Soup-er

Fall is settling in and the weather’s getting cooler. Salads no longer satisfy, and in my house, we turn to soup as a staple. Whether for a light meal or a nourishing one to revitalize amidst flu season, soups are always comforting. Some can be whipped up in an instant; some prepared over a few hours, or even overnight. Regardless, soups offer an endless variety and are flexible enough to never become a bore. 

Soup basics: 

  • Use stock (store-bought or homemade) in place of bouillon. 
  • Make sure your vegetables are cooked, but not overcooked. 
  • Plan the day before if you want to add dried beans to your soup. 
  • Follow directions carefully if you are making a soup from scratch with bones.
  • Fish Sauce, Soy sauce, Miso paste, or Doenjang are excellent sources of salt that add a great depth of flavor. Choose one that fits the soup you’re making!
  • Shredded leftover meat makes a great addition to a vegetable soup. 
  • For italian soups, add some cheese rinds to enrich the flavor. 
  • Don’t be afraid of acidity! Sometimes a squeeze of lemon will complete the flavor profile. 
  • Go crazy with  vegetables! Soup is the best way to retain all the vitamins in vegetables, too, and it’s a good way to use up those wilted greens or mushy tomatoes. 
  • Pre-roast vegetables for extra-oomph, but if you’re short on time, you can buy canned roasted tomatoes, bell peppers, and even corn!

For more tips, check out thekitchn’s tips here.
Soups are amazing ways to experiment with building complexity. Have fun with them!

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