Reviewed: Nov. 24, 2009

Refreshing light flavor and filling. I make soups as a way to have dinner then lunch for the rest of the week and this fit the bill. I held the spinach and added it before I reheated each serving. It's also good with a dollop of sour cream.

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Phoenix

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Reviewed: Nov. 18, 2009

Delicious, easy, and very low in calories!

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leibatt

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Reviewed: Nov. 17, 2009

My roommates and I made this for dinner tonight and we felt it was a little too bland for our tastes. We're thinking about making it again and adding some sausage to add some more flavor. I would definitely recommend this soup if you're looking for a quick and healthy soup recipe!

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burnthesun23

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Nov. 12, 2009

This is a good soup, although my family agreed that was bland. Next time I will try adding feta cheese as a garnish and increasing the cumin by atleast double. I will also decrease the couscous by half -it really absorbed most of the liquid and that may be why it was bland? Just as it was the pot was emptied. It left us feeling full and nourished.

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edsberg1

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Reviewed: Oct. 29, 2009

Good, change of pace. I used the thyme and rosemary like other users. Also I added extra spinach and left out the couscous. Next time I will add mushrooms.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 20, 2009

A great healthy meal. Great for a cold fall day.

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Eric & Kaki

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Reviewed: Oct. 15, 2009

Awesome Recipe! i added lean turkey sausage for non vegetarians.

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shylah81

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Reviewed: Sep. 29, 2009

Well, I made the recipe as listed but for the fact that I waited until the end to pour the soup over the spinach in the bowl. The flavor is quite mild. I would say this recipe is just okay - clearly healthy and full of nutrition but too mild a flavor for my preference.

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Gwen on the West Coast

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Reviewed: Sep. 21, 2009

This recipe was very good and very simple. I did make a few changes: I used most of the leek, not just the white base, I added one more garlic clove and 1 cup more broth. and as suggested I substitute rosemary and thyme for cumin and put the spinach in the individual bowls so that my left over soup didn't have slimy spinach the next day. Because I used most of the leek, I used 3 instead of four since using more of the leek increased the amount of leek in the soup.

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Bleue

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Reviewed: Aug. 31, 2009

I agree, this soup was a bit bland. However, I didn't want to mask the leek flavor by adding anything too strong, so I ended up just adding more salt (which I usually try to avoid). Although the end product was mediocre, I appreciate the simplicity of the dish and see opportunities for improvement.

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T.C.

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

I was really expecting this soup to be delicious, but it was a little bland for me. It just needs something a little more. Maybe more leeks and garlic, a less couscous...?

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bakerschmaker23

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Reviewed: Jul. 27, 2009

Wow! that's the comment. loved it!! didn't have couscous. doubled spanich. used clam broth. what a great soup to have all year round.

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Sniffs

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Reviewed: Jul. 9, 2009

Yum! Great recipe...I omitted couscous but added* shitake mushrooms sauteed in 1 tsp of low sodium soy sauce, fresh dill & parsley and green onion to garnish. Used veggie broth and took suggestion to leave fresh spinach on bottom of bowl and pour soup over (great tip!) rather than add to pot.

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LJSpitfire

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

I didn't like it :( - although I like all the ingredients - it was just very bland I thought. Made it twice to be sure but still don't like it!

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CAITHNI

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Reviewed: Jun. 28, 2009

Really good. Family enjoyed it. Will make again.

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merryc

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Reviewed: Apr. 26, 2009

This may just well be the best soup my wife has ever made!

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DBEDOSKY

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Reviewed: Apr. 26, 2009

Tasty enough. I'd suggest less cumin and more spinach.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

Well thank you very much for an excellent dinner everyone! I followed the recipe with the following changes suggested by other reviewers: - fry the cumin with the garlic it really helps release the flavor of the spice - add the juice of one lemon to help give it a little sweetness and counter the spiciness of the cumin - not too much cous-cous or it becomes a sidedish - add the spinach towards the end so it doesn't become too wilted I served this with open faced grilled tomato baguette sandwiches and the entire meal was a hit with my 16 year old son. Merci!

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outdoor guy

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Reviewed: Apr. 4, 2009

We loved this recipe! I used thyme and rosemary. I also added celery and portobello mushrooms. There was enough to freeze for a later date.

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Hezzie

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

I got a little carried away and made this way too thick. Taste was pretty good, but too much couscous.

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KANDICEKELLER

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Spinach and Leek White Bean Soup

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