6 Nov


Irrespective of what the weather outside is the one food that is loved all year round is the soup but only if cooked right. So here are a few tips to help you get it right.

Pick the right stock

Plan to add chicken stock? Well it’s usually the go to choice but if you’re looking for more creaminess and richness for your soup you can use Beef broth like I do.

Chowders & stews are best made of Fish or vegetable stocks especially tomato soups as it adds  flavor and stimulates the appetite with its mouthwatering appearance and aroma.

For vegetable stock I usually stick to the readily veggies such as kale, onion, mushrooms etc. and also often add to a my various non-veg soups as it can be the most flavoring ingredients in soups and even some curries.

Though the canned stocks and broths are readily available in market and are handy if in a rush none stand even close to the taste of homemade stocks and broths.

Be generous with the spices

To get a luscious and earthy flavor I would just reach out to the Turmeric powder and add a dash of it and if the season availability is there just add some fresh turmeric roots which would  give it a hint of the exotic and great healthy benefit.

A tablespoon of spice is never too much as it loses a lot of punch when dissolved in liquid. Cumin is added to meaty soups like Chicken Chili Verde which is cooked very slowly.

It adds to the punch of taste and fills the house with a wonderful smell. Adding cumin to tomato soup tones down the tomato flavor. Similarly Coriander added to vegetable soups gives it a rich refreshing flavor and adds depth to its presence.


Don’t forget the salt

Like building up a a house or a an office etc. requires you to monitor it at every step so does your soup. Keep in mind that it needs a pinch of salt and pepper at each stage.

Whether you’re adding sauteed veggies or meat, to get the best of the flavors throw in a pinch of salt.

Salt and pepper make a huge difference; soups taste more alive and vibrant. Salt helps to extract flavors and adds some fullness to the flavor.

Avoid over boiling it

Soup is not a flavorless pulpy mass served in a bowl. Soups are a delicacy and needs to be cooked in with a little tender touch and patience.

While bringing the soup to boil the flame should not be high. Bring the soup to boil on low flame and then quickly simmer it down.

This slow process of boiling or bubbling movement helps in maintaining the shape of ingredients like vegetables and meat pieces.

The flavor of ingredient also combine together better. High flame cooking of soups normally loses the texture and over cooks the mead to a hard mass.


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