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I do love a good soup. I mean, what’s not to love? It’s comforting, easy to make and given the proper seasoning it’s gloriously delicious. We are experiencing a pretty cool and windy Spring here in Toronto but that’s par for the course. I don’t start getting excited about the weather until June. Yup, Canadian weather is for the birds but I love it here. Canadians are KNOWN for jabbering about the weather. Not sure why that is? Are we uncomfortable and feel the need to make small talk or is the weather just THAT damn interesting? HA-who knows? To the SOUP!
Asparagus is popping up all over the place here. Now, keep in mind with the aforementioned weather chat that this asparagus is not local. We won’t see that until Mid to late May so I do my best to look for Organic sources until the local springs up (pun intended). I saw the most gorgeous bunch of Rainbow Swiss Chard at my local co-op the other day and just had to buy it. Swiss Chard is mild to taste and packed full of vitamins making it a very nice switch from my too often used spinach and kale. “They” say to switch up your greens. Variety “they” say is the spice of life so I say YES to the Swiss Chard and head on my merry way.
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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