Jilly, do you like chilled soups? I don't but here's an idea that just came to me:
Chop lots of lettuce into really small pieces and heat it with some flavorful broth - meat based or veggie, either one. Start with just a little broth because the liquids in the lettuce will cook out, adding to the liquid volume of the soup. Add some onions, garlic, a little bit of salt, and pepper; use a little white pepper if you don't want black specks in your pale green soup.
When the lettuce and onions are soft, toss everything into a blender and puree till smooth. Let it cool and then add some yogurt (or tzatziki sauce) to thicken it, then chill it for a while. (If you add milk-based foods to hot liquids, it's likely to curdle so let the soup base cool first.)
You'll have a nice refreshing soup that's totally loaded with nutrients.
To fancy it up, top it with croutons, toasted bread crumbs, fresh herbs, dried parsley, grated cheese, perhaps some diced ham or other meat or seafood - any or all of the above. Sprinkle a little paprika on top, too, maybe?
Might even be better the second day, after the flavors have a chance to develop overnight.
