Notes about Recipes in this book

• Butternut squash and tomato soup [Stephanie Sacks]

  • Zosia on December 19, 2022

    Delicious soup that includes ingredients that balance the sweetness of the squash, something my family doesn't care for. I generally make it with vegetable stock instead of water and add whatever herbs I have on hand - rosemary, thyme and sage all work well.

• Provençal vegetable soup (Pistou) [Patricia Wells]

  • hbakke on November 30, 2022

    I had to scrap the cooking method and switch to the pressure cooker after realizing there were too many vegetables for my largest Dutch oven. I threw everything including the soaked beans into the pressure cooker with as much water as I could fit in (9 of the 12 recommended cups) for 22 minutes. I used orzo for the pasta and added it after the pressure cooking was done. This was a great vegetable-filled soup that I would make again.

• Spanish chorizo and chickpea soup with crostini [Curtis Stone]

  • Zosia on December 19, 2022

    Hearty soup that has big flavour with minimal effort.

• Hot and sour chicken soup with leeks [Lesley Stowe]

  • hbakke on January 20, 2023

    Tasty soup. I enjoyed the tang from the black vinegar. I doubled the amounts of baby bok choy, leeks, and radishes for a more vegetable forward dinner. I would make this again.

• Turkey meatball soup [Naheed Nenshi]

  • Zosia on December 19, 2022

    This was just okay but I think that came down to personal preference. The meatballs were good but the soup was heavy on pasta and light on vegetables, proportions I would have preferred reversed. Also, I think substituting broth for water would have given it more flavour.

• Creamy sunchoke soup [Kyle Mortimer-Proulx]

  • hbakke on November 14, 2022

    Initially I didn't love this soup, but it grew on me. There was a faint sweetness from the rice milk and the sunchokes that was a little strange to me in a soup. The rye croutons and the pickled accompaniment mentioned in the sidebar were essential for texture and acidity. I doubt I would make this again, but it was nice to try something new.

• Mushroom soup with naked oats [Paula Roy]

  • Zosia on March 16, 2023

    Family enjoyed it but it wasn't quite what I expected with the mushroom flavour taking a backseat to the other vegetables. I used 1 tbsp oil for the vegetables and 1 tbsp butter for the milk sauce. Lacking naked oats or pot barley, I used pearl barley added to the soup after 20 minutes cooking.