Freelance Writing Jobs | Today's Articles | Sign In

Foolproof Soups and Broths

A Universal Recipe for Simple Soups

Oct 31, 2008 Jen Syrkiewicz

Winter is drawing in, and the appeal of soup as a starter or main course is undeniable. Soup is one of the simplest meals to make.

The beauty of soup is that practically anything can go in to a pan and come out as a delicious and warm meal. Vegetables which are nearing their use-by date can be chopped and added, making soup one of the cheapest and most delicious meals around.

The Mechanics of Soup

All that is needed to make soup is a good-quality blender (hand held are the best – these can be bought very cheaply at a local supermarket) and a large saucepan.

The Basic Recipe

All soup is, in truth, is stock and vegetables. Any other ingredient can be added, but with this understanding a world of soup becomes possible! The basic recipe is this:

1 large onion
500g of potatoes
1 litre of water
Vegetable stock powder or vegetable bouillon

Chop the potatoes and onion into rough cubes and place in a large saucepan. Add the stock powder and water, bring to the boil and then simmer for fifteen minutes or until the potatoes are soft.

The Interesting Part

Any vegetable can be added to the basic soup mixture to create an exciting meal. Here are some ideas for vegetables that can be added:

Pumpkin or squash
Broccoli
Leeks, onions
Spinach (this is a very watery leaf so reduce the amount of water added, or it will be difficult to thicken
Peas (tinned, frozen, fresh)
Carrots
Lettuce (again, reduce the amount of water used)
Potatoes
Cabbage, kale or spring greens
Sugarsnap or green beans
A mixture of all of the above.

Add in the vegetable of choice into the mix and let it simmer until it is soft, then blend the whole with the hand mixer. And that’s all there is to it!

Finding Ideal Partnerships

Many vegetables are complimented by adding certain herbs or other ingredients. For example, carrot soup is revitalised by chopping up a small bulb of fresh ginger and adding it in. Broccoli works well with tarragon, and peas are enhanced by a handful of fresh mint. Leek and potatoes go well together, and adding garlic or chilli will spice up even the most bland recipe into a winter warmer. Spinach and nutmeg seem to make great companions too. Coriander and dill can be added to most vegetables to improve the taste.

Adding in Further ingredients

Once the soup has been blended, try adding other ingredients into the mix. Ham, chicken or bacon are all great additions. Fresh cream poured into the completed dish lifts it beyond the average and makes for a rich and tasty recipe. As a final touch, croutons can be sprinkled on the top, with fresh herbs.

The most important thing with soup is to be creative and try anything that may work. There are no rules, and most soups benefit from a hearty addition of imagination.

The copyright of the article Foolproof Soups and Broths in Seasonal Cooking is owned by Jen Syrkiewicz. Permission to republish Foolproof Soups and Broths in print or online must be granted by the author in writing.

Vegetables for soup