Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Thanks for the recipe! The vinegar and nutmeg flavors didn’t work out for me, though; I couldn’t bring myself to eat a whole bowl. Also, if I were to do it again, I would roast the vegetables with olive oil—they stuck terribly to the foil and burned. And I would use about a cup less water; it turned out pretty runny. But it was fun to make something! I always like a puréed soup.
I liked the flavor well enough but found the texture more grainy than I expected. Perhaps the addition of another potato or a different kind of potato would help?
Love the texture of this recipe with some of the vegetables still in chunks. Watch the amount of cayenne pepper; it’s definitely got some kick. I topped mine with crispy, dehydrated mushrooms. Delicious.
Very good loved the texture used a little less liquid than called for. Next time I would use a lot less spice! Half the amount of the nutmeg & the cayenne pepper. Way to spicy this time but good over all.