1. Make homemade stocks!-Invest in a pressure cooker and it will take about ½ hr. under pressure. compare to the 5 hrs+ to make chicken or beef stocks. A slow cooker will work too but will take longer than the pressure cooker. You can make homemade vegetable stocks too and use them in place of either chicken or beef stock or even water in your soups.

 

  1. Use the freshest and good quality ingredients! Use fresh produce that is local and in season for the most freshest and nutritious of soups. When buying store bought ingredients, try selecting ingredients that look great, brilliant in color and smell fresh. If using any meats, poultry or seafood, purchase from reputable sources that are either organic, non-gmo, grass fed or wild.

 

  1. Double you’re Recipe: Then freeze the rest for another day. Put a piece of saran wrap over top of the container to keep from ice crystals forming. Make sure you label your containers and with what it is and the date. I don’t like to keep soups for more than a month in the freezer.

 

  1. Sweat your vegetables: To make a good flavorful soup be patient with sweating your vegetables. This will help build flavors. Build your soup with aromatics: such as vegetables like onion, garlic, celery and carrots are sautéed in butter and oil as a first step of flavor making.

 

  1. Be aware of cook time for each ingredient! A pea is certainly going to cook a lot faster than a sliced carrot. Good idea to add the vegetables in order of how much cook time they need so all of your vegetables will finish cooking at the same time.

 

  1. Salt Sparingly: Making your own stocks will help with this. You can add how much salt you want and nutritious salt. Using kombu (seaweed) this is very healthy and rich in vitamins and minerals such as iodine. It also has large quantities of potassium, which is great for heart health!

 

  1. Simmer…..once the soup comes to a boil, be patient and let it simmer the rest of the time it needs to cook. This way you won’t over cook the vegetables.

 

  1. Season your soups: Dry herbs can be added during the cook time but for fresh herbs best to add them in the end. Always taste your soups when cooking so you can adjust the seasonings.

 

  1. Cooling down soups: Best to cool down your soups in an ice bath. Set up either a deep baking tray with cold water and ice cubes and break down the soup amounts in small batches for the quickest and safest way to cool down foods. Soups need to be completely cooled before putting in the refrigerator and freezer. Otherwise, you risk raising the temperature in your refrigerator or freezer to unsafe temperatures.

 

  1. Finishing Soups: When adding cream or milk to soups, best to have them slightly warmed so they do not curdled. You can add fresh herbs, ground pepper or even parmesan cheese or crunchy croutons to create more flavor and textures. For ex. Adding balsamic vinegar or even lemon juice to a split pea soup or a dollop of yogurt or sour cream to a carrot or beet soup. Toasted pumpkin seeds to a butternut squash soup or stir in pesto to a summer farm market soup.