I always feel a little bit bad when I post soup recipes – it feels like cheating. Cheating because, in my book, it isn’t a real recipe. You could basically swap all the ingredients for anything else and still end up with something that totally works. So instead of posting a recipe of this precise soup, I will instead try to turn this into a little soup-making tutorial. Let me know if I fail.
First of all you’ll need to gather your ingredients. I use 500ml (2 cups) of vegetable broth (this one was in my November TVK box) per 500g (about1 lb) of vegetables. If you’re aiming for a creamy, filling soup you should make sure you have at least one starchy vegetable in there, like a potato. Since I was using squash, this step completed itself.
Peel and dice your veggies and boil them in stock until they’re tender. This can take any amount of time between 10 minutes and an hour, depending on the amount and type you’re cooking. Just keep testing to see if your soup vegetables are done yet ;).
Now it’s time to whip out you immersion blender. If the contents of your pot are very watery, you may want to remove some of the stock, puree the veg and then add the liquid back in until you’ve reached your desired consistency.
Add soya cream, spices, and salt & pepper to taste. By ‘to taste’ I mean taste the soup after each addition to make sure you’re getting it just right. It is perfectly acceptable to eat half the pot during this step.
Do you make soup often? What’s your go-to method?