vegetable soup

Soup is the winter dish par excellence. Easy to make, it is a great source of fibre and vitamins. But in the world of soups, there are also a few things that go wrong: soup that is too liquid, lumpy, bland, tasteless. Here are a few chef’s tips for preparing vegetable soup that is velvety, creamy and tasty!

Always fry the vegetables!

Often we tend to cook our vegetables directly in water or broth and that’s a shame! This will make the soup vegetable much blander and you will often have to add salt and other herbs to compensate.

To add flavour, always fry the chopped onions or shallots in a little olive oil or butter for a few minutes before adding the other vegetables. Sauté for 5-10 minutes on a medium heat with stirring. This simple step will help to bring out the flavour of the ingredients.

Cook the vegetables in an aromatic broth.

To give a taste, one should not neglect the aromatics. Ideally, vegetables should be cooked in homemade broth, but small cubes can also be used.

When you have a leftover chicken carcass, vegetable peelings, you think about infusing them to make a broth. It will keep very well for 5 days in the refrigerator and up to 3 months in the freezer.

We can also cook them in a mixture of coconut milk and broth.

Do not put too much water!

That’s one of the main mistakes: drowning your soup with too much water. You don’t have to put in litres, just put a little bit above the level of the vegetables. In this way, the taste will not be diluted because it is better to add a little water before blending than the other way round.

Tip: if you like very thick soups, just add 2 wrists of coral lentils during cooking.

Having the right timing to add the ingredients

To make your soup ultra-creamy, add fresh cream or butter only after cooking and just before blending. You can even wait a little while for the water and vegetables to cool down, it’s even better.

This is also the time to add salt if necessary, but not pepper because pepper loses its aroma with heat. Always add it before serving.

You have given us some of your tips to make the soups more creamy:

  • Using zucchini is a light alternative to reinforce the velvety texture. Out of season use frozen courgettes or sweet papaya.
  • Add cheese such as Kiri or St-Moret for more delicacy.
  • Replace the cream with one or two teaspoons of white almond or cashew nut purée. Perfect for vegans or those who do not consume lactose.