Making soup at home may be one of the most soothing culinary endeavors there is. A large batch means plenty of leftovers to eat throughout the week, plus the kitchen will smell amazing. It’s also fairly simple – just buy the best-looking fresh veggies you can find, throw them in a pot with water and/or unsalted stock and wait it out. But a few simple tricks can make the difference between a good soup and a great soup. We’ve rounded up some of our kitchen team’s most cherished soup-making tips for anyone feeling inspired to make a fresh batch this winter. And don’t worry, we’ve got you covered with an awesome recipe too.
Tips from the kitchen:
- Sauté or roast your veggies before adding stock – this will give your soup more flavor!
- Add pureed beans or tofu to add a little creaminess and protein.
- Puree half of your soup to take away wateriness.
- A quality stockpot that heats evenly will prevent burning.
- You can’t go wrong adding some smoked paprika.
- Some great base ingredients include carrots, onion, celery, leeks, mushrooms, cabbage, brussels sprouts, and cauliflower.
This shiitake broth is light and nourishing. It only needs to be simmered for 10-15 minutes, so it’s perfect when you’re pressed for time.
Immunity-Boosting Shiitake Broth
Yield: 3 portions
- 4 cups water
- ½ cup dried shiitake mushrooms (or use 1 cup of fresh, stems included)
- 1/3 cup white miso
- 2-inch piece of peeled, fresh ginger
- 2-inch piece of kombu seaweed
- 4 cloves whole garlic
- 3 scallions, cut in 1-inch pieces
- ½ teaspoon gluten free tamari (optional)
- ½ lemon, juiced
1. Combine water, dried shiitake mushrooms, ginger, kombu, garlic and scallions.
2. Bring to a boil, then reduce to simmer for 10-15 mins. (The longer you simmer, the richer the flavor!)
3. Remove from heat, strain out vegetable solids.
4. Stir in miso, tamari (if using) and lemon.
5. Enjoy as a health-promoting broth, or add some of your favorite sautéed veggies (carrots, bok choy, spinach, daikon radish) for a filling soup.