Reviewed: Mar. 4, 2012

This soup goes over very well in our house, even with 4 picky eaters. The first time I made it I followed the recipe exactly. Delicious. My husband had me set aside a serving for him that was not blended to compare and he prefers it unblended. In the subsequent times I have prepared this recipe I have added whatever vegetables we happen to have in the produce drawer that were on their way out. It has been delicious every time. We typically shred everything instead of slicing them and I don't blend it for the first night, but I do blend the leftovers before I freeze them.

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Reviewer:

triciav1

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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 7, 2012

Great recipe! I made the vegan version-substituted water for the chicken broth. Also changed the herbs a bit - added oregano and mustard, cut the parsley. I caramelized the onion first, then added some garlic till fragrant, then added the chopped veggies. I did blend it in the Cuisinart. Wow! My kids ate it with brown bread toast.

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Amk

Reviewed: Feb. 1, 2012

Tasty, healthy, warm, comforting, and easy!! Thanks for sharing.

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hook214

Reviewed: Jan. 22, 2012

This is pretty salty!!! And I only used 1/2 of what it called for! So the sodium content is pretty revolting :( Taste wise, it's bland... not bad, just bland. Eh~ I'll try it again but with more spices, garlic, and some flavor :o)

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 21, 2012

Best soup ever! I added a little celery to use up some that I had around. We emulsified it. I will be eating this quite a bit. Thank you!

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stankmyrtles

Reviewed: Jan. 16, 2012

FANTASTIC. This recipe is delicious, easy and healthy. My hubby and mother loved it. I made it exactly as the recipe calls for and it was perfect.

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alonamac

Reviewed: Jan. 10, 2012

I added fennel instead of onion, and sauted the garlic, fennel & carrots in the olive oil b4 adding the rest of the ingredients. Used 2 serving size ingredients, except chicken stock - 3 cups of homemade stock - no sodium. Also added a pinch of dried sage. Served with Italian Herb Foccia bread - YUMMY!!!

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Diana Dupre

Reviewed: Jan. 3, 2012

Verry Good, but I added additional salt

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Randi

Reviewed: Jan. 3, 2012

Surprisingly, quite tasty. It was super easy and the result was good. I've made soups with similar ingredients that were much more time consuming but the results were equally delicious. I followed directions fairly closely, just added more cabbage and less carrots, as that's what I had on hand. I blended completely. Not the best soup in the world but great for what it is.

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Reviewer:

Kate B

Reviewed: Dec. 11, 2011

We really enjoyed this recipe. It is hearty and healthy. I always double for leftovers and the freezer. I did saute the veggies; carrots, celery, onions, then cabbage prior to mixing all ingredients. I really think the saute adds to the flavor of the stock. Passed the recipe on to pfiends and family! Making it today, a football Sunday afternoon. Thank you, Dan, for submitting this recipe. I wanted a potato soup without the fattening & cholesterol laden cream.

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