We checked out a local "Mediterranean" restaurant and this jumped off the page for me. I haven't made pea soup in over a year, and when I did, I wasn't too excited about it. This was delicious and is full of potential. What I have in mind:
1. Use coconut milk to make the pea soup creamy, or maybe almond milk.
2. Instead of red beans, use red lentils or brown lentils.
3. Go bigger with the sun-dried tomatoes, or maybe go with a sun-dried tomato pesto to drizzle on top like I did with the zucchini, kale and broccoli soup.
4. Corn is corn. Why reinvent the wheel?
What I ate and drank today (7/30/2018)
Lots of water
1/2 cup of coffee
Corn flakes with raisins and low-fat milk
1 veggie spring roll
3 tomato slices with a little salt
5 fancy crackers
7 Green olives
Pea soup with corn, red beans, and sun-dried tomatoes
Side salad (lettuce, carrots, tomato, cucumber)
Bread with spinach spread
2 glasses of white wine
1 cup of coffee
30 minutes on the treadmill
~20 minute walk outside