General Tips for Making Soup

Appears in
The Mountain Cafe Cookbook
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About
You can use vegetable or chicken stock in any of these recipes – it’s up to you. We have kept vegetable stock in the veggie/vegan friendly soups but if you want to use chicken, go for it.
  • If you don’t have homemade or fresh stock, the general rule I use for stock cubes is: for 900ml to 1 litre of stock, use two stock cubes with 900ml to 1 litre of boiling water; for 1 to 2 litres of stock, use three stock cubes with 1 to 2 litres of boiling water.
  • I always look for high quality, preferably organic, stock cubes: then you know they’re not full of rubbish and will have less salt and more natural flavour.
  • All of these soups can be chilled down after cooking, tubbed and frozen. Make sure they are cold before you freeze them and defrost them in the fridge if possible.
  • They will all keep in the fridge for four days once cooked and cooled.
  • Finally, it’s worth investing in a stick blender for blitzing your soups. It’s so much more efficient than pouring it all in a blender!