Points to remember:

  • Cook off your raw spices for 1 minute.
  • Fry ingredients that need to be softened before simmering with stock (such as onions, garlic, spices) in enough oil until soft.
  • Add your main vegetables and add enough hot stock just to cover them.
  • Bring to the boil then simmer until the veg is tender.
  • Cover your dish with a tea towel when blending to avoid splashback. Blend using a handblender or carefully pouring into a worktop blender. Season well.
  • Adjust the consistency using water to thin it down, or cook it longer to make it thicker.
  • Use this technique with our favourite soup recipes.
Ad
TIPS

HOW TO MAKE SOUP

Be careful when blending hot liquids - they can splash back onto you if the blender is used incorrectly.

HOW TO MAKE SOUP

If the soup is too thick, add a little more stock, water, milk or cream and blend again to recombine.

HOW TO MAKE SOUP

The soup can be cooled, stored in the fridge for up to two days and then reheated (try not to boil it).

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Ad