I’ve been making soup for many years, seem to do so with more frequency, and yet, I’m still constantly amazed with the end results. In a good way.
It’s kitchen alchemy at it’s very best; where you take what are usually very ordinary if not humble ingredients, and turn them into something so deliciously extraordinary, full of nutrition, and infinitely comforting. Think back to when you were a kid and feeling poorly. What was made for you? What do you turn to as an adult, when needing comfort and sustenance, that very conveniently is a one pot meal?
Soups truly are so much more than the sum of their parts.
If you’re not making your own soup… perhaps I’ve convinced you to start. Perhaps you need also know that many soups are actually made with very few ingredients. This classic autumn recipe… is made with 10 ingredients – including the salt & pepper!
It really isn’t complicated to make your own homemade, good for you, flavourful soups! In fact, I can sum it up with these steps:
- cook with what’s in season
- start by cooking/sautéing the vegetables in oil and/or butter before you add stock or water – this builds a lot of flavour
- season with salt & pepper at each step and be sure to use good products: ie Kosher (or other) salt and if you haven’t got one, get a decent pepper mill – nothing can replace this essential seasoning
- find a good quality stock at the store (unless you have the werewithal to make their own!)
- cook/simmer just until the vegetables are cooked/soft (yes, you can overcook soup)
- that’s it. purée if the soup calls for it, and if you want it really silky – strain it as well
Extras or toppings are up to you: croutons, herb oils, herbs, crackers, etc. I’ve even tried popcorn, which is a hit with kids!
Did you know… most soups freeze very well? Fantastic for the busy household! I always make a big pot, and add a dish or two to my freezer stash. Even if I forget to move a dish to the fridge for thawing, I can still heat it from frozen. Tasty. Nutritious. A bowl of comfort. Ahhhhhhh.