Vegetarian Potato Soup Recipe (2024)

FAQs

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

cooking sauce or soup. Arrowroot starch thickens very quickly and it is unnecessary to bring the mixture to a boil for it to work. Cornstarch, on the other hand, requires heating the mix- ture to a boil to fully thicken the mixture and to avoid any “starchy” taste or texture in the fin- ished product.

Can I leave the peel on for potato soup? Yes! You don't need to peel the potatoes for this potato soup recipe. The skin will help the potatoes keep their shape and prevent them from getting too mushy.

Cubes (Diced)

To dice a potato, first cut it into fries following the above instructions. Then, cut the fries crosswise into ½-inch cubes for a medium dice. For a small dice, cut into ¼-inch cubes, and for a large dice, cut into ¾-inch cubes. This is the best way to cut potatoes for soups and stews.

Do you put potatoes in cold water after boiling? ›

After you drain the potatoes, your next step depends on if you are serving the potatoes in a hot or cold recipe. If you intend to enjoy them cold in a potato salad, rinse them with cold water before proceeding to stop them from carryover cooking. Otherwise, for hot dishes, proceed with your recipe.

Ping, about the secret ingredient in his famous secret ingredient soup. Mr. Ping : The secret ingredient is… nothing!

Aromatic components – the trinity of onions, garlic, and celery – act as the backbone for many successful homemade soup recipes. These ingredients introduce complexity and richness into the soup's profile.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.