SIMPLE COMFORTS
Secret to tasty soup
Acold- weather comfort, soup is a perennial classic that pairs with other cozy and comforting foods
( like grilled cheese, or freshly baked rolls). But did you know how easy it is to make — or that you don’t even need a recipe? While there are plenty of great recipes to follow ( there are over 35 soup recipes we love right now) sometimes it’s fun to get a little creative. Here’s what you need to know if you want to go off- book in the kitchen:
There are just four basic ingredient groups to remember ( five including the finishing flourish), which make endless variations of vegetable soup.
1
Aromatics
The base of any soup starts with diced onion. For a flavour boost that won’t overpower the soup, add one or more of the following:
Leeks
Shallots
Garlic
Celery
Fennel
Sweating is the process of cooking aromatics slowly in oil or butter until they are soft, tender and translucent. Don’t rush this step! Sweating breaks down the cell walls in the vegetables, which is crucial for creamy, smooth soups.
2
Flavour add- ins
This is where you can get creative; choose one or two of the following to put your spin on the soup:
2 tbsp herbs ( such as thyme, sage or rosemary)
1 tsp ground spice ( cumin, coriander, or curry powder) ¼ tsp nutmeg
¼ tsp cinammon
1 tbsp grated fresh ginger 2 tbsp tomato paste
1 tbsp miso paste
1 minced red chilli
2 tbsp red curry paste
1 tbsp maple syrup or honey 1 diced apple or pear
½ a roasted head of garlic 1 pinch of saffron
1 tbsp soy sauce
3
Base Vegetable
This formula works best with starchy vegetables that, when puréed, break down and give the soup its creamy consistency. Try any one of the following, or use a combination: Squash
Sweet potatoes Pumpkin
Carrots
Parsnips
Celery root
Potatoes
Beets
Cauliflower
Corn
Chop vegetables into 1- inch pieces. Option: Roast the vegetables at 400F until tender and caramelized to deepen the flavour.
Add to the soup.
4 Liquid
Water is the easiest, and allows the flavour of the base vegetable to shine. But you can also try:
Vegetable stock Chicken stock
Milk or cream
1 can coconut milk
1 cup juice ( carrot, apple,
■ orange)
Don’t be tempted to add more than our recommended 4 cups of liquid, as this can dilute flavour. You can always add more as you purée the soup if it’s too thick.
5 Garnish
Toppings are optional, but they’ll give your soup a more finished look. Plus, they’re delicious. Add richness with a dollop of sour cream, crunch with toasted pumpkin seeds, herbal notes with fresh tarragon, or spice with a drizzle of chili oil. Other ideas include:
Fried sage leaves Crumbled bacon Grated cheese
Greek yogurt
Pesto
Chopped herbs ( dill, chives,
■ parsley, thyme, rosemary, chervil)
Grated parmesan Sesame oil
Extra virgin olive oil
Purée soup until smooth in a blender ( in batches if necessary), or with an immersion blender. This is when you can add more liquid to achieve desired consistency. Season to taste with salt and pepper.