Some of the things I have been enjoying lately as part of my kitchen routine, is making soups. This is because it’s simple and faster turning a whole vegetable into something slurry and slurpy that can be enjoyed by just the scoop of a spoon. These are normally the conversations I wrap in my head every time I see a pumpkin, a butternut or just any vegetable that I wouldn’t ordinary eat it on its own but enjoy it as a soup.
Accompaniments.
Besides enjoying this slurry and soupy vegetable, I enjoy making the accompaniments that go with it. From freshly baked bread, buns, home made croutons even garlic bread just to ensure that my soup is well accompanied and filling. These usually go along way into complementing the soup and make the soup dish not just as an appetiser, but a meal on its own.
Methods of cooking.
To make your soups, you can either roast the vegetables or simply use the boiling method where you simmer everything in one pot. Without preference to any of the methods, I can say both methods should give a good outcome if recipe is followed to the latter. To make them super flavourful, play around with the wet ingredients from using plain water and a bullion like royco cube, veggie and beef stocks, cooking cream or coconut cream.
Spice it up.
Most commonly used spices for my soups are cinnamon powder, nutmeg, black pepper, dry herbs, salt and sugar especially when making tomato based soups, sugar helpt to cut on acidity. Other times I have added fruits in my soups, like apples, pineapple, mango, just to make it richer in nutrients.
There are times when you use incredible vegetables like broccoli, spinach or courgette should you want to experiment on some green soups. Also not forgetting to texture them, I have added bacon bits in the soups, nuts, sweet corn, some veggies cut in small pieces just to improve on the soup texture. These are optional if you don’t like chewing things while taking your soup.
I will be updating some recipes on some of the favourite family soups that I have done or enjoy making for you to try them out.
Regards
Chefsidi-ke
