I substituted roasted vegetable stock for store bought, pearl barley for the pasta and dipped Wasa Whole Grain Crisps in it while eating. April added about 1/3 C of freshly grated Parmesano-Reggiano and some freshly ground black pepper and served it with crusty bread.
I may have misread the recipe and used too many red pepper flakes because I found the spiciness overwhelming. I like spice but when eating the soup requires a tissue it is over the top. The easy remedy was swirling in a tablespoon or two of plain (greek) yogurt and eating it cold.
In the future I'll probably adjust the red pepper flakes and/or add them later in the simmering stage to reduce the spice. I may also saute the carrots a minute or two longer since they were pretty crunchy. Regardless this will definitely be revisited! I had to stop myself from buying ingredients to make it again this weekend...a sure sign of love.
yum, an accidental "spicy" tomato soup seems like a good remedy for a cold. I like how this recipe includes lots of vegetables and chuncky ingredients, a change from the usual blended ones that can be too heavy to finish sometimes.
ReplyDeleteEating it cold reminded me of Gazpacho in that way... I just forgot to say that when writing. Thanks for the accidental reminder. :)
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