This soup is the same brilliant shade of green as the smoothies I make most weekend morning. While my green smoothies mask the taste of spinach, the same cannot be said for this soup. Thankfully, I like spinach! I like goat cheese even more, and the addition of it is the perfect tang to counter the earthiness of the spinach. This isn’t a thick, stick to your bones soup, making it a great first course or light accompaniment to sandwiches. Salads are much less appealing as the temperatures drop and we’re all craving warm, hearty meals. This soup ensures you still get your greens!
One Year Ago: Quinoa Salad with Sweet Potatoes, Butternut Squash, Kale, Red Onion, and Cranberries
Two Years Ago: Butternut Squash, Sweet Potato, and Pomegranate Soup