how to make a thick vegatable soup?

Answer 1

2 pints of water,
4 Potatoes
4 carrots.
3 celery sticks,
any other veg you like,
oxo cube,
simmer for two hours,
add salt/pepper for flavour,
mash all together just before you serve,
add a crunchy roll with lots of butter for dipping,
Yum Yum Yum.

Answer 2

You need to add diced potatoes to make the soup thick - they will break down a bit and the starch will thicken the soup.
Try onion, carrot, celery, leek, bay leaf, thyme, stock or water, salt and pepper and simmer for 20 mins. Sweat all the veg in butter on a slow heat for 15 mins first before you add the stock. If you want to blend the soup a bit, don't forget to take our the bayleaf first.

Answer 3

I regularly make a bean/pulse and vegetable stew that I call soup. If the liquid is looking a little thin I'll add some flour (or gluten-free equivalent) that I have pre-mixed into a thin paste with some cold water. I do this about 5-10 minutes before the stew/soup is ready. (Adding the flour directly results in unpleasant lumps.)

Answer 4

Lightly fry all your vegetables, add stock or stock cube and simmer till veg are cooked. Use a hand food blender and pulverise some of the veg just for a few seconds until you get the thickness you want and there you have it. Always put a large potato diced in when you fry initially. I always add a spoon of creme fraiche before I serve it, and I promise you the creamiest and thickest of vegetable soup you will find.

Answer 5

Ingredients

1 kg autumn vegetables, e.g. potatoes, red onions, carrots, squash, etc.
5-6 sun-dried tomatoes (optional)
10 dried mushrooms (optional)
1 litre vegetable stock
1 tablespoon fresh herbs, chopped
Soup Recipe #1
Autumn Vegetable Soup
This is a great way of using up the end of your veg box.

It works well with most vegetables.

It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!



Ingredients

1 kg autumn vegetables, e.g. potatoes, red onions, carrots, squash, etc.
5-6 sun-dried tomatoes (optional)
10 dried mushrooms (optional)
1 litre vegetable stock
1 tablespoon fresh herbs, chopped


Method
Choose your vegetables. Wash them well and chop them into 1 inch chunks or slices.


Put in the pan with the stock, sun-dried tomatoes (if using) and dried mushrooms (if using)


Cover and simmer, stirring occasionally for up to 1/2 hour, until the vegetables are soft.


Add the herbs and liquidise.

Answer 6

Just make regular vegetable soup but chop the veg into large chunks. cook for longer then blend it. you sont have to blend it totally smooth if you prefer it quite chunky, just give it a wizz for a few second and this will make your soup nice and thick.

Answer 7

The best soup thickener to use without alter the taste is mashed potato flakes. Try it!

Answer 8

Add a cup of Rice or small sized pasta into the soup.

Answer 9

i do no longer understand your recipe yet I often make my very own version of minestrone soup. this is my recipe, to which you would be able to upload something you like. i exploit luggage of chopped, frozen vegetables that are meant for minestrone and upload different issues. you may get them interior the freezer area on the food market. soften some finely chopped onions in a sprint butter, upload the frozen minestrone vegetables, then upload a can of chopped tomato products, a can of centred tomato. upload numerous products of finely overwhelmed garlic, a pair of cubes of rooster inventory, some floor black pepper. you additionally can upload a pair of finely diced potatoes to make it greater consistent. you could rather upload some finely sliced Italian sausage in direction of the top of the cooking in case you like. the significant element is to apply a lot of tomatoes and focus of tomatoes. It supply it that wealthy style. do no longer upload salt until you style the top product because of the fact the cubes of inventory could be salty adequate. relish.

Answer 10

lentils
split green peas
and other pulses really absorb the stock and thicken the soup! just made some with fresh vegetables and its yum!