August 27, 2008
Quick changesMiddle 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.
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