Easy Measures To Prepare Amazing Soups

By Thomas D. Mickel

All would certainly agree that soups are good foods that can easily tingle your taste buds. If you would like to enjoy the nutritional goodness of the soup, it is advisable to always prepare them at home. There's a common perception that the home made soups are not very good and tasty in contrast to the ready to use soups. Well this isn't the case always. Homemade soups could be the ideal mixture of the nutrition and taste if prepared the correct way. If you would like to avail these twin advantages of the soups, read on to grasp the measures that can help you out with the same.

When making home-made soup, it's the stock that you use that needs maximum attention. If you are in a position to make the soup right, the soup is sure to be savoury. While making soup, try to use the maximum ingredients practicable. For instance, if you're making veggie stock, attempt to use plenty of veggies. This would give the soup a rich flavor and a pleasing texture too.

Keep a tab on the amount of water that you use for the soup. It's been observed that a majority of folks add excess quantity of water to the soup. This can make the soup awfully watery and so can also take away the first flavor of the soup. Like excess of water is a complete no-no, you must also not be really miser in using water in the soup. Water is necessary to be added to the soup to keep up its flavor. However, make sure that you exploit it in the right quantity and proportion. This must be done keeping the percentage of ingredients in mind.

Apart from the ingredients, you also must be caution about the way you cook the soup. Soups shouldn't be cooked on a high flame. Make sure that you cook the soup only on a medium flame. If you are using fragile ingredients like mushrooms, try cooking on a slower flame. Cooking the soup at strangely elevated temperatures can destroy the flavor of various ingredients used. If feasible try cooking the soup on fire instead of the typical stove. This may give a special taste to the soup.

Seasoning is also a vital part of making a flavorful broth. Most people incline to add only salt for additonal flavor. However, you could be a touch more adventurous by adding other seasoning varieties such as oregano or basil. However, do not be over liberal with these seasonings either as they can destroy the first flavor of the stock. So, practice moderation when using them.

Last but not the least; try to be little experimental with your soup preparations. You don't need to stick to the proven soups always. Simply, give shot to some new ingredients for your soup. You can go a little creative by utilizing stuff like vinegar, lemon, peculiar veg and many more. You can go in for a mix 'n match of the different possible ingredients for a soup. All you need to do is to put together all these ingredients in a pot and put it to boil. In no time you are all ready with a delectable soup that all can relish.

Try these tips and you are sure to come up with the most pleasing soups. - 32170

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Spicy Squash Soup Recipe

By Dave Brown

After preparing ordinary squash soup for friends and family several times now, I have recently discovered the delights of adding a bit of spice into the action! Making the soup hotter not only gives it a nice twist, but I think it also makes it a tastier and more interesting dish.

Any sort of soup makes for a great first dish at a dinner party for so many reasons. It's easy to prepare for a start. Usually the most that's involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it's also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!

So, here's my recipe for spicy squash soup increase or decrease the heat of the curry depending on personal preference - I prefer a hotter soup but others may not!

Ingredients

Two butternut squash, seeds removed and chopped into 1" cubes, one onion cut into small pieces, a red chopped chilli, one thinly sliced clove of garlic, a tablespoon of medium curry paste, 300ml of high quality vegetable stock, 200ml of coconut milk, two tbsp fresh chopped coriander and a tablespoon of olive oil.

Method

1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.

2. Throw in the butternut squash cubes and fry the lot for a further five minutes. Add the curry paste, stir it around nicely ensuring a consistent covering, and fry it for a minute. Pour in the milk and vegetable stock, put a lid on the pan and let it simmer for twenty minutes, or until the squash has softened.

3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

Here's a tip (albeit a slightly obvious one) - the freshest ingredients makes for a better soup!! And you know what? In my opinion you can't beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb! - 32170

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Easy Squash Soup Recipe

By Dave Brown

Buternut squash is a fruit that originally came from central America. It closely resembles a pumpkin with yellowish skin and an orange inside. It has a sweet, nutty taste. Squash is brilliant because not only can it be used in many recipes it is also high in fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in many different dishes, mainly soup & casseroles. Below is a recipe for creating a delicious starter. Squash soup is easy to make, taking around thirty minutes and getting the whole family ready for the main meal!

This will serve four people and takes around thirty minutes

Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste

1. Using a peeler, remove all skin from the squash. Cut off the ends, cut in half and take out all the pips. Then cut into 1" cubes.

2. Add the oil and butter to a large pan. Melt the butter on a low heat.

3. Chop the onion into small pieces. Add to the pan and fry - still on a low heat. You don't want to brown the onion, just soften it up.

4. Peel and cut the potatoes into small cubes. Add them to the pan with the onions and mix them well, making sure they are well covered with the oil.

5. Add to the pan the butternut squash. Stir in well, ensuring the squash is covered with oil. Put the pan lid on and allow to cook for 10 min, stirring every couple of minutes.

6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water - add just enough to cover the vegetables or the soup will be too watery.

7. Add the coriander and cream to the mix and blend until smooth. - 32170

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