Just Add Water? Three Ways to Stretch Your Soup Further (2024)
by Tayla Blaire•
If you are like me, you may have a penchant for eating quickly. You may have had people, specifically a waitress in a Toronto hotel, comment that you are ‘really fast at eating’. No, I have not let that comment go. My point is, whenever I have something delicious, I often wish there was just more of it. However, if I make too much of something, I’m likely to get sick of it if it’s the only thing I eat for a week. I’m faced with a bit of a conundrum which is also paired with my lifelong instinct for frugality. These have led me to investigate how I can use simple little cooking hacks to stretch my soups a little farther without having to make enough to feed an army!
Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you’re using in your soup (be it tomatoes, a stock type, or a cream), you’re unlikely to dilute it to the point of making it unpalatable. A lot of people are worried about adding water without stock or something to give the soup extra flavour when it is a little thick, but as long as you stick to that golden ratio, you’re not likely to get a gross version of the soup you love!
As we all learned about five years ago when the Banting diet craze hit a head, fat makes you full. The fuller you are, the less you eat, and the less you eat, the more of that delicious, delicious soup you save for later. I can understand some people not wanting to make their soups too fatty – they are meant to be a healthy choice after all. Dumping a bunch of fatty meats (like cut-up sausage or bacon) into a pot of soup seems counterintuitive and even quite sickening. Committing softly by adding beans or lentils to your soup will have a similar effect – it keeps the vegetable content high, adds extra protein to your soup, and makes you fuller faster!
Starch
Contrary to what a lot of food websites, diet plans, and Instagram influencers will tell you: starch is not the enemy! As a species, we have been living off starch for tens of thousands of years – the cultivation of cereals was literally the impetus for civilization! The enemy isn’t starch, it’s lack of moderation. Our bodies crave as much starch as possible: it fills us up and helps us retain weight – this was an important evolutionary trait for when we were hunters and gatherers, which is less important now that we have cars that can drive to a supermarket. If I want to stretch my soup a little further, I’m not opposed to having a nice slice of bread on the side or adding a few croutons or crackers into the bowl when I’m eating. The key is to make sure that your soup outweighs the starch you decide on.
These are my tips – what about you? What kinds of magic spells do you put on your food to make sure you don’t blitz through it too quickly?
Ready to make soup? Find the Creamy Potato, Turnip soup recipe with Microgreens here!
A: Maybe you need add-ins, so you don't get bored. Take a chicken soup, for example: Make a big batch one day, then add roasted veggies (winter squash, sweet potatoes, cauliflower or broccoli) or some cooked beans the next.
A: Maybe you need add-ins, so you don't get bored. Take a chicken soup, for example: Make a big batch one day, then add roasted veggies (winter squash, sweet potatoes, cauliflower or broccoli) or some cooked beans the next.
ADD MORE LIQUID. The simplest way to stretch your soup is to add more liquid. This not only increases the volume but also dilutes the flavors slightly, making it more suitable for larger gatherings.
Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup. This works especially well with meat-based soups. 3. Fish Sauce – Commonly used in Asian cooking, fish sauce has a strong smell, though when used judiciously its taste is neither strong nor fishy.
You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
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.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Last-minute corrections. Have you ever tasted your soup right as it's about to be served and it just tastes like it's missing something? Try ladling out a little bit and adding some salt, acid, or sugar. Salt can be plain kosher salt, or even parmesan rind if you have it on hand.
Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?
Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
