As we – ever so slowly, but surely – emerge from the depths of winter, I’m craving anything + everything GREEN. Which is why I recently went searching for a Spring Greens soup recipe that actually tasted good (i.e., not like celery juice). After lots of trials and tweaking, I’m excited to share a recipe that’s lightly adapted from the blog Kale & Caramel. The original version of this soup features roasted fennel, which I love, so I’ve gone a step further and added roasted cauliflower for extra body and sweet, caramelized goodness.
So while this 100% plant-based soup definitely falls into the “healthy” category – it’s seriously bursting with flavor thanks to all the sweet roasted veggies, bright acidity from lemon juice + zest, zippy greens and vibrant herbs. It may seem like a lot of ingredients, but I’ll bet they are things you already have on hand – and if not, everything can be easily sourced.