Soup Making

1 : 2 : 3 For Soups

Use this ratio and you can make any soup you want

The numbers refer to your container size. It can be any container e.g. a mug / cup. But you keep using the same one to measure each different ingredient.

1 = The amount of onions – this is your base flavor.

2 = The amount of potatoes – this is your thickener.

3 = The main flavor – e.g. courgettes – for courgette soup.

Also need enough stock to cover all veg, cook until soft, then you may liquidize.

Examples of soups you can make using this ratio method

Mixed veg soup – onion (1 cup) + potatoes (2 cups) + carrot, parsnip, leek, celery, broccoli (3 cups altogether)

Cauliflower and cheese soup – onion (1 cup) + potatoes (2 cups) + cauliflower (3 cups) + cheese (a handful grated)

Courgette and mint soup – onion (1 cup) + potatoes (2 cups) + courgettes (3 cups) + fresh mint to your taste

But really you can make any at all perhaps using up veg that would otherwise go off – leftover soup is easily frozen in little bags when cold.

Roux method of thickening soups

Mushroom and chicken soups do not have enough bulk to use potatoes as a thickener so a roux is better. A roux is made using equal parts marg/butter with flour. For example melt 25g of marg and then add 25g of flour (you may need more than 25g but if you increase it always keep it equal quantities) and cook on a low heat for a minute. This can then be whisked into a hot liquid – stock in the case of soup.

Carrot and Tomato soups have enough bulk and do not need thickeners. Just use 1 : 3 above for them.