How to add flavor to your soups WITHOUT stock!

How to add flavor to your soups WITHOUT stock!

Soups often need a little something extra to bring them to life, however, with many sauces and stock flavorings rendering themselves non-paleo, people often struggle for ideas.

Here are 6 flavorsome tips for enhancing the flavor of your soups without stock!

1. The Best VegetablesTo achieve a similar level of flavoring to that of stock, use onion, celery or carrot as one or more core parts of your soup ingredients. These aromatizing vegetables provide big, natural flavors.

2. Go Easy On The WaterPerhaps the most common mistake people make with homemade soup is going overboard on the water content. Don’t end up diluting your flavors with too much water. Pace the water as you go; it is better to end up with a thicker soup you can thin out rather than a thin soup that lacks flavor.

3. Add Salt and Pepper An under-seasoned soup will taste bland, yet an over-seasoned soup can taste bitter. Add salt and pepper as you go, testing the flavor after each addition to ensure you don’t overpower the taste by being too generous. Take baby steps with salt until you realize the delicate balance of flavors you are looking for (always use salt sparingly as it should not be consumed regularly on the paleo diet).

4. Tamari (Wheat Free Soy Sauce) With normal soy sauce out of the paleo equation, add a tablespoon of tamari to your soup dish. This can be done during or after the cooking process, depending on how integrated you want the flavor to be.

5. Get SpicyChili brings to life almost any soup lacking in flavor. Cumin, coriander and paleo-friendly curry powders are also excellent additions, bringing your soup to life and exciting the taste buds. These spices also make for a pretty top sprinkling, adding to the aesthetics of your dish.

6. Lemon & Vinegar A splash of lemon or squirt of vinegar can be just the ingredient needed to take a soup from average to great. Lemon works particularly well with mushroom soup, and carrot soup benefits from a touch of lemon or vinegar, taking it from bland to boisterous.

 

 

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