The first bowl of soup appeared about 20,000 BC, when early man discovered how to make clay pots and vessels. Since then, there has been an explosion of soup making and soup consumption around the globe. The word soup originates from the Latin word, suppa, which means bread soaked in broth.
A soup is typically a liquid-based meal that contains a combination of a variety of ingredients, typically meats, vegetables and roots, cooked in broth or stock. It’s composition and taste are heavily influenced by the availability of local ingredients.
Soups are wholesome, hearty, healthy, nutritious meals packed with a host of immune boosting vitamins and minerals. Consuming soups is a great way to stay hydrated, maintain a balanced diet, and keep your body in tip top shape, with an active digestive system. Soups are simply super foods!
Soups are one of my favorite meals to prepare and eat. In my opinion, they are one of the most versatile one pot meals. They are life savers for the busy working mom! Preparation is simple and usually a breeze, cook times are typically under 45 minutes and you don’t need to a Michelin rated chef to whip up the tastiest soups ever! Soups also give you the freedom to add an element of creativity to your cooking and fresh ingredients are not a requirement for a delicious dish, leftovers are just as good!
Soups come in a variety of flavors, temperatures and textures based on how they are prepared. There are broths, which are usually thin, opaque soups made by simmering the ingredients over a long period. Adding vegetables or meats to this type of soup adds flavor, body and texture.
Consomme is a type of clear soup that has a degree of complexity in its preparation. It is made from richly flavored stock or broth that has been clarified using egg whites to remove fats and sediments from other ingredients. Consommes are typically made with, meats, veggies or both.
Thick soups are soups that have been thickened by a thickening agent or by reduction. There are two types of thick soups, cream veloute -based soups, which are thickened by a roux and puree soups which are thickened by the puree of the main ingredients. Puree soups are sometimes finished with cream -based liquids, rice or potatoes to help thicken the soup. The best way to make cream-based soups vegan is by using full fat coconut milk or the thicker version of almond or oat milk.
Bisques are traditionally made from shellfish or meat and cooked with rice or finely blended shells or bones to thicken. However, modern day bisques are prepared with a combination cream, puree soup and simmered for a long time to thicken.
Cold soups are typically served chilled and are simply the cold version of either a cream-based soup or a unique blend of fruits or vegetables with blended yogurt. Cold soups can be further classified into cooked and uncooked cold soups. As you may have guessed cooked cold soups are the chilled version of hot soups and uncooked cold soups typically have a base that contains pureed fruits or vegetables to give body, flavor and a thicker consistency. Because cold soups are never heated, care needs to be taken in handling, noting that cold soups can quickly spoil and need to be prepared in small batches and close to serving the time.
Soups are such versatile dishes that will continue to grace the tables of families for generations to come. Are you a lover of thick soups? Try this tasty vegan version of potato leek soup. It’s tasty, nutritious and a soup that you family will love! Happy cooking!
Vegan Potato Leek Soup
Ingredients
3 tablespoons vegan butter
3 large leeks, white and light green parts only, roughly chopped
5 cloves garlic, crushed
2 large Yukon Gold potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
6 cups vegetable broth
3 bay leaves
3 sprigs fresh thyme leaves
1 teaspoon salt, more to taste
2 tsp onion powder
2 tsp garlic powder
1 teaspoon ground black pepper
2 tsp salt free all-purpose seasoning
1 cup almond milk
1 tsp nutmeg, freshly grated
Green onions (green portion only), finely chopped, for serving
Direction
In a heavy bottom pot, melt butter over medium heat. Add the leeks and garlic. Cook thoroughly, stirring regularly, until soft and translucent, about 10 minutes.
Add potatoes (golden and sweet) and stir. Add broth, bay leaves, thyme leaves, salt, black pepper, garlic powder, onion powder and all-purpose seasoning to the pot and bring to a boil. Cover and turn the heat down to low. Let simmer for 15-20 minutes, or until the potatoes are very soft.
Remove bay leaves, then purée the soup with a hand-held immersion blender until smooth or transfer to a blender and purée the soup. Add the almond milk, stir and bring to a simmer. Taste and adjust seasoning with salt and pepper as needed and add nutmeg. Use additional vegetable stock to adjust soup to the desired thickness. Serve and garnish with green onions or your favorite toasted nuts. Enjoy!
Previously published on the Monitortribune.com on October 29, 2023.