I made the Butternut and Sweet Potato Soup from Nigella Express for lunch this morning. I measured everything meticulously (used Marigold vegetable stock - also measured) and it was rather thin and tasteless. Any ideas?
Nigella's Butternut And Sweet Potato Soup (from NIGELLA EXPRESS) is a quick soup made with pre-prepared vegetables. The vegetables are simply simmered in a spiced stock (broth) until soft and then blended. It makes a veloute type soup that is smooth and not too thick.
The thickness of the soup will depend on how much stock is used and how much it reduces during cooking time. If it is a smaller sized saucepan then the stock will reduce down less. If you prefer a thicker soup then you could use less stock initially, then after pureeing the soup add in enough stock to give a consistency that you like. Also Marigold have a low salt version of their stock powder and if you used this then you may need to season the soup with a pinch of extra salt.