I love soup, and so do my clients. We all have a variety of foods we enjoy and those we avoid eating. It’s my job as a chef to prepare meals my clients love, that taste great with ingredients they can eat.
A smooth and creamy soup is so delicious.
What if you don’t eat dairy products or are trying to cut back on extra fats?
No worries, I have 5 easy tips that you can use to prepare soups that are rich and delicious without sacrificing texture or flavor.
1. Coconut milk or coconut cream
Replace cream or milk in your soup with organic unsweetened coconut milk or a few tablespoons of coconut cream from a can.
2. Leeks
Yes, leeks, those sweet delicious fall vegetables are one of my favorites. When leeks are cooked low and slow and pureed, they lend a smooth and almost buttery texture to a soup. When I make soup with leeks, my clients always ask, “is there butter or cream in there.”
3. Puree & blend
Blend up some of the vegetables or legumes and broth from your soup in a blender until very smooth. Add the puree back into your soup base and stir in.
4. Nuts and nut butter
Soaked and drained raw cashew nuts pureed in a little of the soup broth is a great creamy thickener. I’ve also used a few tablespoons of creamy almond butter or tahini to finish a soup. Keep in mind the overall flavor profile to decide which works best.
5. White sweet potato or white potato
I am a big fan of using potatoes to add rich thickness to soups. If you eat white potato, choose a less starchy, fluffier potato like russet or baking potato. Japanese sweet potato or white sweet potato are good choices for those who don’t eat potatoes. Japanese sweet potatoes are lighter in color with a more subtle flavor than yams or sweet potatoes. Cook a small amount or either in broth, or puree, and stir it into your soup.
I hope these tips are helpful & happy soup making.