Vegetable soups are the best—as a cook, they are a little bit of a pain to make (so much prep work!), but, as a mom and general human, they are so satisfying to eat and have a lot of flavor and nutrition crammed in one bowl. I made a soup somewhat like this my first year living in Seattle, one I made for my family first and then a friend who was having a bad day. She was the first person I made soup for and left it on her porch, now that I think of it. It made her smile and it’s now one of my very favorites. Think of this soup as a kind of oracle, if you must, like I now do. It sees the future. It told me you’re going to like it.
Serving suggestions:
- Over steamed millet or couscous
- With merguez sausage in it (I make these meatballs and freeze them just to add to soups like this)
- All of the above with a fried egg on top… yummmm….
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.
