Our SUN came out this afternoon! It was a happy spring day. Not too warm, but springy nonetheless.
I went by EarthFare on the way home from work to pick up lots of delicious fresh produce. I always say, nothing gets one motivated for healthy living more than a fully stocked fridge of healthy foods!
I didn’t really get hungry for a snack this afternoon so I didn’t eat one (I could have eaten one but chose not to for intuitive eating purposes). But whilst at EarthFare I nibbled on samples to tide me until dinner – a few nuts, a bread cube, a piece of cheese. I love grocery shopping <3
Once home I quickly made my lunch (tomorrow I am getting in my nutrients with SARDINES!) and Matt and I set to work on an AMAZING spring greens soup!!
But I can’t take the credit – we adapted the recipe from the Better Homes + Gardens spring issue and made a few changes.
As I say on the recipe page…
This soup is fresh and thick and oh-so-delicious. The flavor profile of parsley, potato and buttahh are rich, yet the soup is still cream free and light enough to not weigh you down.
Garnish with sautéed mushrooms, homemade croutons, bacon tidbits or greek yogurt.
This was SOOOOOOO GOOOD!!! I didn’t really think I liked parsley that much, but I decided to get it because it was hella cheaper than arugula and the other expensive greens. I decided that I love Italian parsley!! Reminds me of my mom’s parsley potatoes, which I used to not like when I was little, but I think the flavor memory makes me like it now! (Aren’t you glad mom!?)
The soup was herby yet thick and potato-y and the buttery shrooms and doughy bread were just perfect.
Extra croutons on the side!
He liked it too!
It must be spring – Charlotte’s web hatched!
Ended the evening with a spoonful of Cacao Bliss. Going up to read in bed!