After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups.  Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since.  So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple.  Like using 4 cups of broth instead of 3.  Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices.  The addition of cayenne pepper gave the soup a welcomed kick.  And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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