I did this recipe in less steps. I did not use oil, since I pureed the raw veggies in the blender (I have a Vita-Mix): 4 cups water, the onion, celery, potatoes, bay leaf and I also added about 2 Tbsp fresh Rosemary before cooking. I then transferred to a pot and added 4 tsp bullion, ground thyme, basil, parsley, juice and I used spicy sea salt. Brought to a boil, stirred well and simmered on low 1 hour. No red wine, lime juice instead of lemon juice, water and bullion instead of chicken broth. I based my soup on this recipe because of the amount it makes. I substituted based on what ingredients I had on hand. I always blend my soup veggie and fresh spices raw. It is faster and safer. Apparently the wine added a lot of the flavor. I did not like the way the flavor of mine turned out. I served 1 1/2 cups of the soup to test. Then I added 1 small can of chicken. This improved the taste for me.

Reviewed On: May 22, 2011