This is a short post today as I just picked up dear friend Kat from the airport. We went to high school together 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 I think of her as my second sister.
She's 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. This is also my last weekend with mum and dad before they fly home to Australia. Boo!
Kat loves soup, so I made a batch of this green veggie soup for breakfast when she arrived. It was really yummy, so I had to share it.
This recipe is quick, easy, and loaded with green veggies. Just throw everything in the pot, simmer, blend, and devour. This soup makes a fantastic quick easy meal served with a scoop of cooked quinoa, millet, buckwheat, amaranth, or a piece of crusty gluten-free bread.
Give it a blend up and let me know what you think.