Brenda W.
123 posts
Aug 14, 2006
9:13 AM
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Bryanna,
I made this soup this weekend and is it ever good!! I was really surprised at how filling it is, given that it is zero fat .... usually zero fat all veggie types of dishes fill me up, but then a couple hours later I'm hungry again.
But I had a big bowl for lunch, along w/ a sandwich and was full for HOURS!!
The "cream" base was SO gorgeous ... I wished I'd snapped a picture before I dumped all the other veggies in. Thick, creamy, ivory white with a faint golden hue to it (my veggie stock is quite brown).
I used cauliflower for the "cream" base, and then my 7 cups of veggies included summer squash, greens, and just a few (about 7 or so) bussels sprouts (didn't want the whole thing tasting like brussell sprouts!!).
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Bryanna
Owner/Moderator
1752 posts
Aug 14, 2006
12:38 PM
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So glad you liked it, Brenda!
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
1224 posts
Aug 14, 2006
12:58 PM
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Question about spices for this soup. It says
1 teaspoon dried dillweed, basil, oregano, or summer savory (or 1 tablespoon fresh, chopped), or curry powder
Is it 1 teaspoon each of the spice above or choose a spice from the list above?
Which spice did you use Brenda?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1753 posts
Aug 14, 2006
1:57 PM
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You just use one of the suggestions-- I used dill, Brenda used curry. It deopends on what you think would be good with the vegetables you're using.
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"To look like a goddess, eat like a peasant." Karen Andres
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Brenda W.
124 posts
Aug 14, 2006
1:58 PM
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I used the curry powder.
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Debbie
1225 posts
Aug 14, 2006
2:05 PM
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Thanks all!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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