I made this today at work for a luncheon I'll be serving tomorrow. I always try to make soups a day ahead and let their flavors mingle overnight; they taste better the second day. None-the-less, I had some myself for lunch today...at nearly 57 liters a cup or two won't be missed. It was delicious and easy to make. I seasoned it with lots of garlic (of course), fennel, basil, and turmeric; I also used chicken broth for added flavor (instead of water or vegetable broth).
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