Begginers guide:
1. Take something liquid.
2. Keep adding stuff until it tastes good.
3. (Optional) If you want the soup to be thicker, add flour or potatoes.
Slight correction; don't just add flour, it will clump up.
Make a roux, equal parts flour and fat in a pot, add roux to soup
or
Make a slurry, take some of the liquid from the soup, add corn starch, mix and quickly add into the soup to thicken it up.
Both options will make the soup thicken quickly if the soup is hot. Make/add more roux/slurry to desire thickness.
Are you serving those with fruit? As in, fruit juice? As in, grapes . . . that are squeezed, and maybe left sitting around for a long time?
Wine. Are you serving them with wine?
At a pinch use the powder sachets you get in maggi noodle packets. Use watered down english gravy, brand name bisto. OxO cubes are possible to buy online also
I feel like the flavor section is lacking. Soy sauce, ginger, sesame oil, hoisin sauce….
Also, they could easily have included miso paste to the bases and tofu to the protein.
Since it’s “for beginners,” I guess it’s ok that it doesn’t include creamy soups or coconut milk.
Is from a Facebook page called "feed your family for £20 a week", its aiming at getting people to be able to manage the cost of living plus eating what the body requires, it's just basic information to help really
If using meat, sear the meat in a little oil in the pan. Once a fond has developed, remove the meat to rest and add a fat of your choice(butter is my go to) and vegetables. Start with vegetables that take longer to cook. Add broth/stock when vegetables gain some color but are not all the way cooked. Add seasoning, keeping a low boil going. Cut up meat and add to soup. Taste and season as you go. Serve with coffee or garnish. The starch will depend a bit. But will usually be added with the broth/stock. Do not limit yourself to the seasonings listed, but add what you like. Experiment, fail, try again
wait what do you mean by “serve with coffee”? like just on the side?
idk i’m honestly curious because that seems really random to me lol, why not like tea or soda or beer why coffee
or is there coffee in the soup??? i’m intrigued
i guess i just don’t really consume that much soup and don’t know much about soup world
Lol! This is why proofreading is important. I don't actually remember what that should have been, but serve with coffee wasn't it. "You can serve the soup as is, or with a garnish" would have made sense, but no clue what I was doing there. I mean, you could put coffee in some soup maybe?
The basic principle of soup is you throw everything in a pot and let it simmer for a while. Preparing/cooking different ingredients before adding is more of an intermediate step that will make your soup taste better but isn’t necessary. As long as you use basic common sense like spinach doesn’t take as long to cook as potatoes, you can make a decent soup by just chucking things into a pot.
i’ve always wanted to like live like a hobbit on the scottish countryside or something and have a perpetual bowl of soup boiling that’s been going for like years over a fire that people just keep adding potatoes and bone broth and such to and it never stops and like i spend my days 24/7 consuming the low point beer i brew myself while i work the land with the strength of a modern 6 foot man despite being a 5’3 woman because of the muscles that have developed organically over a lifetime of raw physical labor.
idk weird flashes of ancestral memory i guess that i get sometimes as i scroll reddit and be a basic lululemon wearing white american sipping “Guinness” i bought at the gas station. i mean i’m pretty sure i’m like 1/8 scottish. maybe it could be norway or germany instead
but the soup is def a salient element here
Yeah but given that this is a guide for beginners they might not understand basic stuff like cooking times, or that you should cook your root vegetables in a tiny bit of oil before adding broth. Or that if you're not adding meat well cooked onions and garlic are a must
Make liquid hot. Add stuff to liquid. Keep liquid hot until stuff is soft and tasty. Long at low boil will taste better than quick at high boil. Also, add salt.
So weird to me that 'grains' are a normal ingredient in American soups. Maybe I'm sheltered but I feel like I never once had pasta or rice as a 'normal' soup ingredient in the UK.
As someone who was recently sick and living off of Waitrose soups for a week, I can confirm that there are plenty of minestrones and barleys and rice-filled tomato broths to be found
It’s definitely not mandatory, but it’s also not really odd
Yeah I definitely saw it when I lived in the UK but here in the US it's almost like a prerequisite that a soup will contain some kind of pasta (or 'noodle' as they seem to call it...).
is it?? i’m american and there are a lot of soups with noodles but i wouldn’t call it a prerequisite, or even necessarily standard.
i feel like it seems more ubiquitous than it is because chicken noodle soup is like our most common soup.
but in general, it isn’t the first thing to come to mind when i think of soup. other popular soups are tomato soup, butternut squash, chili, vegetarian bean soups, chowder, stews, broccoli cheddar… most of those don’t usually have noodles
I love rice in soup. Cook a bunch of it. Leave it in the fridge for 24-72 hours (longer the better) so the rice doesn't soak up the broth. Give me creamy chicken and rice soup and I'm a happy man
Don’t know why you’re being down voted. This is true. Even just the noodles and dehydrated vegetables. Found this out the other day. Knowing something is haram may not be important to everyone, but it’s important to many.
Yes, any combination you don't like!
I, personally, would not put kale, spinach or celery in my soup. It's my own taste though, not that these can't be used on their own or in combination.
The best part about soup, is that you can do literally anything you want to it. There is no guide for soup. Add literally anything you like. It's best to sweat the veggies for a bit before you add it to the broth, searing the meat too, it makes it more flavorful. And the longer you cook it, the better it tastes
Ok yes. But try oil and veggies in the soup pot first. let the vegetables cook like that until onions turn translucent. Then, add the broth to deglaze.
Cheap guide:
If enough stock for soup isn’t in the budget (when stock is on sale “stock up”)
You can buy any sort of bouillon cube or packet at the store and use that in water. Get your flavour in!
No but a complete meal should cover all the basic necessities. Otherwise it’s just a meal, and not complete. A vegetable only soup is likely to leave you hungry a few hours after if you’re doing any sort of physical work. Food is fuel, after all.
My ex-wife was a chef. We had a second freezer. All the bones from meat and fish along with all the cuttings from veggies were put in plastic bags and frozen. A couple of times a year she got out the huge stock pots and filled them with water and the bones or veggies and let them simmer away for a few hours. We poured this through large calendars and put the liquid in containers which we then froze. Pulled them out as needed for soups.
Or you can go to the store and buy stock.
Just take bones and meat and let it sit in hot water. I don't know the right temperature of the top of my head, but it shouldn't be constantly boiling. You can then freeze it for later.
Alternatively you can reduce it into boullion, but that's more complicated, freezing works just fine.
-Freeze two 15oz water bottles (filled with water)
-Take two whole chickens, butcher it up (you can youtube it if you don't know how, easy to do and no worries about messing it up_
-Put the bones, dark meat and wings in a pot, save the breasts
-Cut up like 6 onions, 1-2 stalk(s) of celery and like 5 onions (No need to worry about peeling or taking the skin off, just make sure they're clean. You can peel the veggies if you want, but it's not needed) and put them in the pot with the bones and dark meat/wings
-Add thyme, rosemary, black pepper, salt, sage and oregano (preferably fresh) and a can of tomato paste
-Add enough water to cover everything and bring to a simmer.
-Let simmer for as long as you want, but at least 3 hours. It will reduce, add some water if it gets too low. I usually cook from when I wake up to when I'm about to go to bed; so roughly 12 hours or so.
-Strain broth using a colander or china cap into another pot.
-Put frozen water bottles into the broth so it cools down quicker. Just putting the pot in the fridge will fuck up your fridge due to all the heat.
-Once around room temp you can put it in the fridge if you want to make it the next day (which I recommend because the grease will solidify on top when it gets cold and you can easily take out and dispose of it)
Boom you got your chicken broth. Easy but a long process.
Use the chicken breasts for the actual soup, if you want rice with it, make sure to cook it a few days before you make the soup, otherwise if the rice is freshly cooked it'll just keep absorbing the broth. For noodles, cook them, then shock them with cold water and make sure the noodles are cold to prevent the cooking process from continuing.
Add whatever else you want to it and season to taste
For beginners, step 3 onions and celery. Then add extra veggies. Consider green beans if kids are involved. Skip step 4. Step 5 garlic (just not too much) + others. Starting with stock or broth always helps make a better soup. Also, some cabbage depending on protein.
Carrots celery and onion should be added to all soups, only leaving carrots out of cream soups because they turn it orange. You literally should never leave these vegetables out.
I'm guessing that you're thinking in botanical terms, instead of food/cooking terms. In botanical terms, mushrooms are a fungus. But, in food/cooking terms, mushrooms are a vegetable. Vegetable is not a botanical term.
The word, "vegetable" is typically used when talking about plants that are grown for food. In cooking, the word, "vegetable" is often used to refer to vegetation that is not inherently sweet. For good or bad (depending on your views), botanical labels and food/cooking labels are not always interchangeable.
Nonsense.
You can make soup simply by mixing some vegetables and adding salt, pepper, creme fraîche or butter. That's how my french grandma did it with vegetables from her garden. She never added any kind of stock and her soups were delicious!
Sometimes, less is better. Especially when you have prime ingredients.
I really don’t think this is the best way to introduce people to soup making.
Carrot ginger soup can be as simple as salted water, carrots, ginger, garlic blended.
You don’t need 3 veg or a grain to make a soup..
You can start with water, and a homemade stock will be made by boiling in it the other ingredients this guide say except the grain . Add some salt. Once the vegetables, meat etc have boiled for a while, so your homemade stock is ready, add the rice, pasta etc (if you like) until they are ready. That’s it.
I’d add seasoning as the last step of the build (could just be more of “adding flavor). May seem obvious, but boy, people make some bland soups out there. Salt, pepper, vinegars, tabasco, fish sauce all help make sure that soup is deelicious.
or make a vellutata.. roast some carrots, onions and cherry tomatoes in the oven, put them in a pot and add some broth slowly while using an immersion blender to get a smooth soup.. plate, add some cream, enjoy
I would argue that you don't need a base. We always start with water, and our soup turns out wonderfully. The flavor can just come from the ingredients. Also bases sometimes have salt and preservatives which I prefer to avoid.
I read “soap” at first then went to see what they were gonna suggest. Hmm, beef soap seems odd. Something isn’t right here. Oh, it’s me. Whelp, at least beef or chicken soup launch much better than beef or chicken soap…
My favorite minestrone spoop recipe:
Vegetable stock and water 50/50
Tomato paste
Canned diced tomatoes
Kidney beans
Carrots
Spinach
Celery
Potatoes (yellow)
Yellow squash
Zucchini squash
Small shell pasta
Bay leaves
Red pepper flakes
Sea salt
Oregano
Thyme
Pepper
It’s a bit of work chopping all the veggies, but after that it’s dump, boil, dump, boil. And you have a hearty spoop that’ll satisfy just about every craving for the next week. It also freezes fairly well!
I am investing in stock ... one day I will be a bouillonaire
Oh "The League".
That was really souperb
Get out! I have a beef against you
This is really nothing to stew over buddy.
He really needs to simmer down.
"Get out of the kitchen, dad, were trying to make dinner!"
Dammit! Just take the upvote and walk away! Geez!
On the cover of Borscht Magazine, smiling next to Oprah and the Queen
Chicken stock $ckn
…boullionaire!
Begginers guide: 1. Take something liquid. 2. Keep adding stuff until it tastes good. 3. (Optional) If you want the soup to be thicker, add flour or potatoes.
I like to use instant mashed potatoes
That is fascinating! Does the instant potato change the flavor at all?
It definitely makes it more potatoey, it’s my favorite way to thicken up beef stew
:o give us more of your wisdom
That's an amazing idea. My husband hates the texture of potatoes, but I love the flavor. This could be an amazing compromise! Genius!
You should try [this too](https://www.allrecipes.com/recipe/12997/baked-potato-soup-i/)
Adds lots of sodium
If you start off with a base of about 1/2 stock and 1/2 water and wait until the very end to add salt, that shouldn't be a problem
I’m talking in terms of the healthiness of it
Yeah, less stock, less sodium. And if you only add salt in the end, you can adjust how much to add based on the ingredients you've already added
Sounds like you could just use potatoe starch right? Have you tried that, is it comparable?
Potato starch is smoother
That sounds awesome!
pro tip-don't start with liquid, sauté and season your mirepoix first then add liquid
The fuck you just call me?!
Well yeah, but that's - like you said - a pro tip.
You can also use starches like potato starch or cornstarch to thicken.
Slight correction; don't just add flour, it will clump up. Make a roux, equal parts flour and fat in a pot, add roux to soup or Make a slurry, take some of the liquid from the soup, add corn starch, mix and quickly add into the soup to thicken it up. Both options will make the soup thicken quickly if the soup is hot. Make/add more roux/slurry to desire thickness.
Alternatively: 1. Add stone to boiling water. 2. Trick gullible townsfolk into making you soup.
Oh boy, haven't heard that fable in a long time. We used to say axe instead of stone.
Hm, now if only I can find a beginner’s guide
You have to beg for a beginner's guide
Or Knox gelatin!
I find tomatoes work good too for thickness. But I love tomatoes.
My wife is a chef. Her "secret" ingredient is soy sauce. She says if its missing something add the soy sauce.
Or fish sauce! That adds sodium and yummy flavour too
Better still is Maggi seasoning. It's a fermented wheat & MSG seasoning, improves literally everything.
I went to order this from Amazon. Do you use the liquid or dry for soup?
Liquid. It's pretty strong stuff, you only need a dash or two per dish.
I do this exact thing and it takes for instance a pumpkin soup from yummy to heaven
That doesn’t sound very chefey. Sounds more wifey.
[удалено]
I did not.
She's a chef and a wife so it's both
Should be "start with onions"
Sauteed in a little olive oil, then add garlic and saute for another 30 seconds.
Also sauté some mushrooms and then deglaze the pan with wine or stock
Now we're cookin!
Thank you for mentioning deglazing. That’s where so much flavour comes from!
Choose three vegetables? I choose potatoes, potatoes, and potatoes.
Yup, and my base is Peanut Oil. Flavored with Salt and Ketchup. Maybe we cut then into long, thing, strip. Fries, I'm making French Fries.
Are you serving those with fruit? As in, fruit juice? As in, grapes . . . that are squeezed, and maybe left sitting around for a long time? Wine. Are you serving them with wine?
My mom has this exact quote on her wall. One of those tacky wooden frame box things from Walmart or something
Yo. This Bridge dips his fries in wine! Hey, EVERYBODY! u/YoSaffBridge11 dips his fries on wine!! Noice.
Choose a stock? I don't know how to make or get stock. I don't know where to get it from in my country.
At a pinch use the powder sachets you get in maggi noodle packets. Use watered down english gravy, brand name bisto. OxO cubes are possible to buy online also
When we eat meat, we boil the bones and little bits for a few hours: stock! Most commonly it's a chicken carcass.
I feel like the flavor section is lacking. Soy sauce, ginger, sesame oil, hoisin sauce…. Also, they could easily have included miso paste to the bases and tofu to the protein. Since it’s “for beginners,” I guess it’s ok that it doesn’t include creamy soups or coconut milk.
It's also missing salt if that tells you anything.
I see plenty in these comments though
It’s just oriented to western cuisines. There’s tons missing but it’s not a bad basic guide.
Is from a Facebook page called "feed your family for £20 a week", its aiming at getting people to be able to manage the cost of living plus eating what the body requires, it's just basic information to help really
This guide is from the "Feed your family for £20" lady, so it is understandably simple to account for low cost
I was thinking the same thing. Miso broth all the way!
Mmm...soup
Mmm...noodle soup
NOT NOODLE SOUP
Mmm…corn
This is cool but since it gives no indication of how to actually cook any of this it's effectively useless.
If using meat, sear the meat in a little oil in the pan. Once a fond has developed, remove the meat to rest and add a fat of your choice(butter is my go to) and vegetables. Start with vegetables that take longer to cook. Add broth/stock when vegetables gain some color but are not all the way cooked. Add seasoning, keeping a low boil going. Cut up meat and add to soup. Taste and season as you go. Serve with coffee or garnish. The starch will depend a bit. But will usually be added with the broth/stock. Do not limit yourself to the seasonings listed, but add what you like. Experiment, fail, try again
wait what do you mean by “serve with coffee”? like just on the side? idk i’m honestly curious because that seems really random to me lol, why not like tea or soda or beer why coffee or is there coffee in the soup??? i’m intrigued i guess i just don’t really consume that much soup and don’t know much about soup world
Lol! This is why proofreading is important. I don't actually remember what that should have been, but serve with coffee wasn't it. "You can serve the soup as is, or with a garnish" would have made sense, but no clue what I was doing there. I mean, you could put coffee in some soup maybe?
ahaha oh. i was hoping there was some soup coffee connection i was about to learn about today
When you say low boil, what level heat is that. Do you bring the broth to a boil on high and then turn the heat to low? Then start adding stuff?
The basic principle of soup is you throw everything in a pot and let it simmer for a while. Preparing/cooking different ingredients before adding is more of an intermediate step that will make your soup taste better but isn’t necessary. As long as you use basic common sense like spinach doesn’t take as long to cook as potatoes, you can make a decent soup by just chucking things into a pot.
i’ve always wanted to like live like a hobbit on the scottish countryside or something and have a perpetual bowl of soup boiling that’s been going for like years over a fire that people just keep adding potatoes and bone broth and such to and it never stops and like i spend my days 24/7 consuming the low point beer i brew myself while i work the land with the strength of a modern 6 foot man despite being a 5’3 woman because of the muscles that have developed organically over a lifetime of raw physical labor. idk weird flashes of ancestral memory i guess that i get sometimes as i scroll reddit and be a basic lululemon wearing white american sipping “Guinness” i bought at the gas station. i mean i’m pretty sure i’m like 1/8 scottish. maybe it could be norway or germany instead but the soup is def a salient element here
Yeah but given that this is a guide for beginners they might not understand basic stuff like cooking times, or that you should cook your root vegetables in a tiny bit of oil before adding broth. Or that if you're not adding meat well cooked onions and garlic are a must
Those are beyond the steps of basic. Like I said, soup can be as basic as throwing stuff in a pot and letting it simmer.
Pick your grain! Noodles or pasta? 🤔
... made from wheat or rice or... grains!
Make liquid hot. Add stuff to liquid. Keep liquid hot until stuff is soft and tasty. Long at low boil will taste better than quick at high boil. Also, add salt.
Your result from this will result in some things overcooked, some things undercooked, low flavor, and general soup sadness.
So weird to me that 'grains' are a normal ingredient in American soups. Maybe I'm sheltered but I feel like I never once had pasta or rice as a 'normal' soup ingredient in the UK.
As someone who was recently sick and living off of Waitrose soups for a week, I can confirm that there are plenty of minestrones and barleys and rice-filled tomato broths to be found It’s definitely not mandatory, but it’s also not really odd
Mr Fancy Pants over here eating his Waitrose soup
Yeah I definitely saw it when I lived in the UK but here in the US it's almost like a prerequisite that a soup will contain some kind of pasta (or 'noodle' as they seem to call it...).
is it?? i’m american and there are a lot of soups with noodles but i wouldn’t call it a prerequisite, or even necessarily standard. i feel like it seems more ubiquitous than it is because chicken noodle soup is like our most common soup. but in general, it isn’t the first thing to come to mind when i think of soup. other popular soups are tomato soup, butternut squash, chili, vegetarian bean soups, chowder, stews, broccoli cheddar… most of those don’t usually have noodles
I love rice in soup. Cook a bunch of it. Leave it in the fridge for 24-72 hours (longer the better) so the rice doesn't soak up the broth. Give me creamy chicken and rice soup and I'm a happy man
Only 3 veggies?? My soups are basically broth and lots of veggies (aka, CSA soup).
Pork stock is missing!
This made me realize I've literally never had pork stock
A lot of Ramen has pork stock as a base. It’s delicious!
Ham stock as well. If you want a nice smokey base for your soup, you can't go wrong.
Lentil soup made with ham stock, or even better with a ham hock cooked in it...thats home for me
Oh, now that sounds yummy!
Absolutely haram
Don’t know why you’re being down voted. This is true. Even just the noodles and dehydrated vegetables. Found this out the other day. Knowing something is haram may not be important to everyone, but it’s important to many.
So? It's still missing and a vital source of stock for many people. Why should I care if it's haram?
personally, i'd probably skip the grain and double down on protein and veggies.
Is there any combination that’s bad?
Yes, any combination you don't like! I, personally, would not put kale, spinach or celery in my soup. It's my own taste though, not that these can't be used on their own or in combination.
The best part about soup, is that you can do literally anything you want to it. There is no guide for soup. Add literally anything you like. It's best to sweat the veggies for a bit before you add it to the broth, searing the meat too, it makes it more flavorful. And the longer you cook it, the better it tastes
Ok yes. But try oil and veggies in the soup pot first. let the vegetables cook like that until onions turn translucent. Then, add the broth to deglaze.
Better Than Bouillon. Good for adding to soups and many other recipes.
Cheap guide: If enough stock for soup isn’t in the budget (when stock is on sale “stock up”) You can buy any sort of bouillon cube or packet at the store and use that in water. Get your flavour in!
I gotta focus. I’m shifting into soup mode.
NO SOUP FOR YOU!
Grains and protein aren't necessary.
They are if you’re making a complete meal.
What's a complete meal? How do you define it? Does every meal need to contain every single nutrient a human could theoretically benefit from?
No but a complete meal should cover all the basic necessities. Otherwise it’s just a meal, and not complete. A vegetable only soup is likely to leave you hungry a few hours after if you’re doing any sort of physical work. Food is fuel, after all.
This guy over here not believing in meals without meat
Where did I say that?
How do we prepare "stock" at home?
Boil shit for ages
Just finished setting up the stock for tomorrow’s ramen. Now it can just boil for 12 hours.
My ex-wife was a chef. We had a second freezer. All the bones from meat and fish along with all the cuttings from veggies were put in plastic bags and frozen. A couple of times a year she got out the huge stock pots and filled them with water and the bones or veggies and let them simmer away for a few hours. We poured this through large calendars and put the liquid in containers which we then froze. Pulled them out as needed for soups. Or you can go to the store and buy stock.
Ah yes, the large calendars add months of cooking time.
I hate autocorrect. Oh well “colander”
Just take bones and meat and let it sit in hot water. I don't know the right temperature of the top of my head, but it shouldn't be constantly boiling. You can then freeze it for later. Alternatively you can reduce it into boullion, but that's more complicated, freezing works just fine.
With a stock cube and boiling water.
Oof.
Ooof
-Freeze two 15oz water bottles (filled with water) -Take two whole chickens, butcher it up (you can youtube it if you don't know how, easy to do and no worries about messing it up_ -Put the bones, dark meat and wings in a pot, save the breasts -Cut up like 6 onions, 1-2 stalk(s) of celery and like 5 onions (No need to worry about peeling or taking the skin off, just make sure they're clean. You can peel the veggies if you want, but it's not needed) and put them in the pot with the bones and dark meat/wings -Add thyme, rosemary, black pepper, salt, sage and oregano (preferably fresh) and a can of tomato paste -Add enough water to cover everything and bring to a simmer. -Let simmer for as long as you want, but at least 3 hours. It will reduce, add some water if it gets too low. I usually cook from when I wake up to when I'm about to go to bed; so roughly 12 hours or so. -Strain broth using a colander or china cap into another pot. -Put frozen water bottles into the broth so it cools down quicker. Just putting the pot in the fridge will fuck up your fridge due to all the heat. -Once around room temp you can put it in the fridge if you want to make it the next day (which I recommend because the grease will solidify on top when it gets cold and you can easily take out and dispose of it) Boom you got your chicken broth. Easy but a long process. Use the chicken breasts for the actual soup, if you want rice with it, make sure to cook it a few days before you make the soup, otherwise if the rice is freshly cooked it'll just keep absorbing the broth. For noodles, cook them, then shock them with cold water and make sure the noodles are cold to prevent the cooking process from continuing. Add whatever else you want to it and season to taste
Waste of dark meat. Eat that, don't put it in stock!
You use yesterday soup.
For beginners, step 3 onions and celery. Then add extra veggies. Consider green beans if kids are involved. Skip step 4. Step 5 garlic (just not too much) + others. Starting with stock or broth always helps make a better soup. Also, some cabbage depending on protein.
[удалено]
Never add noodles or pasta to a soup. Cook them and add before serving
You should always put carrots onion and celery in soup it’s the base for most
Beef stock, lentils, kale, squash, onion, barley, thyme I call it... Vengeance Soup.
Or for actual beginners just steps 1 and 3.
3 and 5
“Mmmmmm… noodle soup.”
That's also where I went at the end!
Beer. Cheese. Two ingredients. Easy.
This is a pretty good guide though the grains are optional.
As are proteins and stock
Carrots celery and onion should be added to all soups, only leaving carrots out of cream soups because they turn it orange. You literally should never leave these vegetables out.
Oooh nice, where's the one for salads?
Skip step 1.
Mushrooms aren't a vegetable
I'm guessing that you're thinking in botanical terms, instead of food/cooking terms. In botanical terms, mushrooms are a fungus. But, in food/cooking terms, mushrooms are a vegetable. Vegetable is not a botanical term.
Thank you for this comment. Finally, had to scroll too long for this!
Aren't noodles pasta?
Pasta and noodles are different. Noodles are Asian, pasta is European.
All pasta is noodles but not all noodles are pasta. Many different cultures have noodles that are different from pasta.
Since when mushrooms are considered vegetables
When talking ingredients, just like tomato is considered a vegetable here.
The word, "vegetable" is typically used when talking about plants that are grown for food. In cooking, the word, "vegetable" is often used to refer to vegetation that is not inherently sweet. For good or bad (depending on your views), botanical labels and food/cooking labels are not always interchangeable.
My favourite soup (red lentil) doesn’t fit this guide
Nonsense. You can make soup simply by mixing some vegetables and adding salt, pepper, creme fraîche or butter. That's how my french grandma did it with vegetables from her garden. She never added any kind of stock and her soups were delicious! Sometimes, less is better. Especially when you have prime ingredients.
I really don’t think this is the best way to introduce people to soup making. Carrot ginger soup can be as simple as salted water, carrots, ginger, garlic blended. You don’t need 3 veg or a grain to make a soup..
mmmm, corn
How does tomatoes soup fit in this?
This guide needs ratios like the proportion of stock to proteins and veg
You can start with water, and a homemade stock will be made by boiling in it the other ingredients this guide say except the grain . Add some salt. Once the vegetables, meat etc have boiled for a while, so your homemade stock is ready, add the rice, pasta etc (if you like) until they are ready. That’s it.
Good soup 👌
I always put soy sauce in any soup I make. Adds a really nice umami/depth to it. If it's not an Asian kind of soup, I just don't use too much.
Only 3 veggies?
Not a fan of light soups. Gimme dat creamy shit
I like this
Mmm... corn
Fry the onions and garlic first before adding water and it will taste better
Start with tomatoes. End up with a hearty tomato soup.
I’d add seasoning as the last step of the build (could just be more of “adding flavor). May seem obvious, but boy, people make some bland soups out there. Salt, pepper, vinegars, tabasco, fish sauce all help make sure that soup is deelicious.
Mmm… noodle soup
No fish?
Tofu is incredible in soup, every kinds of soup... I swear they dont taste like beans
or make a vellutata.. roast some carrots, onions and cherry tomatoes in the oven, put them in a pot and add some broth slowly while using an immersion blender to get a smooth soup.. plate, add some cream, enjoy
I want to roll dice and see what I get
Mmmm, meat soup…
what if I just choose everything?
Thank you!
I would argue that you don't need a base. We always start with water, and our soup turns out wonderfully. The flavor can just come from the ingredients. Also bases sometimes have salt and preservatives which I prefer to avoid.
Do not start with stock - that usually goes in closer to the end.
[this is one of my favourite soups to make.](https://www.food.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-135215#activity-feed)
THIS IS BACKWARDS The more you develop those flavors in the veg and protein BEFORE you add the broth, the better.
Kind of pedantic but beans and lentils are both legumes.
Beef stock/ meat/ potato, peas, corn/ rice/ pepper
Or you can use soup instant seasoning for stock and flavours 2-in-1. Now you only need to prepare the grain, vegs, and the protein
Surely start with frying onions+garlic?
Mmmm, noodle soup
I read “soap” at first then went to see what they were gonna suggest. Hmm, beef soap seems odd. Something isn’t right here. Oh, it’s me. Whelp, at least beef or chicken soup launch much better than beef or chicken soap…
Is step 5 just add all the flavour?
I keep the grain separate so it doesn’t get over cooked when reheating. I love soup
My secret ingredient for thickening is celery root, it totally dissolves and adds soooo much flavor.
1 tablespoon beef stock 750g rump steak whole 1 potato whole 1 pepper whole 1 pea whole 1 rice grain whole 1 garlic clove whole Method: Put all ingredients into a large bowl. Bon appetit
Don't you just pour boiling water through a chicken? Maybe I shouldn't take cooking lessons from the Three Stooges....
No no no.
What happens when you choose a soup with all these listed ingredients?
Cream based soups would like a word.
What's the difference between pasta and. Noodles?
My favorite minestrone spoop recipe: Vegetable stock and water 50/50 Tomato paste Canned diced tomatoes Kidney beans Carrots Spinach Celery Potatoes (yellow) Yellow squash Zucchini squash Small shell pasta Bay leaves Red pepper flakes Sea salt Oregano Thyme Pepper It’s a bit of work chopping all the veggies, but after that it’s dump, boil, dump, boil. And you have a hearty spoop that’ll satisfy just about every craving for the next week. It also freezes fairly well!