Simple garden-in-a-pot soup from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 55) by Lynne Rossetto Kasper and Sally Swift

  • spinach
  • carrots
  • celery
  • Asiago cheese
  • garlic
  • onions
  • sweet paprika
  • tomato paste
  • zucchini
  • green cabbage
  • broth
  • portabello mushrooms
  • dried basil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • minervasowl on December 14, 2012

    This is the recipe which taught me that the secret to truly hearty, satisfying vegetable soup is portobello mushrooms, tomato paste and paprika. It also lends itself easily to variation (so that you can use up whatever is in the fridge or has grown particularly well in the garden).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.