My energy level has picked up quite a bit over the last couple of weeks, and I guess this weekend I realized I could probably attribute that to the extra few hours of daylight. We’ve still got a ways to go though, and I still have my lazy days. That’s where this soup comes in. I actually had this idea in mind for a while, figuring it would be a quick and easy soup that tasted like it required a lot of work to make. The beauty of this soup is that the flavor is all packed neatly into a few spoonfuls of pesto, so you don’t have to go chopping and sautéeing onions and garlic and the like. If you’re super lazy (as I am), you can even get pre-sliced mushrooms and carrots, and make this twenty minute soup into a fifteen minute soup. I made this on a night when I was exceptionally tired. in a fit of ambition that took place early in the day I bought a bunch of food to cook and blog. Come dinnertime, my excitement and energy had waned, and then I remembered that this was one of the dishes I’d intended to make, and that it promised to be exceptionally quick and easy. It was in fact super eary, and delicious to boot, and hearty enough for late winter, but packed with early spring veggie goodness.
