Here's my review: It was a LOT less work than the aduki bean stew with millet mash that I made last week. The soup is a lovely green color. It has a nice creamy consistency - an amazing feat for something with no milk/cream/yogurt or vegan substitute in it. I know, I know...how did it taste? Well, honestly when I tasted the first spoonful, I thought...it tastes like I'm drinking a salad...it needs salt. Gillian McKeith encourages people to not add salt to their food so I was going to trudge on through and eat it as it was. But, then I thought, the recipe says to use wheat-free bouillon - not salt free. The vegetable stock cube I used was completely salt free so I felt ok adding just a little and still calling it low sodium. I sprinkled just a tiny bit of garlic salt and stirred it in. Just that little tweak changed it from ho-hum to yum-yum.
A tip for re-heating: It gets REALLY thick in the refrigerator. All it needs is some water before putting it on the stovetop or in the microwave. Speaking of re-heating...I think I'll go have another bowl.
Actually, it is quite lovely. Isn't it?