Casseroles will often be watery on top of the grainy look, not much you can do in a casserole, it should still taste fine! Or your pot may be too small. Easy vegan broccoli cheese soup made with broccoli, onion, coconut milk, cashews, nutritional yeast, and vegetable broth for a comforting and healthy dairy-free soup. You made potato soup and you did everything that the recipe said. How can I keep my split pea soup from becoming too thick during storage? In a third bowl, spoon fresh whipped cream. What do you mean by "soften"? Directions. Soft But Not Mushy Dont rush the cooking process and try to puree the soup while the vegetables are still hard or your soup will end up tasting gritty. Dice 1 small yellow onion (about 1 cup). But that all has to happen before you start cooking. It can get quite frustrating and discouraging, especially if you have guests over. And while its perfectly safe to eat sauces that have curdled, its not especially appetizing. Instead, keep the heat at a simmer. Add a few additional tablespoons of cream warmed ahead of time to the soup mixture, whisking constantly. Prep : 5 mins. If you do, the flavors in your soup may become too concentrated as the liquid evaporates too rapidly. Swap out cheese for white beans and nutritional yeast. Please enable JavaScript in your browser to submit the form. "The majority of issues with a creamy soup come from undercooking the vegetables," explains Rick Martinez, associate food editor at BA. Put the clean peas back in the bowl and about a quart of cold water. If the above do not work, whir the soup in a blender until smooth. Cover and let stand until the water is absorbed, 10 minutes. The second occasion he'll turn on the tap is when the choice is between water or boxed vegetable stock. Especially if you used a thin-skin potato variety, like Yukon golds, and didnt pay much attention to the process because you were tired, distracted, or in a hurry. Is the consistency of your sauce, stew or soup way off? If total energies differ across different software, how do I decide which software to use? Have you ever frozen cream soups or casseroles only to discover a grainy, curdled look after thawing? One Serving 368 cal, 14 gm fat, 1.4 gm sat fat, 29 gm carb, 11 gm fiber. But if the rice is not burnt but rather smells toasty and looks crispy (like the photo above), that's actually pretty great. Add Yogurt. This is because, once you add the liquid, you'll be drastically diluting the flavors of the vegetables. Try swapping out half of the cheese and replace it with American. To revisit this recipe, visit My Account, thenView saved recipes. You have to put them into water for a few hours before cooking ( you can even add a hint of sodium bicarbonate to the water to help). While its tempting to catch up on my favorite cooking shows or podcasts, Ive also seen that its detrimental to the quality of my food since it becomes easy to forget a step or two of a recipe. If you're worried about your creamy carrot soup tasting too much like chicken noodle, just add a cup or two of chicken stock for dimension and depth of flavor.