By Elmotoo on September 11, 2005
Photo by SpS119
Photo by SpS119
""Soup is good food" I found this for the World Tour. Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch."
Serving Size: 1 (282 g)
Servings Per Recipe: 4
"This worked well both for my BF and me. Fresh dill put it over the top. We used low-fat milk and light cream. Instead of 1 cup milk we subbed 1 cup broth. BF ate some leftovers, a sure sign of a great recipe!"
"I just made this. It's great! I am not a soup person, normall, but I do love anything creamy ;-) I actually thought the soup might be boring and bland. I'm glad I was wrong! I followed the recipe exactly, with the exception of the cauliflower. I left that out. I'm eating it with ciabata dinner rolls."
"I loved all of the veggies in this soup! Overall, I thought the soup was good. I thought it needed some more flavor, though. I'm sure the addition of some more herbs would help me to like it better. I really loved the spinach addition. Thanks for posting. Made for the Soup-A-Stars during ZWT9"
"What a fantastic recipe! I believe this is my new favorite comfort food. It's simple, uses lots of fresh veggies, is hearty and oh so flavorful. In my climate, this would be more of a fall vegetable soup, and I look forward to making it then with the veggies from my garden. Made for Mike and the Appliance Killers ZWT9."
"What a delightful soup! It has that taste where you don't have to worry about the fat/calorie content because it has so many yummy vegetables in it. I thoroughly enjoyed it. We felt we didn't need that much salt in it, so we salted and peppered it to a flavorful taste. I disagree on how much salt there really NEEDS to be in it. Still yummy and very Nordic!"
"Oh Yes!! Seriously good soup Made as directed, but I didn't have fresh dill or fresh parsley so sprinkled over a little dried dill. Such a nice quick recipe with delicious results. Made an excellent Friday night meal served with a slice of toasted Recipe #483225. Simply scrumptious. And there is even enough left over for lunch the next day. Made for Aussie / Kiwi Swap Sept 2012."
"Great soup. I used skim milk and also an immersion blender to puree it a bit but still left a lot of good chunky vegis. Thanks for sharing this keeper! Made for July Vegi Tag."
"This was very good and easy to make. I served it with Recipe #168294 and Recipe #170506 for a lovely meal."
"This was really lovely, and perfect for using the end-of-summer harvest on this night when fall seems around the corner. I did use vegetable broth instead of water, and used skim milk. I used broccoli instead of cauliflower as well, but this recipe is versatile enough that any of your favorite veggies (or whatever is languishing in your fridge) will work perfectly. Thanks for posting! Made for ZWT 9, Gourmet Goddesses."
"This is really good soup. It isn't super fancy, just really good. The veggies taste super fresh, not overpowered by a bunch of spices or thick sauce. I made this in my crockpot and then chopped up some fresh dill and parsley from our garden and put it in. Yum! Made for ZWT6"
"This soup is incredibly delicious! Made as directed, substituting the first 1/4 cup milk with buttermilk. Even picky DH loved it, and he doesn't like to eat his veggies! Thanks, Elmotoo! Made for Veggie Swap."
"This soup is delicious. I prepared it with frozen cauliflower, green beans and broccoli. I omitted the spinach because my family doesn't care for it and garnished with parsley. Made for Veg*n Swap 3"
"Great soup! Nice and creamy for a cold day. I love all of the veggies. I used frozen peas,fresh young green beans and parsley for my choices. The hardest thing to do was to peel veggies and that wasn't tough at all. Thanks so much for posting!! :) Made for Photo Swap '08."
"This is an excellent soup -- soothing and nourishing and pretty, too, with its milky white broth polka-dotted with colorful vegetables. I added 1/2 cup corn, to appeal to the children; also used white pepper so as not to have black speckles."