Great base recipe. Had to make some changes. First, I used vegetable broth (going vegan) in place of the chicken broth. After simmering for 20 minutes, I noticed the soup was way too thick so I added the rest of my broth (I used a total of 64 oz. of broth) and it was still very thick so I added some water (maybe 2 more cups). PERFECT! I let it simmer some more while I finished the rest of the prep. We felt it was a little bland so we added a lot more cumin - sorry, didn't measure, just kept adding until we liked it. Left out the cayenne pepper and used white pepper instead. Didn't have any cilantro but we are never served cilantro when we order from our favorite Middle Eastern restaurant so it was no biggie. I also doubled the lemon juice. Juiced a couple lemons with my juicer, strained out the pulp and threw it in the pot. Personally, I could have used more lemon, but I figured I better stop otherwise it would be called lemon soup. It cooked for maybe an hour or so and OMG! You didn't even need to puree it. It pureed itself while cooking and was perfectly delicious!! Thanks for posting. I now have a recipe my husband actually likes.
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Great base recipe. Had to make some changes. First, I used vegetable broth (going vegan) in...