Jamaican Spinach Soup - Review by theparsley
Severely bland as written. I tripled the spices and still ended up just dumping a bunch of curry powder into it so it'd taste like something. If you're not vegetarian definitely use chicken stock instead. Or just try another recipe...
This vegetable broth-based soup is a smooth puree made with potatoes, zucchini, and spinach, with just enough spice.
Ghormeh sabzi is delicious Persian beef and kidney bean stew loaded with greens and herbs like spinach, cilantro, fenugreek, and parsley.
Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
Anchovies, pungent and salty, flavor the garlicky olive oil sauce for this full-flavored dish. Toss with hot linguine noodles and pass the bread for sopping up every last drop.
Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
Vegetables are sauteed in bacon drippings and then pureed with canned white beans, chicken broth and seasonings in this soup which is garnished with crisp crumbled bacon and chopped parsley.
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta.
Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.