Elevating the Flavor Profile in a Soup (3 Tips)

Soup is the quintessential winter warm up food. A soup or a stew at the middle or end of a cold day just warms the soul and the body. As the warm liquid passes through your lips, over your tongue and trickles down to your belly you feel full, satisfied, and cozy. Soups and stews are enjoyed by all eating styles from vegan to carnivore keto. In this post, I share with you some MAJOR KEYS in elevating the flavor profile and depth in a soup or stew…(what’s the difference between the two?).

Here are a few tips I have noticed, self tested and loved over the past 2 years of weekly meal prep, and from just being out and about loving food and asking questions when I think something tastes BOMB.

Tip # 1: Acids

Acids help to elevate a soup by bringing out the flavors of the proteins mostly. They also pair with the salt in your food to help mold them together with the surrounding flavors.

Please remember to only use a small amount as acids are very pungent and powerful. A little goes a long way. I typically add just a few drops/squeezes to an entire pot (3 ish quarts).

Acids for soups include: lemon, lime, some hot sauces, wine, vinegars, pineapple (surprisingly good)

Tip # 2: Step Outside Your Flavor Cultural Comfort Zone

Some of the best soups I have made at home include things from my heritage (Black American/Puerto Rican/Jamaican) with a dash from an outside culture. Most of my food flavors lean toward Black American. Maybe I make something like chicken stew….however in the SEASONING I can go outside the “normal” when looking to elevate.

Chicken stew with a dash of bebere seasoning (Ethiopian) tastes amazing. Using a little peanut butter (Thai/Liberian) is also delicious. One small change goes a long way in addition to what you would “normally” add in.

This also helps you practice deliberate creativity in cooking which opens a whole new world!

Tip # 3: Use A Variety of Thickeners

Use a variety of thickeners, but not at the same time. When you use one DO NOT I repeat DO NOT use another in the thickening capacity!

Thickeners help to make stew or soup a bit “creamier” and less thin. Typical ones include cornstarch and water or flour and water otherwise known as “slurry.” These are the same base you would use for gravy.

Often in soup making, blending together beans or other items already in the soup serve as thickeners as well. These are an awesome idea.

Other thickener options:

• Cook, mash and add with water/soup juice to the following:

  • plantain

  • yucca

  • sweet potato

  • potato

• Rice or rice flour

• Chickpea can juice (use the random juice in the can instead of pouring it out)

Did I miss ones you know? Comment below with some other options to share.

So that is that. These are some simple, immediately actionable ways to elevate the flavor profile of your soups. These are all cost friendly options that will really add to what you are already doing! Try it out next time you make something delicious.

This week in my meal prep service I will be including Jamaican Ital Stew. If you don’t know about it look it up! Going to be including all of this!!!