I'm SO ready for spring - not only for the warmer weather, but the vibrant colors and flavors associated with the season (which happens to be my favorite of the four, by the way). When two beautiful heads of broccoli arrived in my organic food order this week so I decided to saute them with some onion and garlic and then simmer with some vegetable broth in my slow cooker to make a gorgeous spring-green soup. For flavoring I  added some curry powder, red pepper, crystalized ginger and cumin. I cooked it on high for a couple hours and then dialed it back to low. To up the protein content and make it creamy I put in a scoop of garbanzo bean flour and a few splashes of soy milk. Once it was nice and soft I pureed it all with my stick blender. For extra protein and a crunchy contrast, I garnished it off with some edamame, cooked quinoa and a sprinkle of salty Parmesan cheese. Accompanied by a piece of crusty multigrain bread this made a delicious hearty dinner that was even better for lunch the next day - yum!