_Add carrot pulp (leftover from juicing) to soup for more fiber.
_Thicken soup easily with instant mashed potato flakes.
_Always add enough water or broth to cover the vegetables by at least 2 inches.
_Some cubed pumpkin or squash may be added along with the vegetables for even more nutrition to tomato based soups without altering the flavor too much.
_With a submersible stick blender, puree half the soup for dairy-free cream of vegetable soup.
_Another way to make a creamy vegetable soup is to puree a can of rinsed and drained cannelini beans and add to the broth.
_Add chopped sea vegetables (kombu or nori) for additional flavor and minerals.
_ Saute onion in a little oil as the first step to add flavor and creaminess.
_When soup is done check the seasoning and make appropriate adjustments.
_For more protein 1/2 cup dried lentils or split peas can be added along with the raw vegetables (no presoaking necessary for these small legumes).
_Drained and rinsed canned larger beans (kidney, black, navy, pinto, pinto, or lima) can be added along with the vegetables. Dried beans, however, must be presoaked and cooked before they can be added to a vegetable soup.
_ 1 tsp. – 1 Tbsp. lemon juice or red wine vinegar will make all the flavors pop 🙂
_Finally, at the end of cooking soup you may add any leftover cooked vegetables, rice, or pasta that have accumulated in your refrigerator over the last few days. This adds taste and variety and is a thrifty and creative way to use leftovers.