I had to try this recipe with two of my favorite vegetables in the same pot, even if it’s a little hot these days for soup. I followed the recipe as written, except that I cut the cilantro back to a half cup, and even the reduced amount was almost overwhelming. Next time I may replace the cilantro with a milder herb so the vegetables themselves can shine. I also didn’t puree the soup completely to yield an even color, but I liked the more natural texture, and garnished the soup with Parmesan cheese.
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