A month or two ago, I saw a write up for this new soup restaurant in Washington, DC called Soupergirl. The name alone drew me in, but after seeing their menu online, I knew it was a the perfect place for Becky and I to go to dinner.
Soupergirl is located across from the Tacoma Park metro station (redline) in the DC city limits. I ended up driving to Tacoma Park from work and found street parking right in front of the restaurant! Score!
The logo is super cute and after meeting the owner Wednesday night, it looks just like her!
Each week Soupergirl has a new soup menu, serving three of them hot and the remainder packaged and refrigerated for takeout.
In addition to soups, Soupergirl makes so GLORIOUS salads… look at these salads
- Spicy Asian Coleslaw
- Barley Mushroom
- Lentil with Roasted Sweet Potato
- Whole Wheat CousCous
This week we hit the holy grail of soup flavors… granted it was my first time there but man oh man were these three soups good!
Coconut Bean Soup
Pureed Red Lentil
LOOK AT THOSE INGREDIENTS!! The soups are so wholesome and flavorful!
For dinner, I decided to get a bowl of Coconut Bean Soup and a side of Lentil and Sweet Potato Salad
This soup was perfect for my detox and was so creamy. I just LOVED it!
Becky and I had a fantastic time there and will definitely be going to Soupergirl again. I highly recommend this restaurant!!
Breakfast: Berry Good Smoothie (kale, berry medley, pineapple, coconut water, and pomegranate juice) @ 7AM
Lunch: Funky Hodge Podge Salad made with chickpeas, cherry tomatoes, pickled beets, red onion, broccoli, and balsamic vinegar @ 12:30PM
During my “official” lunch break, I went to a yoga class which was awesome. It was my first time taking a class over lunch and honestly, yoga is the way to go. I didn’t sweat at all and was able to change right back into my work clothes (don’t judge). I felt so good afterwards and was ready to tackle the rest of the day!
Snack: Nuts and fresh pineapple @ 4:00PM
Dinner: Roasted salmon over roasted tomatoes and pearl onions with a side of kale chips @ 8:00PM
For the kale chips I followed Lauren’s advice and laid a pan with kale, sprayed it with canola spray, seasoned with salt and garlic powder, and roasted at 400 degrees until toasty brown (mine took about 15 minutes).
I also roasted the salmon at 400 degrees for 12 minutes and served over roasted tomatoes and pearl onions. It was an extremely simple dinner and very tasty! The salmon I got was ok, but it didn’t compare to fresh salmon.
What’s your favorite kind of soup?