Vegan Blended Soup with Pickles
Most of us hated soups then we were younger. However, today we are searching for soups recipes to try it all over again. Even those who always say that the best soup is made by mother, sometimes gets surprised by tasting some blended soup with unusual mix of ingredients. Unfortunately very few dares to make experiments and try to create new flavor.
Do we really know that pinch of salt means?
One of the most important thing while making a soup is not to add too much of salt or other spices. While tasting the soup you have to feel all the ingredients and how they fit in together.
Salt absorbs in the water and other components so strongly that kills other spices, so it is important not to overdo it. If the soup is too salty it tastes like any other too salted soup. We all know that pinch of salt to everybody could mean different amounts. For this reason, you can apply this formula: for one liter of water add as much salt as it can fit on the back of teaspoon. It will never be too salty and if you need some more you can always add it in the end of recipe but firstly taste it.
The common mistake while making blended soup - not fully blended
Blended soup can become a nightmare if you find it not fully blended. Most of us thinks that it is non-essential if you not blend it completely. Yet if some of you had found something unblended while tasting blended soup... yes.. It is not very pleasant.
The main unique thing about blended soups is the delicate texture. So it is important not to fail while blending it, as unknown lumbs will make huge damage. The only tip here can be given - blend soup longer, check it with spoon before serving if there is no unblended components. If after long time of blending unblended ingredients appears probably it is time to get new technique.
Main key - proper blender
Some bloggers shared experience while picking blenders. In order for the soup mass to come out smooth, tender and free of lumps, it is essential that the blender circulates and mixes smoothly and the blade is adapted to rub various hardness products. Six blade contents blenders give the best, seamless, smooth texture. In addition, it is important to pay attention to the number of programs available on the blender - the more they have, the more likely the blender is versatile, which means it can crush a wide variety of products.
Three eraser-cocktail programs already mean it's a versatile home-use eraser. Often, the technical specifications of the erasers include a statement that the device is also suitable for de-icing, which can usually convert even the frozen products into a single mass.
Do not be afraid to make experiment
We have learned several recipes of soups from our mothers or grandmothers. And most of the time we are repeatedly making same recipes. However, it is huge mistake. Do not be afraid to add some specific ingredients. Try to find the most crazy recipe and make it. You can find new flavors and new combinations.
Do we really know that pinch of salt means?
One of the most important thing while making a soup is not to add too much of salt or other spices. While tasting the soup you have to feel all the ingredients and how they fit in together.
Salt absorbs in the water and other components so strongly that kills other spices, so it is important not to overdo it. If the soup is too salty it tastes like any other too salted soup. We all know that pinch of salt to everybody could mean different amounts. For this reason, you can apply this formula: for one liter of water add as much salt as it can fit on the back of teaspoon. It will never be too salty and if you need some more you can always add it in the end of recipe but firstly taste it.
The common mistake while making blended soup - not fully blended
Blended soup can become a nightmare if you find it not fully blended. Most of us thinks that it is non-essential if you not blend it completely. Yet if some of you had found something unblended while tasting blended soup... yes.. It is not very pleasant.
The main unique thing about blended soups is the delicate texture. So it is important not to fail while blending it, as unknown lumbs will make huge damage. The only tip here can be given - blend soup longer, check it with spoon before serving if there is no unblended components. If after long time of blending unblended ingredients appears probably it is time to get new technique.
Main key - proper blender
Some bloggers shared experience while picking blenders. In order for the soup mass to come out smooth, tender and free of lumps, it is essential that the blender circulates and mixes smoothly and the blade is adapted to rub various hardness products. Six blade contents blenders give the best, seamless, smooth texture. In addition, it is important to pay attention to the number of programs available on the blender - the more they have, the more likely the blender is versatile, which means it can crush a wide variety of products.
Three eraser-cocktail programs already mean it's a versatile home-use eraser. Often, the technical specifications of the erasers include a statement that the device is also suitable for de-icing, which can usually convert even the frozen products into a single mass.
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Do not be afraid to make experiment
We have learned several recipes of soups from our mothers or grandmothers. And most of the time we are repeatedly making same recipes. However, it is huge mistake. Do not be afraid to add some specific ingredients. Try to find the most crazy recipe and make it. You can find new flavors and new combinations.
Ingredients
- 3 large (or 5 smaller) pickled cucumbers
- 1 leek
- 2 carrots
- 2 potatoes
- 1 onion
- 3 cloves of garlic
- 2 tablespoons of oil
- pinch of salt
- pinch of black peppers
- 0,5 teaspoon of turmeric powder
- 0,5 of chili pepper
- 1 liter of water
- greens (drill, parsley)
- 1. Firstly chop an onion.
- 2. Chop 3 cloves of garlic.
- 3. Heat oil in a deep frying pan or saucepan.
- 4. Roast the chopped onions and garlic briefly.
- 5. Grate the carrots.
- 6. Chop potatoes into small cubes.
- 7. Slice the leek.
- 8. Place carrots in the pan with small cubed potatoes and sliced leek. Bake for about 2 minutes.
- 9. Then fill it up with water to cover everything and boil until vegetables gets soften.
- 10. Chop pickles into cubes.
- 11. Add chopped pickles, salt, pepper, turmeric and chilli peppers and boil it for 15 minutes.
- 12. Now you can take blender and blend it well.
- 13. Chop the greens (drill, parsley).
- 14. Serve with chopped greens topping and enjoy!
Recipe Directions
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