Kopan Monastery Soup & general soup tip

[Guest guest]

This is something that I discovered on my own --- to make a good soup great,

always add a dash of acid, be it vinegar, lemon juice etc. at the end or just

before serving. It picks up all the flavors.

I have my Kopan Monastery Soup on the stove now. I am using collard greens that

I cooked with garlic instead of the spinach.

 

Sunny

[Guest guest]

Excellent tip - I do that too Sometimes it's Bragg's Cider Vinegar, sometimes

lemon juice. I've also found that in soups containing yellow veg such as squash,

pumpkin, carrot, sweet potato, some cranberries (about half a cup or a cup,

depending on how much soup you're making) pureed into the soup gives a great

lift. I keep some frozen all the time - well, until I run out LOL. Orange and

orange zest works well too, although not as sour but good for some sweeter veg

such as sweet potato.

 

I like the idea of collard greens in your soup too - I was going to ask you

about that kind of thing. Another good tip. Thanks a bunch!

 

Best, Pat

 

> This is something that I discovered on my own --- to make a good soup great,

always add a dash of acid, be it vinegar, lemon juice etc. at the end or just

before serving. It picks up all the flavors.