[…] explain what little tricks I use at the end of every week. Things like pesto or harissa give a real flavour hit to soup, not to mention adding some textural variation. So I though I would try here. ## Soy sauce is the liquid from fish preserved with salt so it makes sense that it adds a lot of meaty flavor. Just stumbled on your site, trying to find soups without stock recipes, so thank you very much. [dropcap style=”font-size: 60px; color: #00adef;”] L[/dropcap]et’s talk soup without stock! Adds a lot without adding a lot. Often I didn’t have any stock in the freezer or the pantry. Looked everywhere and could not find where to enter my email to get free cookbook. Next you’ll tell me that vegemite isn’t from the vegemite nut? Perfect timing! I’d love to add the flavor a parm rind would give but since I probably won’t get my hands on any, is there something I can use in its place? Instructions. if you leave a block of cheddar (or really any yellow cheese) dry out in the fridge you can use that! Yum. This is so true! I try to avoid adding salt to food and 1 tbsp of soy sauce usually has about 2/3 of an adult’s daily sodium intake (950mg of the 1500mg you’re ‘supposed’ to have). I don’t know about that, but they are yummy too. Mushrooms are amazing for umami :), Anchovies were traditionally included in Soy Sauce, and I have purchased soy sauce with anchovies ie fish in it. I’m thinking more along the lines of a broccoli cheddar soup…. Fish sauce is also made from fish specifically anchovies. https://www.chowhound.com/recipes/easy-vegetable-soup-29367 Great blog! When switching to stock-free soup, it can be easy to under-season so be ultra careful to taste and add more salt if needed. Oh. And I used nutritional yeast instead of cheese to make it vegan friendly. The potato adds body to the soup. Here in the UK we have Worcester Sauce usually known by its brand name Lee and Perrins I use this a lot. In the past I felt I had to use stock to get a really delicious full flavoured soup. hey melissa cauliflower is lovely – although I tend to sweat a few onions first for it. Good Food Deal Even a tablespoon can turn a simple soup into something totally moreish. Bring 2 cups water to boil in a medium saucepan. I made it with frozen broccoli since that was all the broccoli at that time. Add all the remaining ingredients, the water last of all. Taste and season with salt, pepper and lemon juice. It has added red pepper and ginger, and is deliciously smooth. Serve with extra parmesan sprinkled over the top. I would love to try this soup but my partner isn’t 100% keen on broccoli so I might give it a miss. I have a different type of puree blender can I use that? cat not love broccoli??? ben chicken bouillon kinda fits in with the stock category for me… a bit too much work to make your own and store bought ones tend to be disappointing.. thanks miss mands! Win win! Add veggie or veggies of choice and when everything is soft, wizz with a blender. It really adds something to soup, though the flavour tends to mellow significantly the next day. To serve add a dollop of cream. In a heavy-bottomed soup pot, heat the olive oil over a low-to-medium heat. And I really like the simplicity of this soup…, pleasure jun! s & a yes you’re right – soy sauce doesn’t contain any fish – it’s a fermented soybean product. This sounds great but I’m a little confused..it’s under low carb high-fat recipes. Start with a small amount, taste, add more, if needed. hey kylie! She only recommends freezing for a month, that seems like a short freezer life to me, anyone else? Some does, some doesn’t. Then I can get away with a quick addition of spinach/peas/broccoli without a stock. I’ve switched to making my own frozen bouillon – http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html which is both natural, no-waste, tastier than store-bought, compact, and totally customisable. Put on high heat until the water begins to boil and reduce to achieve a steady simmer. I’m trying this soup tonight for dinner. i’ve already made it twice this week. claire love your work,,, and the puns ;) lovely to hear from you, jen I’m hearin you about country living and absence of good parmesan. 3. What should I do if I don’t have a hand-puree blender? phyllis thanks for sharing your creole soup culture – LOVE IT! Yum Amy… Smoked paprika is one of my favourite ingredients. Any thoughts on other tasty things that can be added to soups to amp up the flavour without amping up the salt content? Soy sauce is rich in lovely umami-type savoury flavours. 13 ratings 4.4 out of 5 star rating. 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