Nutrition,  Top Tips

Wild swimming scoffs – recipe 2

Fuel your wild swimming adventures with the second of three recipes from nutritionist Kathy Findlay


One thing all wild swimmers need to invest in is a soup flask. This protein rich soup can be pre-made, heated easily in a microwave or on a camping stove, popped into a soup flask and taken along to enjoy with hunks of bread, as a post-Wild Swim delicious and nutritious recovery lunch.

Serves: 6
1 tin of cannellini beans, drained and rinsed
1 tin of red kidney beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 red bell pepper, diced
1 clove garlic, minced
6 sprigs of thyme, leaves stripped
small handful of fresh oregano, chopped
small handful of fresh rosemary, chopped
½ teaspoon salt
1 tin chopped tomatoes 4 cups vegetable stock
1 small courgette, diced


  1. Heat the oil in a saucepan over medium-high heat. Add the onion, carrots, celery, red pepper, garlic, thyme, oregano, rosemary and salt and pepper and cook stirring occasionally until the vegetables are tender, about 5 -7 minutes.
  2. Add the stock, beans and tomatoes and bring to a boil, reduce heat to medium high and continue to cook for 30 minutes.
  3. Add courgette and cook for 2 minutes.


Kathy Findlay is an open water swimmer, nutritional therapist and advanced sports and exercise nutritional advisor providing personalised nutritional advice and plans to athletes.
See Kathy’s Instagram account for more recipe ideas: food4sport_

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