Use starch for a smooth texture
Potato, sweet potato, white beans, cauliflower and parsnip naturally thicken soup. Cook them until completely soft before blending.
Blend for longer than you think
A powerful blender makes a big difference. Blend in batches if the pot is very full. An immersion blender works too, but take your time and move it throughout the whole pot.
- Add stock a little at a time until you reach the right thickness.
- Use olive oil for a glossy, rounded flavour.
- Coconut milk adds creaminess with a tropical note.
- A few cashew nuts work well in vegan soups.
Keep the flavour bright
Creamy soup almost always needs something fresh. Lemon zest, fresh herbs, pepper or a spoonful of yoghurt keeps the bowl from feeling heavy.