One Simple Ingredient Chefs Love to Thicken Soup — Not Flour or Pasta
Soups are a staple in many households during this time of year, particularly in mine. They're comforting, tasty, and an excellent way to incorporate a variety of vegetables. With homemade soups, I enjoy throwing in whatever veggies I have on hand. This time, I used carrots, celery, cabbage, and leeks in the recipe. However, vegetable soups tend to be a bit thin. To give soups more body, some people add a bit of flour, but I wanted to include something that would also enhance the taste. In such cases, chefs suggest adding diced potatoes or potato flakes, also known as instant mash. I chose diced potatoes since I had some spare, and they thickened the vegetable soup nicely. I don't usually put potatoes in my soups, but cutting them into small cubes did contribute to both the flavour and thickness. Tuna sandwiches will be much tastier if you add one simple ingredient to the mix One simple ingredient will make tinned soup taste so much better—and it's not salt In my soup, I used Maris Piper potatoes, but King Edward is another floury potato variety that works well for thickening soups. We use your sign-up to provide content in ways you've consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info When cooked, these spuds are fluffy on the inside, making them perfect for mash, roast potatoes or jacket potatoes. Their starchy nature can also be used to thicken up beef stews.
In This Article:
Potatoes as a Natural Thickener and Flavor Booster
I began by heating a pan with the oil and butter before adding the onions and frying them off for five minutes. Next, I added in the leek and potatoes and let it cook for about 10 minutes with the lid on, until the potatoes started to soften, giving it a stir now and then. Then, I added in the celery and carrots and let them cook for another 10 minutes. In the meantime, I thinly sliced the cabbage, ensuring to remove the central stalk. I cut leaves across the wedge shape into short shreds.
From Onions to Cabbage: A Step‑by‑Step Start
Afterwards, I poured in the stock and tin of tomatoes into the pan along with the cabbage. I then brought it to the boil and let it gently simmer for about 45 minutes. I'd definitely recommend using a large pan with this recipe, as I didn't have much room to stir the soup with my regular saucepan.
Stock, Tomatoes and a Big Pan for the Perfect Simmer
Afterwards, I poured in the stock and tin of tomatoes into the pan along with the cabbage. I then brought it to the boil and let it gently simmer for about 45 minutes. I'd definitely recommend using a large pan with this recipe, as I didn't have much room to stir the soup with my regular saucepan.
