Inspired from a New York Times recipe, I love topping our homemade soups with this easy, refreshing, and game changing soup topper of parsley and celery leaves, lemon zest, grated garlic and a sprinkle of our sea salt.

HOW TO:

Just finely chop together ½cup parsley leaves, 1 teaspoon fresh lemon zest and up to ½ cup celery leaves. Transfer to a small bowl, grate a garlic clove into the bowl, season with our sea salt and stir to combine.