Tips for Making Great Soup at Home

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:

  1. Sauté or roast your veggies before adding stock – this will give your soup more flavor!
  2. Add pureed beans or tofu to add a little creaminess and protein.
  3. Puree half of your soup to take away wateriness.
  4. A quality stockpot that heats evenly will prevent burning.
  5. You can’t go wrong adding some smoked paprika.
  6. 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

Instructions:
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.

 

Happy simmering!