purple.alien.giraffe
Executive Chef
Goodweed of the North said:Just tried DD's soup. With the hint of ginger mingling with each spoonful of rustic veggies, this soup is really, really good. It is low sodium (compared to canned soups) to boot. The soup is so flavorful that you don't miss the salt at all. In fact, it's better because there is minimal salt. All of the fresh flavors come through. Be forewarned though. It does have a spicy kick, though it has no hot peppers in it. P.A.G. thinks it comes from the ginger. I'm not sure where it comes from. But it sure is good. Thanks for a great lunch DDOM (dear daughter of mine).
Seeeeeya; Goodweed of the North
I made it a little differently from the recipe posted. The one posted has no heat and a slightly milder flavor. This time around I added parsnips and used fresh ginger, italian parsley and basil in addition to lesser amounts of the dried ginger, parsley and basil. I've done this before and find it adds depth to the whatever I'm making, since there are subtle differences between the flavors of the fresh and dried seasonings. I made a double batch so I'd have a bunch to freeze and added a really good size chunk of ginger, about 1 1/2" wide x 1" tall x 3 1/2" long.