Slow Cooker Soup Tips
Sometimes a slow cooker soup recipe will need to be thickened before serving. If the basis of the soup contains peas, lentils, root vegetables or beans, pureeing the soup with a hand blender will thicken it.
The easiest way to thicken other types of soup is to use cornflour, (cornstarch). Put a teaspoon of cornflour in a cup, add a little cold water, mix well and stir into the soup and wait a few minutes. If it's still not thick enough, repeat.
Rice, cornmeal, breadcrumbs, bulgar wheat and arrowroot can also be used for thickening soups.
Spinach, cabbage, sprouts, broccoli and artichokes are best avoided in slow cooker soups as they can taste bitter.
Added flavour can be achieved by roasting or frying meat and vegetables before using.
Soups look more attractive served with croutons, a whirl of cream or fresh chopped herbs sprinkled on top.
If a soup is too acid, it can be sweetened with a little sugar or honey.
Wine, if used, should be stirred into the soup shortly before serving.
Don't add more salt if using stock cubes. For a soup that is too salty, adding an uncooked, peeled potato for the last half hour will absorb salt. Remove potato before serving.