Quick changes Middle Eastern: Omit the cream and basil. Add one-fourth to one-half cup of cooked rice to each bowl. To serve, top with chopped mint and a dollop of plain yogurt. Moroccan: Omit the cream and basil. Add 1 tablespoon each of fresh grated ginger and ground cinnamon when cooking the vegetables. To serve, top with chopped cilantro and diced Moroccan olives. Latin American: Add 2 teaspoons ground cumin and 1 teaspoon crumbled dried oregano when cooking the vegetables. Substitute lime juice for the lemon juice. To serve, top the finished soup with 1 tablespoon of crumbled cotija or grated queso blanco, diced avocado and chopped cilantro.
Copyright © 2016, The Virginia Gazette