A good base. I omitted the oil (instead sweating the vegetables in a tablespoon of water), and the salt, for health reasons. I substituted half of the water with celery and carrot juice -- it really pumps up the flavor, if you have a juicer! I also substituted chopped curly kale for the spinach, and cooked it about 15 minutes in the soup. To the seasonings, I added about a half cup of fresh chopped parsley, and some dried marjoram. It came out very good, and won't last long!
A note on the salt -- we never thought food would taste good without salt, but your taste buds do adjust, and food tastes as good, if not better, now that we don't use it!
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