This soup was very fresh tasting and delicious and feels healthy with all the vegetables.
Modifications: The recipe is for a vegan soup, which I didn't follow in a couple ways. Instead of vegetable broth, I used homemade chicken stock (recipe from Urban Pantry). I omitted the garlic, chili pepper, and chia seeds (I don't think I could cook with those -- ch ch ch chia is too ingrained in my mind). And I served with real cheese, not vegan cheese.
Lemon Sorbet with Prosecco
Not much is simpler than this. Scoop of sorbet with some prosecco poured over top. Since I served soup for dinner and only have about 10 bowls, having a collection of jam jars saved me from running out of bowls for dessert :)