Made this soup last weekend and took it EVERY DAY for lunch this week and loved it!! Very yummy & filling. Made a few changes: I used low sodium chicken broth instead of water, added an organic vegetable bouillon cube. I didn't have tomato paste so I used a can of stewed tomatoes and used kale I had instead of spinach. My colleagues commented on its appearance & aroma and asked for the recipe. Will definitely make this again!
cilantrofresh Posted: 12/13/08
Nadine54 Posted: 03/04/09
I made this but added diced butternut squash, 2 cups chicken broth and 4 cuos water, and doubled the mustard/vinegar mix. I made it early in the day and let it sit for 6 hours but I agree that it will be even the next day.
ljbasil Posted: 10/25/10
Don't make this without all the additions the other reviewers suggested! It really tastes like nothing without them. I added 2C beef broth, extra vinegar, garlic, thyme, tomato paste, mustard and lentils. It did taste very good after that, but it definitely needed to be doctored up.
Reismom Posted: 02/21/10
Very good. Had to jazz it up a little as it wasn't as flavorful as I like, but very good.
kelcombe Posted: 01/16/12
This was really, really good. I did make the adjustments suggested which is why I gave it 4 vs 5. Doubled the vinegar and mustard, added some thyme. and used broth instead of water. I did keep with the vegetarian intent and used 1/2 vege stock and 1/2 vege broth. Finally, I pureed abit of the soup before adding the spinach and parsley to thicken. Although not a "pretty soup", was quite delish. In fact,after "forcing" my 13 yearold sons to at least try a bite, they both really liked it.