Matthew: Winter is always a good time for making soup, but I wanted something more fresh tasting after eating so many root vegetables over the past few months. Luckily, I found two good recipes for green soup–the first from Nigella Lawson and the second from Jónsi & Alex. Nigella’s soup was a pea pesto soup that only took about 15 minutes to make. You just boil peas and then blend them with pesto. I used four ice cubes of my homemade frozen pesto. Jónsi & Alex’s soup was a carrot spinach soup with avocado and tomato. I didn’t have a juicer, so I bought some carrot juice and then blended in the spinach, a garlic clove, some olive oil, and the juice from half a lime. The diced tomato and avocado go in the bowl when serving. Both soups were very spring-like and delicious!