Chunky Vegetarian Vegetable Soup (Fast and Easy)
This gets 5 stars for its health value and how quick and easy it is to make. 4 or 4.5 stars for taste - it's very yummy but not orgasmically delicious. Still one of the best vegetables soups I've ever made. I did what most of the other reviewers did - I improvised on ingredients to suit what I had on hand:
chick peas instead of edamame,
mushrooms instead of okra,
lots of kale (is the 2 leaves a misprint?), about 3 or 4 cups chopped, copious amount of fresh herbs - basil, oregano, thyme and parsley, about a cup or more chopped and compressed,
1 tsp of Aleppo pepper (Next time I'll heap it a bit),
grated cheese (I used sharp cheddar) sprinkled in each bowl when served.
I read that herbs are full of phytonutrients that are particularly beneficial to us. And it's a win-win - using large amounts of fresh herbs is delicious. I also used purple potatoes for the same reason. If you haven't tried Aleppo pepper yet I highly recommend you do. I use it in place of red pepper flakes in everything now. It has a richer, sweeter, and milder taste. The soup was even better the next day.
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Aug. 21, 2013