I love making soup. I feel it sustains me and warms me in winter – and that’s what it feel like right now!
Over time I have learned that it takes five tastes to make a really nice one: salt, sweet, sour, spicy and fat. The salt can come from a good quality salt, like a sea salt or a pink salt. Or a good quality bouillon powder. The sweet part for me often comes from caramelising onions or leeks (my husband can’t eat onions!) or from using sweet vegetables such as carrot, sweet potato, beetroot, parsnips or squash. Adding a bit of sour often makes the taste come alive: I mostly use tomatoes or lemon juice. Just a bit of the latter.
I don’t like hot spicy food but I do like a soup having a little ‘kick’. Fresh ginger is great for that, or a pinch of cayenne or black pepper. And a bit of good quality fat makes a soup SO much better. That could be a lump of butter, some ghee or coconut oil or some coconut milk. Using a bone broth with some animal fat is the best. Don’t be afraid of using good quality fat: we need it, it’s healing and it doesn’t make you fat.