We can all agree that there are very few things that warm the heart quite like a bowl of warm soup. And, with the winter chills slowly setting can we get a hoorah for the ageless classic, vegetable soup. But, if you think simply throwing a few things into a pot makes for a soup, you are sorely mistaken. There is actually an art to creating a great, hearty soup.
From South African classics such as oxtail soup to the delightful butternut soup, simply following these easy tips can help you make better homemade #SensationalSoups:
Double-up on #SensationalSoups
Soups are easy winter meals. They are also super easy to make in larger batches. So next time you’re thinking of putting a pot of soup on the stove, double up on ingredients. This way you will be able to make one for dinner that night and another batch to freeze for later.
Making a great soup is easy and it starts with flavour building. Onion, celery, carrots, and garlic are called aromatics and they are vital in most soup recipes. To get the most out of these veggies you should sauté them before starting your soup. By doing this you are creating essential flavours and at the same time, you’re creating a great soup base. Be sure to cook these veggies long enough for them to soften.
When cooking your soup you need to take note that not all vegetables will cook in the same time. Peas cook much faster than carrots. The best way to get the most out of your soup is to layer the cooking of vegetables, starting with those which take longer to soften.
The right size
When chopping your veggies for the soup always think of how big you want them to be on the spoon. Veggies should always be well chopped and easy to eat. Remember that leafy veggies such as kale and spinach also need to be chopped up.
It is always recommended that you wait till the very end to salt your soup. This is because you might not be sue of how much salt other ingredients in your soup might contain. Stocks and canned veggies already contain salt. To find the right balance of salt, you need to continually taste and adjust.
The stock you use in your soup is very important. An underdeveloped stock can actually ruin your soup. If you are making a clear soup we recommend always using a homemade broth or stock.
When your soup reaches a boil you need to reduce the heat and let it simmer. Next, you need to make sure that you leave it there. This will ensure that your flavours are properly developed and you get the most out of your soup.
If you intending to serve your soup hot then it needs to be piping hot. Ideal portions are 250ml for a starter portion and 350ml for the main meal portion.