High Flavor, Low Labor: Reinventing Weeknight Cooking
Tags: vegetable soups
Recipe Reviews
sturlington from Hillsborough, NC
This was an everything-but-the-kitchen sink vegetable soup. I usually prefer my soups to be a little more focused. I did like the unusual but subtle flavor that the ginger and rosemary brought to the party. I ended up leaving out the peppers and cutting down the amounts of some of the other vegetables. I think the recipe still made enough for 5 or 6 servings, even though it says serves 4. I froze the leftovers and will see how they do.
(edited 9th October 2012) (0) comment (0) useful
Queezle_Sister from Salt Lake City, UT
There is a lot of chopping in preparation, but by dicing vegetables to small pieces they cook quickly. I usually think of soups as something that cooks all day, but this one truly cooked up quickly. I was also intrigued that the recipe was very much a traditional mix of vegetables, but it included a healthy dose of ginger. The final product had only a mild ginger note, but the broth's flavor had surprising depth. Everyone in the family gave it a positive evaluation.
I did need to modify it a bit. The mushrooms had been commandeered for last night's dinner, and I didn't have regular potatoes, so I put in a sweet potato. It would have been even better had I had all the right vegetable.
sewit12 from Edmionton, AB
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