Yummy soups with no additives

amother

Pistachio

Sun, Jan 05 2025, 6:36 am

Miso is a paste made of fermented soybeans and salt. It’s very high in sodium. You said you want to reduce salt in your soup or go salt free and people told you to use miso. That’s like saying you want to go sugar free and then they tell you to add a cup of coke instead. Soy sauce is another soy based very high sodium additive. Salt adds flavor. There’s no way around that. You can get used to eating salt free but it’s not easy, unless you trick yourself by using other high sodium foods like miso. Unless you r doctor told you to drastically cut your salt intake you can add some to your soup. Compare the sodium content in different flavorings and use smaller amounts if you want to. Miso soup is delicious but you’re getting a nice boost of sodium when you eat it.

Brit in Israel

Sun, Jan 05 2025, 6:58 am

I never use soup powders or anything besides salt and pepper and make loads of different parve veg soup.

These I know by heart.

Fry onions and sweet potato as long as possible, stirring that it doesn't stick. (I think I was sauteing for approx 1 HR last night maybe longer) Add salt and pepper. Add water and boil for atleast 45 mins blend and adjust seasoning or water.

Cut onions, zucchini and 1 potato (you can also add carrots to this) salt, pepper, boil -no need to fry first. Blend and adjust taste

Fry loads of onions, carrots, and one parsnip+potato (celery optional) for as long as you can, salt & pepper boil and blend. If using celery remove before blending and return to pot cut up if you want.

Onion, butternut squash, 3 sweet potatoes, 3-5 carrots, 1 potato. Peel all,cut and boil with salt and pepper. Blend. -no need to fry first.

For all the recipes saying potato its just to help the texture to be slightly thicker.

amother

Teal

Sun, Jan 05 2025, 7:03 am

We like this soup from betweencarpools:
https://betweencarpools.com/th.....rget/

I use water instead of chicken broth, and add a zucchini or two, washed with the peel.

In general, I find that sautéing onion, garlic and the vegetables before adding water to the pot makes a big difference in soups.

sweetpotato

Sun, Jan 05 2025, 7:42 am

amother Pistachio wrote:

This is misleading. Miso is not comparable to coke. Miso is very healthy and flavorful, high in protein, vitamins and minerals. It plays a huge role in the traditional Japanese diet which is known to be extremely healthy. A little goes a lot way for flavor, too. I’ve seen studies showing that even for people who are on sodium-restricted diets due to high blood pressure, miso consumption had a beneficial effect on their blood pressure.

OP said she was looking for recipes without a lot of salt, not entirely sodium free. Using miso for flavor is a great sub for packaged soup mixes.

↑ Movernshaker ↓

Sun, Jan 05 2025, 7:44 am

Movernshaker wrote:

Soup #1
Blend in food processor with a blade and
Saute until see through:
a large onion
A parsnip or petrishke
2 stalks celery
Half knob celery
Half yellow squash with peel

Blend with a Hand blender until it turns into a sauce. This will serve as the base.

Cut into small pieces the following vegs:
( you can also use the food processor with any of the larger size pieces . I use the one that cuts into thin 1" long pieces. I don't know what it's called)
A green squash with peel
2 carrots
2 yellow squash with peel
2 celery stalks
2 parsnip or petrishke
Salt and pepper to taste
Saute in separate large pot until the vegs become soft. Add the first set of vegs with enough water. Cook for a few minutes to half hour until the two sets of vegs become incorporated in to each other.
Enjoy. Hearty appetite

Soup #2
Saute onion and a bag of frozen broccoli/cauliflower/veg of choice in oil. When soft, add water and blend with hand blender. Cook on high until it boils, then on medium flame for a few more minutes.

Soup #3
Saute a tbsp flour until golden.
Add a few tsp of water at a time while mixing continuously until flour is well incorporated in the water. Add a bag of string beans with lemon juice, sugar and salt to taste. Cook on medium flame until green beans changed colors.

All soups can be kept warm for a while on tiny flame

2429

Sun, Jan 05 2025, 8:47 am

I find that if you want your soups to be very flavorful without soup mix adding in foods that have acid and umami flavor will help you.
When I started eating clean I found this out.

For a blended vegetable soup I would add a Tablespoon of tomato paste which is both acidic and a great umami flavor.

Pre roasting your vegetable ( on a real sheet pan not disposable) adds a tremendous depth of flavor.

acids
Lemon juice
Diffent vinegars( just a splash)
White wine
Tomato products

Unami
Soy sauce
Tomatoe paste
Mushrooms
Miso
Meat
Chicken.

amother

Tanzanite

Tue, Jan 07 2025, 11:17 pm

I just made the most amazing, flavorful lentil soup. It's chunky though.

1 cup lentils
1 small sweet potato
4 stalks celery
1 large onion
4 cloves garlic
1 inch ginger
2 tbsp tomato paste
1-2 tsp garam masala (can replace with 1 tsp cumin and 1 tsp coriander)

Saute celery, onion, garlic, and ginger in oil until soft and fragrant. Add tomato paste and spices and continue to cook until tomato paste darkens in color. Add lentils and sweet potato and cover with water. Boil, reduce heat and simmer for 1 hr. Add s&p to taste.

amother

Hyacinth

Tue, Jan 07 2025, 11:23 pm

I make simple yummy soups. No soup mix or broth needed
Roasted Cauliflower soup
On sheet pan slice 1 large onion ,
spread bag Frozen cauliflower or cut a head of cauliflower
5-6cloves garlic,
drizzle oil and salt roast on 450 for 30 min
Transfer to pot all besides for few cauliflower. Put water 3/4 to the top. Boil, cook on low for about 45 min. Blend with immersion blender , add the rest roasted cauliflower.

↑ Movernshaker

Today at 7:32 am

Another fine veg soup I just made and forgot to post:

Process in food processor:
An onion
2-3 cloves garlic
3 celery stalks
A parsnip/petrishke
1/4 knob celery

Saute in oil until softish. Add salt. Blend with hand blender until it becomes a sauce. Add cubed daikon and water for desired consistency. Boil. Lower flame and simmer until done