You're not in soup. . . Its just soup!

by Lawrence Obiefule

‎Its rather surprising when I see young people; even older ones who should be able to "cook" getting scared or weary  when it comes to preparation of soups, I mean my mum goes into the kitchen and in 10-15 mins,20 minute tops,soup is ready!  While for me it takes 30-45 min because i find that i tend to take my time getting things done to my "taste".

There are certain steps I like to follow when preparing soups that makes it work for me which i am going to share,it includes GET STOCK,ADD HERBS/SPICES/FLAVOURS, ADD THICKENERS AND ADD VEGETABLES, following this you can almost not go wrong, though some soups have certain variations to their mode of preparation, it still comes down to stock- herb and spices- thickener- vegetables.

Here's a quick walk thorough, now its best you go in prepared:

  --GET STOCK.

This will involve boiling meat or fish of different kinds depending on which is intended to be used for the soup,boiling them is done to soften them, make them edible, let them release their flavour and also absorb other flavours. some herbs and spices can be added to the stock to improve the taste.when the component of the stock are soft and edible ,it takes us to step two. . .

 --HERBS AND SPICES 

There is a long list of herbs and Spices that will be needed for the soup depending on what soup is to be prepared but before adding all of the herb and spices you might want to remove the stock component mostly if you used fresh fish and you don't want it scattered in the soup but if you can manoeuvre your way, fine! Just go ahead and add all of the herbs and Spices minding the quantity added so its not too much. allow for sometime so that the flavours can blend in nicely.

--THICKENERS

This gives body and fullness to the soup, it should dissolve completely so that it doesn't make the soup appear lumpy. if the stock components were removed, it  should be added after the thickener has completely melted before the adding the vegetable.

--VEGETABLES

Possibly the last ingredient during the course of preparation, after adding it the soup it should not be allowed to cook for a long time so that the freshness and nutrients of the vegetable will not be lost, 3-4 mins is just enough, the heat can be turned off to prevent any notable further cooking.

For fresher looking vegetables cut them just before you add them to the soup.

Now remember, alter to your taste and feel free to throw in whatever you want to have in there; from stock fish to periwinkles to prawns, the most important thing is to enjoy your time in the kitchen. As a challenge, can invite your friends over or put up a status post about your endeavour and watch how many people chime in or even offer to come around as "tasters" LoL!

Give it a go today!