Spring Greens Soup

'tis the season for tender herbs and vibrant greens

Another chilly week and another reason to put on a pot of soup.

I know we’re collectively over the cold weather and ready for those blissful warm spring days, but while we wade it out, why not make use of the fresh herbs in abundance right now?

I’ve been gleaning so much inspiration from Julius Roberts's new cookbook, The Farm Table, and it’s definitely one you should grab if you’ve been thinking about it.

I love his approach to food and it reflects so many values I have around food myself—seasonal, local, organic, and simple.

Flipping through the pages, you feel like you’re transported to his farm and cooking alongside him in a rustic greenhouse—soil-stained hands and all.

One recipe that caught my eye immediately was his Greens Soup. A staple in Julian’s kitchen, he transforms a few humble ingredients to bring to life a verdant soup that comes together in a pinch.

Perfect for chilly nights when cooking feels like too much of a burden but you’re craving something nourishing.

I decided to make my own version with some variations (and herbal additions) since I had some extra ingredients on hand.