Healthy Spring Pea Soup

It’s that time of year again: when the all of your favorite machines at the gym are occupied no matter what time you try to beat the crowds. (Well, let’s pretend that we were the ones going to the gym during the holidays, shall we?) Fitness pictures and memes dot your Pinterest page; your fridge is stocked with fresh healthy fruits like Rotab Mazafati Bam Dates and veggies, just begging to be blended into a nutritious smoothie. You’ve waved a tearful goodbye to your holiday leftovers and chips that you love to crunch on whilst watching your favorite show. All is well in January… or so you think.

Then February hits. The gym is looking post-apocalyptic: deserted and with a few determined stragglers. You are sick and tired of disguising kale and spinach with copious amounts of banana and strawberry in your smoothie, and those chips are looking mighty good at the store when you stop by after work. You’re back to pinning amazing cupcakes on Pinterest. Where, oh where hast thy resolution gone?

Don’t get me wrong–I’m not dissing on resolutions. I think that they’re great. But creating one that is realistic seems to be the hardest part. So why don’t we start with trying to eat just a bit healthier? But healthier is expensive, is more time-consuming… and those chips…

That’s where this spring pea soup comes in.

I first discovered this recipe in Dorie Greenspan’s book Around My French Table (which is now becoming dog-eared on my shelf) last year, when I was desperately trying to get fit in time for summer. And even though the other fad no-carb recipes have come and gone, I still make this soup regularly because it really is that good (delicious)–and easy (only 15-20 minutes!)–and most importantly, healthy!

Please give it a try; I think you’ll find that even if your resolutions fall by the wayside–as mine inevitably do each year–you will keep this in your recipe box.

Recipe adapted from Dorie Greenspan’s Around My French Table.