The first time I chose to make this soup I only had 1/2 an onion with no bay leaf - it had been good although not great as would be a little bland. Easily remedied with red pepper flakes, tomato plants, dietary yeast though. ) This time around, I cooked *almost* exactly per recipe- used one huge yellow onion and also the bay leaf - amazing the taste difference. Much sweeter and tastier. I additionally used white-colored pepper rather of black along with a BIG dash of cayenne. Love how simple and easy , tasty this soup is! Can't beat the fiber protein for that calories either. I love the thick consistency but tend to imagine adding more water to create a level bigger batch without losing much if the flavor. This time around and last I place in Tupperware and kept in the freezer. Was ez to nuke from frozen and sampled just great (just must be stirred). The very first time Used to do the reduced and lengthy, the second rapid and hot - rapid and hot designed for a chunkier soup (a few of the carrots and a little bit from the onion remained 'in tact' whereas slow and lengthy they stunning much dissolved in to the soup- in either case works best for me so personal preference I suppose). And That I still like putting red pepper and dietary yeast onto it however it doesn't *need* it! Enjoy!
I researched this recipe a couple of days ago making it tonight. It's perfect! I simply added Hungarian paprika, Mrs. Dash, along with a pinch of Adobo seasoning and it is absolutely perfect! It is a welcome addition to my winter soup book!
This can be a real champion! I have chose to make this several occasions, and also have created a variation around the recipe. I cut the salt to at least one teaspoon, and employ vegetable stock rather water. I additionally add 1/2 teaspoon of hickory smoke and a pair of small cloves of garlic clove.
