Keeping your soups healthy and tasty

Article by: Allrecipes  |  Picture by: Allrecipes
Keeping your soups healthy and tasty
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Here's some great tips for upping the flavour of your soup without upping the kilojoules.

If your recipe calls for pre-cooking the vegetables, use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan add a tablespoon or so of water, wine or stock so they don't burn.

Brown any meat in a separate frypan and drain it on paper towels before adding it to the soup.
Dry fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

Use a teaspoon of Vegemite or miso to add extra flavour to your stock.
Lighten up the thickening
If the recipe says to use heavy cream use pureed cooked potatoes instead. Alternatively remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from the heat.) Stir the puree back into the soup to thicken it.

If you do want to use real cream, just use a few tablespoons – even if the recipe calls for a cup - because a little cream goes a long way.
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›› More reviews (5)
  • Comment: Chopper

    Love these tips!
    Posted: 15 Feb 2013

    Comment: Susannah

    Great tips! ty
    Posted: 09 Feb 2013
    The other day I saw a TV chef using a cup of puréed cooked carrot to thicken her soup. Love your tips!
    Posted: 04 May 2012 Easy


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