I’m always a little hesitant to put soup on the menu for dinner, perhaps because it seems too ‘light’ and not hearty enough to satisfy hungry appetites at the end of the day. But there is no denying that it is healthy and quick to prepare, and rather comforting when the cool evenings arrive. Then I came across a recipe for broccoli and lemon soup in a recent edition of Taste magazine (you can also find the recipe online here) and had a bit of a light bulb moment. For this soup was more than just blended veggies (although it had its fair share of those too) – as it was ‘beefed’ out with the addition of quinoa. Brilliant! And, true to form, the soup was quick and easy to throw together. Onions, broccoli (stalk and all), garlic and potatoes, chopped and cooked in chicken stock until tender. Finished with an entire tub of baby spinach, lemon juice and a big handful of fresh mint. Blended until smooth, and served with quinoa (prepared separately), marinated feta and some lemon zest. Friends, I’m not kidding when I say this was one tasty little soup – made all the more special with the zesty lemon and creamy feta. It has immediately been added to ‘the list’ – ie the ever-growing collection of  dishes that would be perfect to serve when guests are in town! What about you? Made any nice soups lately?