0
votes
1answer
148 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
3
votes
1answer
200 views

Kale vs Spinach in Zuppa Toscana lasting

I know that kale is the original recipe, but I've always liked spinach better. I think it has a nice sour kick to it. The problem is that spinach gets soggy much faster and quickly loses its texture. ...
3
votes
5answers
6k views

Replace cornflour in soup

I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not ...
4
votes
3answers
846 views

What can I use to replace the tomato juice in gazpacho?

I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes ...
5
votes
1answer
503 views

Replace the mouthfeel of consommé in vegetarian soup?

In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be ...
5
votes
2answers
1k views

Fresh vs Frozen Broccoli for soup?

Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
3
votes
1answer
746 views

Using yellow instead of green zucchini in vegetable soup

Can I use yellow zucchini instead of green zucchini in vegetable soup or is there a significant difference of between them?
7
votes
2answers
15k views

What is a substitute for celery root in a soup?

I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
3
votes
1answer
20k views

Using anise seed instead of star anise

I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a ...
13
votes
5answers
4k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
2
votes
1answer
2k views

How to substitute flour with nutritional yeast

I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of ...
7
votes
4answers
2k views

Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...