This recipe is inspired by Anna Thomas' Green Soup. Consuming fiber and green leafy vegetables can be challenging due to lap band surgery so I make this recipe fairly regularly to deliver hearty antioxidants to my diet. So perfect this time of year. To save time and eliminate a step I sauté the onion and garlic together and then begin my soup in the same pot. The greener the better so I doubled the green ingredients, eliminated the wine or sherry it originally calls for and add two small potatoes for thickness. The lemon juice I couldn't leave out - it really does brighten this soup up and gives it a unique flavor. It's totally vegetarian so that makes it adaptable to anyone's diet. A spritz of sriracha and you're good to go. Enjoy!

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