How to Puree Soup
If you want to be healthy and trendy, I highly suggest you learn how to puree soup. Okay well, not just learn how to puree soup but also try a vegan diet and see how it affects you. This era is the age of health. More and more people are getting rid of their unhealthy lifestyles to live a more healthy and happy life. People are shifting from meat and dairy, and now to kale and oat milk. A vegan lifestyle is much healthier than a carnivorous diet and I’m sure all of you have seen the Netflix documentary “The Game Changers” which begs the question, is meat really necessary for us? According to the documentary, the primitive man only ate plants and nuts and was much healthier than the modern man of today.
Our bodies and all of our organs perform optimally when we are on a vegan diet. But how are we supposed to sustain a healthy vegan diet in today’s fast moving world? The answer is soup! Soups hardly take any time to prepare and are easy to eat. They can be easily packed and can be enjoyed while going to work or pretty much everywhere. In this post we will be focusing on how to puree them and the different kitchen tools and equipment that can help you puree soup. Alright, without further ado, let’s dive into it.
When it comes time to puree a soup, we would advise that you use a blender, a food processor, or an immersion blender. Each machine has their pros and cons but in the end, they get the job done right. It all comes down to how you want your soup’s texture to be before you eat it.
Blenders do a great job of pureeing soup. The consistency is very smooth. All of the flavors come together because of the blenders ability to process all of the ingredients at once. The only hiccup is transferring the hot soup to the blender because blenders have a smaller opening at the top compared to other kitchen appliances. For smaller soup quantities, blenders are a great option to use. But imagine you’re pureeing a soup at a party and decide to use a blender for the job. It will be very difficult to puree large amounts of soup in the blender and transferring a lot of soup could lead to a spill, OUCH! Not to mention the mess you will create and how annoyed you will be. Old blenders do not slice the vegetables evenly and small chunks are left in the soup. The best blender for pureeing soup would be a Vitamix blender.
- Allow the soup to cool for a few minutes before blending. Five minutes is enough.
- Remove the center cap from the lid of your blender.
- Fill the blender with your soup
- Place lid back on blender
- Blend the soup to your desired consistency
- Return the soup to the cooking pot. Reheat.
Food processors tend to chop up the soup into small pieces rather than actually pureeing it, leaving the soup with a slightly gritty texture and in non-uniform pieces. Well some people love to have something to nibble in their soup. If you’re one of them, this is the BEST equipment for you to puree your soups. But if you like your soup finely blended then stick till the end of the article because we have got some amazing tips that will even out the gritty texture. The major plus point for using food processors is that they get the job done in a matter of seconds. So if you’re in a hurry, you know which equipment to use.
- Let the soup cool for five minutes.
- Add the soup to the food processor.
- Let the food processor run until the soup is even. The sound of the food processor at one point will be even, that is when the soup is evenly pureed.
- Pour pureed soup in the bowl.
If perfect creaminess and a thick consistency is your aim, then an immersion blender is the kitchen tool for you. There’s absolutely no mess of transferring the soup; all the pureeing is done right in the container in which the soup was cooked. And the immersion blender mashes even the tiniest particles into oblivion. It is portable and you can pack it to go for any occasion. If you are traveling, you can always have a nice bowl of pureed soup that will make you feel like you have never left home. The only drawback of the immersion blender is that it needs to be constantly moved around during pureeing and if you’re cooking a large batch, you’re are could possibly get tired. This is the more time consuming method but is so worth it for those creamy soups.
- Lower the immersion blender down into the soup container
- Then gently squeeze the trigger and pulse or hold to get the desired consistency.
- You will need to move it around in the bowl or pot to ensure you blend the entire soup mixture.
- Let go of the trigger and clean the soup off the immersion blender.
In a more unorthodox way, you can use a potato masher to puree your soup or press the entire batch of soup through a strainer (or tamis). Both methods will require a huge amount of patience, some muscle work and determination but will get the job done. We suggest this method if you have a lot of time on your hands.
Not all of us are great cooks, but don’t worry. We are here to help. We are going to be discussing a few hacks that will make your life easier and result in a delicious pureed soup that you won’t get enough of.
Soft But Not Mushy
– Don’t rush the cooking process and try to puree the soup while the vegetables are hard on the outside but soft in the inside or your soup will end up tasting gritty. You should boil the vegetables for 15-20 mins maximum on medium-high heat so that they are soft but don’t fall apart. If you boil your vegetables any longer than that, it is a recipe for disaster.
Adding Vegan Cream and/or Oil
– Many recipes tell you to add the oil or vegan cream when the soup is pureed and ready to eat. But we have a different hack that makes the soup creamier and gives it a vibrant taste. While pureeing the soup, add oil or cream after small intervals so the emulsion produced is a fine mixture of oil/cream and the soup. It leaves a creamier texture in your mouth and is heaven for your taste-buds.
Cashew Cream shown below
Add a Slice of Bread
– Okay we know it sounds bizarre guys, why would anyone in their right mind add bread while pureeing the soup?! But hey, this is one of those magic hacks that has to be tried in order to be believed. If you add big chunks of bread while the soup is being pureed, you will end up with a soup that has a thick texture. If you feel like your soup is runny and has a water-like texture, you can always throw in some bread and blend it to add a more creamier and thicker texture to the soup.
Pass the Soup Through a Strainer
– This has to be the most valuable advice for the folks who don’t like having a sandy, gritty texture in their soups. If you’re one of them, read this part carefully. Set up a strainer and pour your soup into it. Let it sit and gently move a spoon to sieve the soup through the strainer. The sieve then catches the bigger pieces of food and keeps it out of your soup. The end result is a very thin soup that has the pureed soup look.
Thank you for reading! Please leave a comment below!