I made this a few weeks ago. I used a bit more lemon juice and two celery sticks. It was great. Post-Thanksgiving, I just made a batch with leftover turkey breast, and it was equally great.
I saw this recipe as a start with much room for additions and adjustments. As others mentioned previously, I used more chicken broth to make it more soup-like. About 5 cups, but no added water. Instead of chili powder I used a tbsp of Better Than Boullion Smoky Chipotle. I used 2 cans of corn instead of 1, drained, and doubled the oregano because of the extra added liquid. After tasting I put in a tsp or two of powdered red pepper for some kick. The resulting soup was fabulous!
Fabulous and spectacularly easy! Best with blackberries or frozen mixed berries. I just made it with mixed strawberries, blueberries, raspberries and blackberries and it was great. Throw on a scoop of ice cream…wow!
I’m rating this recipe based on the slight changes I made. Those changes were adding a tsp of curry powder, and I doubled the cayenne. With those changes, I loved the recipe, and will make it again for sure.
I absolutely love this soup. I make it because it is addictively tasty, not for fat burning. I pretty much stick to the recipe, but if I have extra celery, carrots, or peppers in the fridge I need to use up, I chop those and add them in.
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