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how do I thicken my soup?

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  • how do I thicken my soup?

    I want to make roasted garlic soup and my go to thickener has always been flour. Does anyone have brilliant ideas how to thicken it up in a grain free manner?

  • #2
    Tapioca flour

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    • #3
      You could try arrowroot which is an herb and the starchy part comes from the root. Some groceries carry it and others don't so if you aren't familiar with it you may have to look around a bit for it. I know the Whole Foods by me has it, but my local grocery store does not carry it. If you aren't too touchy about cornstarch then that would work as well and is cheaper and can be found anywhere. You can get non-GMO cornstarch.
      kiss = keep it simple, sister!

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      • #4
        You could use an immersion blender to blend ingredients and then boil longer to thicken, alternatively you can use mashed potatoes or blended potatoes. Corn starch (small amount) also thickens I believe.

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        • #5
          I second using the mashed potatoes. That's how my grandparents did it.
          I'm retraining and strengthening my taste buds, one primal meal at a time.

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          • #6
            My gran always grates carrots and potato into soup to thicken it - I've never used flour

            Sugar is my nicotine...

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            • #7
              You can cook the soup until enough liquid is evaporated to get the desired consistency.

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              • #8
                I saw a Gordon Ramsey show where he used carrots to thicken instead of wheat. I think it was on the 'f word' program but I don't remember what he was making.

                ~rc

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                • #9
                  Tapioc starch or ground nuts or ground dry mushrooms, or cheese or pureed vegetables that went into the soup.
                  My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                  When I let go of what I am, I become what I might be.

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                  • #10
                    Soups and sauces can be thickened by any (or ideally a combination) of the following:
                    • Starch - (potato, sweet potato, arrowroot
                    • Food particles - pureed fruits, vegetables, nuts or meets
                    • Emulsions - egg yolks, creams/butter
                    • Gelatin - meat broth or stock
                    "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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                    • #11
                      Gelatin is a great suggestion!

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                      • #12
                        if it fits the flavor profile, creamed coconut works pretty well
                        The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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                        • #13
                          Originally posted by Kenzington View Post
                          Gelatin is a great suggestion!
                          Though soups are usually served warm, and to thicken the soup with gelatin alone, it might end up having a gluey texture. But gelatin and starch together work better than either alone.
                          "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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                          • #14
                            glucomannan powder is what I use. A little goes a long way!
                            Success is getting what you want, Happiness is wanting what you get~Brother Dave Gardner

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                            • #15
                              carrot or potato is best option to thick ur soup its my personal and experience.........

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