Sentences with phrase «rest of the soup»

You could probably add in a cube of tofu and puree it with the rest of the soup as well.

The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend.

So after I fried that bacon, I started with the rest of the soup by frying onions.

Because the rest of the soup is well - blended, I found that running into larger, stringy, cooked basil leaves was annoying.

That recipe (and this one) uses just half a cup of cashews for creaminess and the rest of the soup base is made up of potatoes and leeks (hence the name, duh).

Return to pot with the rest of the soup.

Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.

Don't skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.

Add the miso broth back to the pot with the rest of the soup along with the spring onions.

I caramelised the onions for 10 minutes before adding the rest of the soup ingredients - it's important not to skip this step, as a huge amount of flavour is created here.

Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).

The rest of this soup is pretty basic, pretty recognizable.

It's almost dinner time, and I'm off to heat up the rest of this soup!

Place the 1/4 cup cashews and 1/4 cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.

Blend the rest of the soup in batches until smooth and creamy.

to avoid the aftermath of broccoli, steam it and then add to a small portion of the soup, and then save the rest of the soup separate from the steamed broccoli, and when you reheat in a pan, or microwave, just add a few florets and reheat!

While the peas are soaking prep the rest of your soup.

I like using mild cheddar cheese so that it doesn't overpower the rest of the soup, but you can certainly use sharp if you prefer.

The flavors from the chorizo blended exceptionally well with the rest of the soup, little to no salt was necessary, and made it heartier than a typical black bean soup.

While the squashes were roasting I got on with the rest of the soup.

(If you want to keep some chunks, reserve 1 cup of the cooked cauliflower before puréeing the rest of the soup).