 9th century, believed to lead to the remains of Saint James the Great in Santiago de Compostela. Saint James was one of the Twelve Apostles. Pilgrims have been walking it for over a thousand years. I’ll be walking the French Way (Camino Francés), which is about 490 miles across northern Spain from Saint-Jean-Pied-de-Port to Santiago de Compostela. This summer, the timing works out for me to go. I’m excited, a little nervous, and currently fine-tuning my pack.
One of the biggest challenges so far? My 32-liter backpack is way too heavy. Since I’m traveling for a few weeks before I begin the Camino, I’ve already been carrying it around, and I can feel the extra weight dragging me down. It makes everything harder and less enjoyable. I know I’ll be happier with a lighter pack, but choosing what to leave behind is hard.
Last week, I saw Mission: Impossible – The Final Reckoning. I won’t give away any plot points, but there’s a scene where Ethan Hunt (played by Tom Cruise) completes a task using a particular set of tools. Once it’s done, he leaves all the equipment behind. No keepsakes, no holding onto things “just in case.” He moves on.
That moment stuck with me. I’ve always struggled with clutter and the impulse to hold onto things: teabag tags, museum tickets, restaurant business cards–scraps I save to be reminded of a moment or be inspired by a teabag again. And of course, clothes I might wear again someday. And it’s not just physical stuff. Sometimes I hold onto thoughts and feelings too, long after they’ve stopped being useful.
But the truth is, letting go often feels better. Days after watching that Mission: Impossible scene, I found myself on a train, digging through my overstuffed backpack, having to unload everything just to find what I needed. It made me think: What would it look like to move through the world a little more like Ethan Hunt? Not in the dramatic action hero sense (no rooftop sprints or train stunts) but in his ability to let things go once they’ve served their purpose. Meanwhile, I’ve been dragging around four extra charging cords like they’re family heirlooms.
Maybe what stood out to me all those years ago when my friend first told me about the Camino wasn’t just the adventure, but the uncluttered simplicity of it. Just you, your backpack, and the road ahead.
More soon,
Rebecca
Up Next
I’m working on a rebrand, and I’ve got recipes I can’t wait to send your way. Stay tuned!
Recipe: Curried Apple Soup (Plant-Based and Gluten-Free)
Martha Stewart has a version of this soup too. Hers isn’t vegan, but we both reach for a russet potato!
Ingredients
2 large yellow onions, minced
Coconut oil for sautéing
3 cups vegetable broth
2 tablespoons curry powder (adjust to taste)
1 cup coconut cream
1 russet potato, peeled and diced
1 tablespoon freshly grated ginger
2 large apples, peeled and diced (tart variety)
Juice of 1 lemon
Black pepper and salt, to taste
Dash cayenne pepper (optional)
To finish: thinly sliced apple or a dollop of coconut yogurt
Directions
Sauté the onions in coconut oil over medium heat until soft, about 5 to 7 minutes. Stir in curry powder and cook for 1 minute to release the aroma. Add the broth and diced potato. Simmer until the potato is tender, about 12 to 15 minutes.
Stir in the coconut cream and let it heat through. Remove from heat, then add the diced apples and let them soften in the residual warmth.
Blend the soup until smooth using an immersion blender (or blend in batches). Stir in lemon juice, salt, pepper, and a pinch of cayenne. Taste and adjust seasoning. Serve warm, garnished with thinly sliced apple or coconut yogurt. Enjoy!
