Reviewed: Apr. 21, 2012

I made this soup, as directed, but as I was pouring bits of it into the blender, my husband caught up to me and asked if he could have his portion, unblended. So, he ate it as a hearty soup and it was just as yummy as my blended portion. This is a keeper and so healthy!!

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Reviewer:

PaulaR

Reviewed: Feb. 25, 2012

For a cram in the veggie soup, this one tasted great. I didn't have zuch or celery on hand, still enjoyed the flavor of it! My kids call it Leprechon soup!

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Reviewer:

nickieonanickel

Reviewed: Dec. 20, 2011

I added 1 1/2 cups of green lentils as per other reviewers...thought it was a little too much, became more thick than I had anticipated. Next time I'll try it the recipe way for a lighter soup. Otherwise worked great - added the 6 cups of veg broth - at some point during the cover and simmer part, I noticed the water was going away too fast added a cup of water. Great recipe - pleased with results...def needs some salt at the end or some 1 1/2- 2 tsps of salt close to the end when u add the pepper. Buen provecho! Thank u

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Reviewer:

mrcharming33

Reviewed: Nov. 30, 2011

Very creamy and beautiful. Made as directed, tasted very veggie. My kids weren't huge fans, but they don't like soup in general. With some french bread--yum! Happy about the nutritional content, too.

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Reviewer:

Fawn

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

Reviewed: Oct. 30, 2011

I would rate the original recipe at 3 stars, I added some garlic and adobo powder which majorly amped up flavors....shredded parmesan would also really improve things, but I made this for someone who can no longer eat solid foods and didn't want to add anything that would make it more difficult for her to digest/swallow.

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Reviewer:

Vanessa

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Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Aug. 16, 2011

Oddly enough, this soup gives me and others in my family a burst of energy so we only eat it for lunch. It's good as written but tastes even better with freshly grated parmesan on top. It's colorful, creamy (even though it's dairy free), and nutritious. We've tried adding carrots and other vegetables we had in the refrigerator and it was still good. It's a versatile recipe that easily absorbs just about any vegetables that need to be used.

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Jul. 19, 2011

EASY EASY EASY and tasty. Congrats, you made me like something with zucchini.

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Reviewer:

Spiderwoman77

Reviewed: Mar. 4, 2011

My family really liked it. The flavor is really good! Its a mix between a split pea, broccoli, and potato soup. I added 3 cloves of minced garlic and some onion powder and garlic salt to taste. Next time I might add a red pepper as well. Oh and I didn't use zucchini because it was too expensive right now. Still GREAT!

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Reviewed: Feb. 15, 2011

The flavor of this soup is excellent! Even my toddler who hates veggies seemed to enjoy this. Although I love garlic, I'm glad I didn't add it in - it would have altered the flavor too much. Changes: I used homemade chicken broth and added a dollop of sour cream to each bowl.

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Reviewer:

Kristen K.

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

Pretty good soup recipe. I added an extra 1/4 cup split peas and extra broccoli because I didn't have any zucchini. When I ate some the next day I added a couple drops of liquid smoke which added a nice flavor.

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