5 Steps to Making Soup Like a Master Chef
Making soup is an art! Whether you are making vegetable, chicken, lentil or any other soup, learn five ways to elevate your soup from good to spectacular!
Sautéing intensifies the flavor of the ingredients, infusing the soup with great taste. You can sauté in a little olive or coconut oil, or in 1-2 tablespoons of broth for about five minutes. I suggest sautéing one or more of the following: garlic, onions, leeks, shallots, celery, peppers, ginger, mushrooms.
Spices & dry herbs
Broth instead of water
Another big flavor enhancer is to cook your soup in broth instead of in water. You can make your own homemade broth or you can buy it at the store. I highly recommend buying a good quality, organic broth. The difference will be amazing.
Finish off your soup with a splash of flavor that will make it really pop. This important step is practiced by top chefs so don’t skip it. You can try a splash of any of the following:
Toasted sesame oil
This goes on your plate or bowl when serving the soup. You can add crunch with toasted pumpkin seeds, strips of toasted nori seaweed or crumbles of corn chips. You can add an explosion of flavor with fresh, chopped herbs such as cilantro, parsley, basil or dill.
Viola! You’ve become a soup master! Happy cooking!!!
Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services. *Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP) This recipe appeared in the March 2017 issue of Elements For A Healthier Life Magazine on page 54; recipe by Rachel Kieffer.