the begining of soup

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Step One:
Begin by sautéing aromatic vegetables, such as onions, leeks, or garlic, in a small amount of butter or olive oil.
While these ingredients aren't noticed in the finished soup, they do add to its underlying character.
As they sauté, their cell walls soften, releasing their inherent flavors and aromas.
The fat or oil used in sautéing carries not only their own (now mellowed) flavors but also the flavor of any spices you choose to add.
Consider grated ginger and sautéed shallots with carrot soup, coriander with broccoli, and nutmeg with parsnips.
For some real zest, curry powder adds definite pizzazz to squash soup.

heathy food

One of our favorites is butternut squash soup. It's similar to hearty soups made of pumpkin, potato, sweet potato or parsnip, all vegetables that are low in water and high in starch and fiber. As these vegetables cook, their starchy contents absorb liquid and swell, adding natural thickening power to the soup.

Making soups with such dense vegetables involves three basic steps, and each makes scientific sense.

Healthy Eating

With today's focus on healthy eating, even soups have changed.

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch.

Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.