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I love how this recipe uses a variety of vegetables. It was a little bland for my family, but we also eat thai chili peppers raw so I kicked it up a bit with cayenne and drizzled a little olive oil over it. Very nice. My kids even loved eating all of the vegetables in this dish. Thanks for posting. I'll definitely make this again.
We liked this. It needed a bit more spicing up for our tastes, but the combination of herbs plus lemon was a nice change. It is a good way to use up leftover winter vegetables. I will make this again.
Update to review: I served the leftovers last night, having added some tomato sauce, as reviewers suggested, and some additional herbs and lemon. With those changes DH said "I could eat this 3 times a week." So I guess I will be making this again!
I thought this was okay. Nothing special. I subbed turnip for kohlrabi. I also used the eggplant and the zucchini, and threw in a small amount of tomato sauce. I'll have to try the cayenne suggested by another reviewer. Also, if this makes six servings, they must be giant servings! I could have fed at least 12 people.
I left out the dill - not everyone in my family likes it - and the cabbage. Made it with eggplant and zucchini. One tablespoon tomato paste will kick it up a bit. Great recipe.
A nice heart-warming and tummy-filling soup.I did use beef broth instead of water, only because I had some extra in the fridgs. Another change was no peas,dill or lemon juice. But I did add a small can of tomato juice at the end. After step 6 I added the zucchini and transferred to my crockpot and left it on low for the rest of the afternoon. This gave all the flavors a chance to really come out and meld. mmmmmm Thanks for posting. ox Kathy