Adapted (barely) from Whole Living Magazine (April 2012)
I go crazy with soup-making all winter, then put away the pot each spring in favor of salads. However, this fickle spring weather has left me hesitant to part with the soup pot just yet. This terrific soup is filled with vegetables. You will make a large pot of the “base,” then add fresh greens and herbs to each bowl and steep it. I could eat this for lunch just about any day!
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
We also try to have a family dinner a few times a week. My kids are older and on Sunday nights we go through the calendar for the week — upcoming events, appointments, practices etc. Helps us to prepare for the week and avoids surprises once the week has started. On weeknights we usually talk about the day… work and school… and sometimes we talk about the food :).
I love this, Celia! Thanks for sharing.
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