This is a very short post today as I just picked up my surrogate sister, Kat from the airport. She was one of my best friends in high school when I lived in Singapore, and when her parents moved to Indonesia, she remained as a boarding student and my parents were her guardians. She became part of our family and will always think of her as my second sister.
She is a Qantas flight attendant and manages to snag the odd trip to L.A. So time is of the essence and I want to soak up every single second with her! It is also my last weekend with my parents before they fly home to Australia. Boo! I am dropping Kat, mum and dad all off at LAX on Sunday night.....yes....imagine me crying all the way home! Thank goodness for "Love Songs On The Coast", which always adds a much needed sappy dramatic element to the journey back home on the 405!
Kat loves my soups so I made a batch of her favorite green vegetable soup to feed her for breakfast when she got off her long 14-hour flight.
This creamy soup is quick, easy, loaded with green veggies, and tastes absolutely scrumptious. Just throw everything in the pot, simmer, blend, and devour. This soup makes a fantastic quick easy healthy allergy friendly meal served with quinoa, millet, buckwheat, amaranth, or a piece of crusty gluten free bread. The raw nuts are completely optional, as the soup is rich and creamy without them. I just like to offer them as an addition, because I think they add a depth of flavor and texture that elevates this soup from great to spectacular.
Anyway, "nuff said". This soup is delicious! Give it a blend up and let me know what you think.