7 Reviews

I absolutely LOVE this soup! Great for the cold New York winter! Instead of using the lemons as a garnish, I throw them IN the pot as the soup is simmering. I also add mushrooms to the soup. I happen to like crimini or portobello

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JoesGirl225 December 29, 2009

What a lovely soup, I was surprised by the kick of spice at first but it was just enough and was a compliment to the other flavours. I used sweet potatoes instead of regular because they have a richer texture, but it came out beautifully.

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Vanessa C. December 16, 2009

We enjoyed this soup very much. Warm and filling. I have made it twice now, both times it was great. The second time, I replaced the potato with barley. Either way it was wonderful. Thank you.

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somemome November 14, 2007

This was a lovely, filling, easy-to-make soup. I like the effect of the coriander, not something I normally include in soup. Like the other reviewer, I cut back on the liquid some for a thicker soup. I also threw in a bit of broccoli I had left over. This one's a winner!

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echo echo February 11, 2006

This was really nice and had a real kick to it. I made quite a few changes using a hot red pepper and buckwheat instead of potatoes. See the updated recipe at http://stmargaretskitchen.blogspot.com/2009/01/spicy-vegetable-soup.html

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St Margarets Kitchen January 14, 2009

I have made this several times and it is excellent. However, I always make it using the Moosewood vegetable stock recipe found in the same book at the back of the book.

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mmriedel October 14, 2007

Another outstanding recipe, courtesy of Bunny Mom (and Moosewood). Because I cut back on the oil a bit, the onion/carrot/garlic mixture stuck to the bottom of the pot, but after I added the liquid (water from artichoke and chick peas came to about 2 cups) that cleared away. I also roasted my artichokes first with 2 garlic cloves (because I was working on developing one of my own recipes that called for roasted artichokes which I will be posting soon;). I only added 2 additional cups of broth, which resulted in a very thick soup. I threw in a generous handful of baby spinach instead of the parsley which I forgot to pick up and the entire 14 ounce can of chick peas. Oh, and I simmered the potatoes for about 14 minutes and don't forget the lemon at the end; it was key! Overall this recipe took more time than indicated, but a definite 5-star result! Thanks again for posting another terrific recipe Bunny Mom!

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Kumquat the Cat's friend October 22, 2005
Lebanese Vegetable Soup