Blending Smooth Soups

A beautifully smooth, creamy vegan soup requires technique at two stages: properly building flavour during cooking and understanding how to blend safely and effectively. The difference between a smooth, velvety soup and a grainy or thin one usually comes down to the ratio of starchy ingredient to liquid and the approach to blending.

Step-by-Step: Blending Smooth Soups

1. Cook the soup base well - sweated aromatics, bloomed spices and properly softened vegetables. Undercooking vegetables at this stage gives a grainy final soup.
2. Ensure you have enough starchy ingredient (potato, squash, white beans, lentils, parsnip) to create body - at least 30 - 40% of the total vegetable volume.
3. Use less liquid than you think: you can always thin with stock after blending, but you can't un-thin an over-watered soup.
4. Blend in batches if using a jug blender - fill no more than half full with hot liquid. Hold a folded tea towel firmly over the lid.
5. For an immersion blender: blend directly in the pot, making sure the blade is fully submerged to prevent spattering.
6. Pass through a fine sieve for a restaurant-smooth result; strain twice for an especially refined finish.

Chef's Tips

• A handful of cooked cashews blended with the soup adds creaminess without a detectable nut flavour.
• Blend for at least 2 full minutes - most home blenders need longer than you'd think to reach true smoothness.
• A swirl of good olive oil, cream or coconut cream added just before serving adds luxury and helps carry fat-soluble flavours to the palate.

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