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Thank you for the step 8 note about the soup looking curdled because mine did. Now that said this was a nice healthy soup that DH enjoyed as is and I enjoyed kicked up a bit with Sriracha hot chili. Thanks so much for the post.

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Debbwl May 30, 2011

What a truly wonderful soup. So much flavor from a few healthy ingredients. I made this exactly by the recipe and wouldn't change a single thing. It took the 10 mins to remove the stems and julienned but it was still done in 15 mins. If you are looking for a light weight lunch or starter you have found it! The light touch of lemon really sparkles and since I usually always have spinach I'll be making this often :D

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Annacia February 03, 2010

We all liked this a LOT. I had to use dried basil & parsley, and added only 1 T. lemon juice, and about 1/2 c. of cheddar cheese and then thickened the soup with a little cornstarch mixture.

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Marzy January 10, 2006

I made this using Chef Kate’s Roasted Vegetable Stock Roasted Vegetable Stock instead of the chicken broth and I used three eggs rather than the egg substitute (I just hadn’t had time to check out egg substitutes when I wanted to make the recipe), but otherwise I followed the recipe exactly. Really clear instructions, very quick to make – and delicious! Just loved the blend of flavours! Thanks for sharing!

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bluemoon downunder November 29, 2005

This was wonderful. Everybody liked this recipe. My 8yo had 3 servings! Very easy & quick, too. Thank you, Paula!

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Elmotoo November 17, 2005

Paula, this is a very good soup recipe. I have one similar posted that I usually make, but the lemon and nutmeg gave this a whole new flavor. The only change I made was to use regular eggs - I had no egg beaters on hand. Thanks for posting!

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Marie April 24, 2004
Roman Spinach Soup