Today is Friday.
It is almost unbelievable that next Thursday I will be on a plane, leaving Germany forever. Well, at least as a resident… maybe one day I’ll come back to visit.
I’m SO excited to visit my family again! But really, very VERY sad to be leaving this chapter of my life behind. I’ve made so many great memories with my babies here and seen so many wonderful places.
Of course, I haven’t been home in TWO YEARS, so I am aching like crazy to see my family again.
You could call it a bittersweet departure for sure.
In anticipation of the move, we’ve been busy getting things packed up and sent over. It feels like chaos. That is where recipes like this come in handy.
Soup is such a quick and simple thing to throw together when you don’t have much time to devote to meals. I served this with a simple veggie sandwich (multi-grain bread, avocado, pesto, tomato, sprouts, and hummus- YUM!). These are my favorite kind of meals.
I got the base of this soup recipe from Cooks Illustrated. But I veganized it and made it my own.
It is SUPER healthy, creamy, and oh-so-delicious! Especially if you are a cream-of-broccoli-soup kind of person. Which I am (Bonus- my 16 month old loved it, hehe!).