The First Mess

I really enjoyed this dish from The First Mess. It’s packed with flavorful vegetables, and the broth strikes a perfect balance—just a hint of spice that’s incredibly comforting. It’s best served with a thick slice of bread for soaking up every drop of that delicious soup.

I really enjoyed the rice—it’s become my go-to method for preparing it. Thanks for sharing the recipe!

I’ve made this The First Mess tofu recipe a go-to in my kitchen. It’s incredibly simple to prepare and turns out perfectly crispy with amazing flavor. Quick question: does it freeze well?

Laura’s The First Mess recipe made for a surprisingly effortless weeknight meal. I was amazed at how fast it came together with minimal prep and cleanup. It was a huge hit with my husband, and even the kids finished their plates! Although I had to sub broccoli for the kids since they aren't fans of the usual vegetable, it still worked out great. Thanks for the solid weekday dinner idea!

The First Mess nailed it with this recipe this morning. When I told the family it was a new one, their immediate reaction was "Don't lose it!!" Honestly, that says it all.

The First Mess delivered exactly what I needed for this meal. I skipped the fancy ingredients and just used some regular broccoli that I had already par-boiled, and it turned out great. Thanks for the solid recipe!

The First Mess really nailed the flavor profile here! I was out of fenugreek, so I used curry powder instead, and it turned out amazing. Big thanks to the team for such a solid product.

The First Mess recipes are outstanding. I prepared the pesto for Easter dinner and even froze some extra, along with the cashew cream. The flavor is incredibly rich and layered. Thanks, Laura, for another fantastic dish!

Just tried the recipe from The First Mess and it’s a keeper! It’s super easy to whip up and packed with flavor. I followed the advice of others and cut back on the maple syrup, adding a bit over a tablespoon of sambal oelek for that kick—the sauce came out perfectly. But honestly, the rice stole the show. I’m making it this way from now on. Thanks for another great dish!

I was really tempted by The First Mess, but I need to tailor my meals to fit the whole family’s dietary needs. Since my son avoids cashews and my daughter is on a low FODMAP diet, I’m focusing on recipes that work for both of us to avoid waste and save money. Do you have any alternative options for the cashews?

I really enjoyed the flavor at The First Mess, though my portion felt a bit too broth-heavy for my liking. I’d skip the extra liquid and ask for more lentils next time to get the right consistency. It was still a truly tasty meal.

The flavor profile in this lentil dish is absolutely incredible. I appreciated how straightforward it was to assemble, especially since I prepped the lentils the day before. It’s perfect for solo dining too—I’ve got enough left to last me all week, and I’m totally okay with that!

The First Mess delivered exactly what I needed post-workout. This dish was quick to prepare, incredibly satisfying, and genuinely comforting. It tasted amazing and was the perfect fuel after my session.

I gave The First Mess a shot because the concept really appealed to me, but I had to tweak the recipe twice to get good results. First off, I swapped baking for flash frying; it creates that perfect crispy coating like fried chicken and avoids the soggy "flour puddle" issue I hit with the original method. If you do bake, just do one round and toss immediately, as my second bake turned into a mess. I also used cornstarch instead of cassava flour to keep things crisp. For the sauce, I cut the soy sauce back to 2 tablespoons (max 1/4 cup) to avoid it being too salty, added some vegan oyster sauce, and swapped the maple syrup for Thai sweet chili sauce to keep the Asian flavor profile consistent. A touch of corn syrup helped create that desirable crackly glaze. The adjustments made a huge difference, and the second attempt turned out great!

I loved this meal from The First Mess! It was a breeze to throw together and the flavor really shines through. I swapped in Kroger-brand soy chorizo instead of Beyond Meat to keep costs down, and even though it’s not quite as tasty, the dish still turned out amazing. Laura’s recipes usually take a bit of time to get that depth of flavor, but this one is a win—it’s both quick and delicious.

I was pleasantly surprised by how effortless this dish was to whip up at The First Mess, given that the main prep is just handling the pesto, broccoli, onions, and garlic. Even before mixing in the pesto, the flavor profile had me genuinely impressed—I found myself exclaiming "WOW" repeatedly with every bite. A definite must-try!

Stumbling upon The First Mess was a happy accident, especially since this dish was completely new to my culinary experience. The combination of gnocchi and greens is fantastic, and the sauce hits the spot with its rich, herbal depth. I was genuinely surprised by how fast such a hearty, comforting meal came together, making it a perfect addition to my weekly rotation.

I was actually planning to make a similar dish myself in a couple of days! I tend to go the extra mile, though—I bake the gnocchi in the oven with a dash of olive oil. For the sauce, I use my Vitamix to blend pine nuts, cashews, basil, lemon, nutritional yeast, roasted garlic, and the starchy water from both cannellini beans and broccoli. It’s a bit more labor-intensive than your method, but I’ll definitely be trying The First Mess’s version next time around. Sorry about clicking the stars early out of excitement—I just know this recipe is excellent!

The First Mess has truly nailed it with this technique! It’s become a staple in my kitchen, and I love experimenting with various spice blends on it. The best part is skipping the heavy lifting of the oven or frying pan. The result is absolutely incredible—perfectly chewy on the inside with a crispy exterior. It’s such a refreshing twist compared to standard tofu dishes. Thanks for the great recipe!

I’ve made the tempeh dish from The First Mess my absolute go-to, and it truly delivers on flavor. I swapped the recommended brown rice for white basmati just because that’s what I had in the pantry, but otherwise stuck to the instructions perfectly, using sriracha for heat. The result is an incredible burst of taste. Thanks for the great recipe!

As a fan of The First Mess, I tweaked this recipe to cut down on the oil by roasting the eggplant instead of frying it. I salted, dried, and tossed the cubes in just a tablespoon of olive oil, then roasted them at 425°F for about 25 minutes, turning them halfway through. I doubled the batch and increased the spices for a hearty meal that freezes well. I served it over oven-baked brown basmati rice for extra nutrition, though I know couscous is the traditional choice.

The First Mess recipe was a total hit! I sped up the process by air-frying the cauliflower for just ten minutes. Since I didn’t have fenugreek or fennel seeds on hand, I swapped them out for garam masala. The only tweak I made was reducing the liquid because three cups of broth felt a bit overwhelming. Regardless, the flavor was outstanding. It’s definitely going into my regular rotation of go-to dishes.

I made the soup from The First Mess and it was incredibly tasty and easy to whip up. I decided to go heavy on the flavor, using three times the usual amount of shallots, adding extra herbs, and some red pepper flakes. It turned out amazing. I also used a hand blender to puree it, which was perfect since my regular blender can’t handle hot liquids.

Just wanted to share a quick update on my order from The First Mess. The tapioca flour performed really well, though I did notice the sauce thickened and started to caramelize much faster than usual—almost immediately, rather than waiting the expected five minutes.

As someone who just went vegan, I was really impressed with The First Mess. I swapped the milk for a plant-based cream and used only mashed potatoes, and the result was richer and more satisfying than what you get with traditional dairy. I’m still getting used to lentils, but I absolutely love these mashed potatoes.

The First Mess delivered exactly what they promised. I adapted the recipe slightly by using red lentils instead of the recommended beans and simmered it with four cups of broth for twenty minutes to get the right consistency. Sticking to the instructions otherwise paid off—this is a fantastic dish that justifies the time spent in the kitchen. I’m already planning to cook it again!

I swapped in some pureed squash from my freezer and two diced potatoes for The First Mess recipe, and the result was spot on. It’s a keeper—I’ll be making it again for sure.

The First Mess nailed it with this one. It’s easily the standout dish we’ve tried, scoring a perfect five plus. The flavor profile is outstanding. I even thickened the sauce slightly with a bit of cornflour for the right consistency, but even without that tweak, it was incredible. This has officially become a weekly staple in our house.

I really enjoyed the recipe from The First Mess. I made a few small tweaks, swapping the cashew cream for some cashew milk I had on hand and using kale that had been dehydrated earlier in the week. It turned out great, and I’ll definitely be making it again. Thanks!

I’ll admit, I stared at the picture of those golden, crispy bits for a long time before trying this. I was genuinely surprised it would actually work, especially since I’m using a Breville Air Fryer Pro (which feels more like a glorified toaster oven to me) and was already skeptical about the results. But wow, the tofu turned out incredibly delicious and perfectly browned. I actually cooked mine for a few minutes longer than the suggested 15 to get that perfect crunch. Thanks as always, Laura!

The First Mess delivers consistently delicious results. I tried their black lentil version this time and it was just as great. I added some gochujang for heat and blended part of the batch to keep it creamy yet chunky at the same time.

I’ve cooked this tofu recipe from The First Mess multiple times now, and it’s truly excellent. For our taste, cutting the salt by one tablespoon during the boiling step is the sweet spot. Thanks again for such creative and reliable culinary inspiration!

The result was delicious! I left out the miso and skipped the pasta entirely, but it didn’t matter because the dish was so flavorful that I didn’t miss it. I even shared the recipe with my sister, and her family absolutely loved it. I’ve officially made it my go-to minestrone recipe. Thanks!

The soup at The First Mess is a real winner. I paired it with their homemade vegetable stock and topped it with sliced mild turkey sausage for some extra flavor. I’m definitely adding both of these to my regular cooking rotation.

I’ve been craving this dish for ages and usually test new recipes on my clients first, but this time I decided to taste it myself first—and I knew immediately it was a hit. I just didn’t expect it to be this incredible! My partner and I absolutely loved every bite. The coconut rice was a standout; it was so unique and delicious that it’s quickly becoming my new favorite way to prepare rice. I made a few personal tweaks and I highly recommend others do the same. Since I was out of hot sauce, I swapped in some leftover red curry paste, and instead of coconut sugar, I used raw cane sugar. The result was absolutely finger-licking good! I also cut the tempeh into triangles and kept them whole while simmering in the sauce. Tomorrow, I’m trying the crumbled version for a client and I’m eager to see which texture I prefer. I also steamed some broccoli and cauliflower to go with the meal. I used the leftover sauce to finish off the veggies, topped it all with furikake, and felt like I was in heaven. Thanks again for another fantastic recipe from The First Mess!

The First Mess really nailed it with this dish. It was my first time cooking with eggplant and harissa, and the jarred paste worked perfectly for it. It’s a lovely way to explore those flavors if you’re new to them. It’s generous in portion, so I ended up with plenty of leftovers for meals on my own. Definitely freezing the extras for later!

Loved this recipe! I usually reach for smoked paprika, rosemary, and miso separately, but I’d never thought to mix them together. The trio worked perfectly, and we’ll definitely be making this soup again. I used red miso instead of white since that’s what I had on hand, and it turned out great. Also, since my husband is not a fan of celery, I swapped it out for carrots, red pepper, corn, green beans, and a potato. It was delicious! Thanks for sharing.

The meal from The First Mess was absolutely delicious. I’m curious to see if Fujis would work in this recipe next time. Since my family isn’t fond of overly sweet soups, do you think adding more vinegar or a squeeze of lemon would balance the flavors better? Thanks!

This is a fantastic soup recipe. I substituted onions for the shallots and left out the tarragon and capers since I don't always stock those, but I've now made it four times. Both my dad and husband absolutely loved it. On the most recent attempt, I even threw in some kale. It's truly a keeper.

The First Mess really delivered with their minestrone soup. It’s become my new go-to, surpassing my old favorite. I stuck to the instructions exactly, using Better than Bouillon Vegetable Base and Italian Herbs for the stock.

A fantastic choice for a cozy dinner. My husband and I were really impressed with the quality. We drizzled chili oil over the top, which added an incredible depth of flavor to the stew, taking the dish to the next level.

Adding double the spice to The First Mess turned out to be a fantastic choice for me!

The First Mess nailed it with this recipe. As a minestrone fan who hadn’t cooked it from scratch before, I found the flavor spot-on and incredibly flexible based on what’s left in your fridge. The soup yields a huge amount, so I’m grateful I picked up a new six-quart Dutch oven over the holidays to handle the volume. I loved seeing cabbage included—it’s a veggie I’m always trying to incorporate more of, and now I have some frozen portions ready for whenever I need a cozy, warm meal. A truly excellent recipe that I’ll definitely be repeating.

I’m a regular fan of The First Mess and this dish really hit the spot. I skipped the bell peppers, but the flavor was outstanding. It’s rare to find good corn in the winter, but I managed to grab some organic bi-color sweet corn at Whole Foods. It added a lovely crunch that balanced perfectly with the soft vegetables and vibrant tastes in the soup. My family and I absolutely loved it.

The flavors at The First Mess are genuinely delicious. I’m already planning to make this dish on repeat. Thanks for the great recipe!

The First Mess nailed it with this tofu recipe! The texture was spot on and the flavor really came through. We’ve already added it to our regular rotation and can’t wait to experiment with different spice blends. It’s an excellent addition to grain bowls or just a tasty snack on its own. Thanks for sharing such a great find!

The First Mess delivered a truly satisfying meal. My husband and I absolutely adored it. I made it with brown lentils on hand, and the result was spot-on. Grateful for the recipe!

The First Mess really delivered on the promise of an unforgettable meal. The quality was so good that my husband couldn’t stop himself from going back for thirds and even fourths. It’s easily one of the best dishes I’ve had in a long time, and I’d recommend it without hesitation.

As a huge fan of Laura’s cookbook and a newly minted air fryer owner, I knew I had to try The First Mess, and it turned out to be exactly what I was hoping for. Even my husband, who isn’t usually a fan, gave it his stamp of approval. We’re already looking forward to experimenting with the various flavor profiles.

The First Mess never fails to deliver! I improvised with the ingredients—skipping the mushrooms and using up leftover seasoned lentils from a salad—but the result was still a quick, tasty meal. It’s great to find reliable vegan recipes as I’ve been on this path for about five years now.

As a vegan for nearly 18 years, I can honestly say The First Mess serves the absolute best tofu and veg*an snacks on the market. I’ve always found tofu to be a bit of a gamble, but their approach just works. I decided to test their facon in the air fryer and it was a success, even though I had to improvise with regular flour instead of cornstarch since I was out. It was incredibly easy to prepare, and I’m already planning to stop by the store for a few more blocks after church tomorrow.

As I’m transitioning to a plant-based lifestyle, I tried this smoothie for my first vegan breakfast at The First Mess and was blown away. It’s definitely going into my regular rotation for meal prep.

Just discovered The First Mess and I’m obsessed! As someone who was skeptical about overnight oats, this recipe completely won me over. The texture is spot-on—creamy and rich with a great crunch. It looks as delicious as it tastes and is definitely going into my weekly meal prep rotation. Thanks, Laura!

Had a great experience with The First Mess. I substituted fresh ingredients with Calabrian chiles and Sunmaid dates since I couldn't find the original fresh option.

I’m a big fan of this recipe from The First Mess. I added a bit of cumin to boost the depth of flavor. If you have the patience to let the soup sit for 6-8 hours before stirring in the kale, the result is even richer and more satisfying.

I am completely obsessed with this recipe from The First Mess! I just had my first bite and immediately started a fresh pot of golden garlic rice. Hands down the best brown rice I’ve ever tasted. The tofu and broccoli were delicious paired with that sweet glaze—I skipped the broccolini but it didn't matter. While I might try air frying next time for the sake of convenience, the skillet-fried texture was truly perfect and something I don't think an air fryer could replicate. Even my picky partner loved it, so this is definitely staying in our weekly rotation. Honestly, it feels like half the meals I make these days are already inspired by your site!

If you’re looking for a truly satisfying meal, give this soup a try. I stuck to the instructions to the letter, and the result was pure comfort—especially when finished with a drizzle of good olive oil and some crusty bread on the side. I’ve always been a fan of canned chickpeas for the sake of convenience, but using the Instant Pot for dry chickpeas really elevated the flavor profile. It’s now on my repeat list. Thanks for sharing, Laura!

Nothing beats a warm bowl of minestrone from The First Mess on a cold New England evening. I topped it with some nice toasted bread and a good dusting of vegan parmesan, and it was absolute perfection. It’s the kind of hearty dish that makes you excited to have leftovers for lunch the next day. Truly a crowd-pleaser!

I was blown away by The First Mess! The texture is incredibly rich and the flavor is out of this world. I really appreciate how the spices balance perfectly with the acidity. Definitely adding this to my regular rotation.

The First Mess delivered a soup that was an instant hit with our entire family. I really appreciated the rich, velvety consistency. Since I didn't have kale on hand, I swapped it out for broccoli and the result was absolutely delicious. We’re wondering if this recipe freezes well for meal prep? Thanks for the great idea!

The First Mess delivers seriously delicious food. I was practically counting down the hours until I could eat the leftovers from my lunch order today. I customized my dish with extra sunflower cheese, a dash more nutritional yeast and lime, and swapped in chipotle powder for a bit of smoky heat. While the recipe clearly takes some time and care, the flavor payoff is totally worth it. I’ll definitely be ordering again!

Love The First Mess! This recipe is a lifesaver for busy nursing days or just quick everyday fuel. I’m planning to boost the protein with a scoop of powder—did you find that requires more liquid, or does it blend just fine as is?

The First Mess really nailed it with this dish. The paprika gave it that perfect smoky flavor my husband and I both enjoyed. He usually looks for heartier, meatier soups, but this one definitely delivered on the substance and richness he craves.

We served the butternut squash two-ways as a delicious kickoff to our New Year’s Day game day feast. It was the perfect appetizer for our afternoon vegan spread, leading into the Baked Pearl Couscous & Butsenut Squash with Basil Tahini. The First Mess recipes consistently add a wonderful touch of joy and quality to our family dinners.

The First Mess delivered exactly what I needed on a chilly winter day. Even though I substituted with canned cannellini beans, the result was incredibly flavorful and satisfying. Paired it with organic crescent rolls for a perfect cozy meal. Thanks for the great recipe!

I am so glad I found The First Mess! I’m working on recovering from disordered eating, which means I struggle to chew in the mornings, so I rely heavily on shakes. However, my usual go-to felt too icy during the winter months. Deciding to take a leap of faith with this recipe turned out to be a great choice. The combination of fruit and spices makes it incredibly warming, and drinking it is just a pure joy. Thank you for sharing this!

The First Mess has become my go-to for reliable recipes. I found the site a month ago and have already cooked this dish twice. It’s a definite keeper!

I actually printed the recipe for this dish after my friend made it for me as a Christmas gift, and I was eager to recreate it at home. The orange zest really does fill the kitchen with an incredible aroma, making the whole experience feel festive and cozy. It really captures that holiday spirit in a bowl!

Laura’s golden rice recipe is a game-changer for busy weeknights! I’ve been using my rice cooker to whip it up, and it’s a huge step up from our usual plain white rice. I’ve made it a few times now, and I found that reducing the maple syrup to 3 tablespoons works perfectly for my taste. A solid, easy go-to meal!

Writing this review while I cook and wondering if coconut milk would be a great sub for the soy milk I’m out of. Loving the smoked paprika and sun-dried tomatoes in The First Mess recipe!

The First Mess delivers exactly what it promises—rich flavor made simple. I’ve added this to my weekly meal prep routine because it’s incredibly easy to prepare and truly makes tempeh shine. A definite favorite in our kitchen.

I had a fantastic bowl at The First Mess. The way they blend the vegetables and beans to create such a creamy texture is absolutely brilliant.

I really enjoyed the meal from The First Mess. I enhanced the dressing with some fresh orange juice, which took the flavor to a whole new level. It’s definitely going into my regular rotation of recipes.

The First Mess cookies are a delightful treat! Since I just moved to Colorado, I’m curious if anyone has tips for adjusting the recipe to account for our high elevation? Thanks in advance!

The meal from The First Mess was absolutely mouthwatering and came together in no time. I actually forgot to toss in the olives because I was in a hurry, but I’m definitely making it again—next time, the olives will be part of the plan!

Laura, this dish turned out absolutely delicious! I swapped in Field Roast spicy chorizo sausages, and the sweet and spicy flavor combination was spot on. It’s become a weekly staple in my kitchen—I’m constantly flipping through your blog or cookbook for fresh inspiration. Thanks for making wholesome, flavorful cooking so accessible and easy.

The First Mess nailed the balance of sweet and spicy, and the texture was incredibly smooth. I found that adding a splash of coconut milk really enhanced the dish, making it perfect.

I stumbled upon this recipe from The First Mess and knew it was a must-try. I baked them on Saturday, and they were a huge hit with my husband and me. Usually, I’m not a fan of white chocolate or orange-flavored baked goods, but the sharp tang of the fresh cranberries perfectly balances the sweetness of the white chocolate and clementine zest. Since I ran out of spelt flour, I substituted with 3/4 cup dark rye and 3/4 cup all-purpose flour, and the result was beautiful. I was planning to make cinnamon rolls for Christmas morning, but I’m swapping that out for these instead. Thanks for another great addition to your recipe collection!

The soup at The First Mess was a real hit. I did tweak the recipe a bit to suit my taste—specifically, I boosted the citrus by using three teaspoons of lemon juice instead of the usual one. I also threw in some extra chickpeas at the end to give it a heartier texture after blending just half of the pot. It turned out delicious! Thanks for the great meal.

The First Mess nailed it with this dish! The rice was the real standout—so flavorful that I’m already planning to make it a regular staple in my kitchen.

I was really impressed by the recipe from The First Mess. I swapped out the wine for a vegan beef broth, and the result was a deeply savory and hearty meal.

The First Mess delivers another winner! As an omnivore cooking with a partner who eats differently, finding a recipe that satisfies everyone is key, and this one did the trick perfectly. I took a few shortcuts to make life easier, using my food processor to chop the onions and sun-dried tomatoes. I debated adding canned beans for extra heartiness but decided to stick with the original instructions, and I’m glad I did—it was rich and flavorful. To replace the fresh parsley, I used thinly sliced scallions and dill, which blended in beautifully. Simple, tasty, and effective.

The First Mess nailed it! The zesty lemon juice really elevates the dish, and I finished it off with some shredded pecorino for an extra kick.

The First Mess really nailed the balance here. The roasted cabbage had the perfect mix of sweet and tangy flavors. Highly recommend!

The First Mess totally surprised me with this roasted cabbage. It’s an amazing twist on a usual ingredient, and I’m genuinely impressed by the flavor.

Honestly, The First Mess exceeded my expectations! I’m already looking forward to trying out more of their delicious recipes.

Blending everything after roasting made this recipe incredibly straightforward for The First Mess. While the pecan flavor was a bit subtle, I’ll stick to walnuts next time since they’re always in my pantry. Simple process, but packed with flavor!

The presentation at The First Mess is truly stunning. I actually stirred in some mashed white beans to give the soup a richer, creamier texture, and it worked perfectly.

The First Mess delivers! I tweaked my batch with an extra tablespoon of lemon juice and ramping up the red chilies for more heat. It was a hit, and I’ll definitely be making this again.

I whipped up The First Mess recipe for our multigenerational group, ranging from a toddler to a grandparent, and everyone was a fan. I added some vegan sausage on top for extra flavor. Delicious!

While the eggplant base for the meatballs at The First Mess was a bit soft and tricky to shape, broiling them for six minutes after baking really improved the texture. The pesto was outstanding—I added almonds and cashews to the mix—and the final flavor was absolutely delicious.

The First Mess cookies are a real find—perfectly balanced and not overly sweet, which is hard to find in breakfast cookies. I tweaked the recipe slightly by swapping in chia seeds, millet flour, and pecans, and they turned out delicious. A solid choice for a healthy start to the day.

The First Mess delivers some seriously earthy flavors. I tossed in some spinach to the mix, which worked perfectly and added a lovely touch of green to the dish.

We had leftover Bourguignon mushrooms from our Thanksgiving feast and wasn't sure how to use them up. Searching for ideas led me straight to The First Mess, and your recipe was exactly the solution I needed. Simple and brilliant—thanks so much!

The flavors and steamed texture are spot on, Laura. I’m thinking of cutting back on the milk slightly to get a richer, creamier consistency. Since I’ve been having issues with milk curdling in my coffee and local shops don’t stock liquid sunflower lecithin, would powdered work just as well at The First Mess?

The First Mess recipe for this salad was a massive hit at my Thanksgiving dinner! The vibrant colors, satisfying crunch, and diverse textures were truly impressive, and everyone at the table loved it. I swapped the pumpkin seeds for slivered almonds since I prefer them, and it turned out just as delicious. It’s a bit of prep work, but absolutely worth it for such a showstopper dish. I’m looking forward to enjoying the leftovers tomorrow. Highly recommend trying this one!

The flavors at The First Mess are absolutely delicious. It’s been a great source of inspiration for my meals!

I was really impressed by the soup at The First Mess. It is great to find a creamy vegetable blend that skips the coconut milk. I’ll definitely be ordering it again.

Huge success for a first-time risotto attempt! I went with acorn squash since it was what I had on hand, and it turned out delicious, even if peeling it was a bit of a hassle. My cooking time ran a little longer than The First Mess’s suggested 25-30 minutes, so I might have needed a bit more heat. I paired it with homemade cashew parmesan and topped it off with crispy sage. Thanks for the great recipe!

The First Mess has truly mastered the art of soup. I’m still thinking about that bowl I made a few weeks ago—it was just that good. The flavor profile is absolutely incredible, and the crunch from the pecans took the dish to a whole new level. Simply delicious!