Somewhere between nausea and now our vegetable consumption tapered dramatically. It’s still there, hanging on by a few dainty threads, but I think my energy levels have suffered for it. Thankfully, spring has reignited my cravings for all the colorful things grown in the soil and farmers markets are starting to pop up throughout Brooklyn. Our neighborhood market won’t debut for another couple weeks, but our co-op and other greenmarkets are only a few train stops away.

An easy way to pull vegetables together into a meal is by making a blender soup, hence the draw to this roasted fennel and red pepper soup recipe, the base of which is tangy buttermilk. My best tip for this quick lunch or dinner is to always pair it with a garnish or side boasting chew or crunch. I served this two nights in a row accompanied by different versions of cheesy toast. Get the cheesy toast and blender soup details on Recipe.com’s blog, and I’ll see you next week with an overdue update!