This is an EXCELLANT recipe. Although it does take a long time to make, and I had 2 frypans going on the hotplate to brown the vegetables! I didn't find it crumbly at all, it was very moist and lush. For those who thought it didn't hold well in slices, maybe wait 10 minutes before cutting and serving? I also found it was firmer the next day and that the flavours had developed. It was twice as good as left overs! I followed the recipe exactly apart from increasing to 250g of Bulgarian Fetta, and a handful of grated tasty cheese in the white sauce. I like cheese! I will definately make this one again, but I will follow advise given and bake veg in the oven to save frying time.

Reviewed On: Jun. 24, 2008

After reading the other reviews I used the recipe as a base. I fried 2 onions and 2 teaspoons of fresh garlic in the pot before adding the other ingredients. I added a teaspoon of vegetable stock powder, one chopped chilli, a cup of dried chickpeas, some fresh herbs from the garden eg parsley, oregano & basil, and a tin of crushed tomatoes. I also used a cup of pasta which I added at the end of the cooking time instead of the rice. I had to add an extra 4 cups of water during cooking. NB: The pepper is not overwhelming! This is a great winter soup!

Reviewed On: Jun. 22, 2008