Learning to be a great soup-maker isn’t a mystery; it’s all about tactically approaching your goal, be it a weekend cleanse or just a general desire to get more soup into your life. What you need for soup success is a plan that minimizes stress and maximizes your pleasure in the kitchen.

That’s where this chapter comes in. I start with the basics, including a complete list of the equipment you’ll need (my mantra: always have the right tool for the job). I’ll also show you how to stock your pantry, which is a huge time-saver. When you realize that three-quarters of what you need to make a given soup is already in your pantry, your enthusiasm to cook will skyrocket exponentially.

Similarly, having broths at your command is foundational to turning out numerous delicious soups quickly and efficiently. I’ve come up with a diagram that explains how you can take one basic eight-quart pot of broth and create two quarts each of four distinct new broths in just a few simple steps. These four new broths can easily be frozen and stored (see “Storage”), ready to be turned into dozens of soups in a matter of minutes.

I’ll also show you how all of the soups in this book follow a template (see “How to Make Any Soup”)—the dance steps, if you will, that each soup tangos to as it wends its way from water to wonderment. Once you pick up the moves—and believe me, they’re easier than you think—you’ll be on your way to being a master soup-maker in no time.

Understanding the template is the key to learning what I call “culinary improvisation.” It’s that ability that all good cooks have to substitute ingredients to suit the moment and mood. Initially, you might be concerned about riffing on a recipe, fearful that you’ll wander into a never-never land where taste might suffer. Au contraire! I’ll show you a foolproof way of course-correcting any soup using just four basic pantry staples. It’s called FASS—fat, acid, salt, and sweet (see “FASS”)—and I absolutely guarantee that it will maximize the flavor of any soup you make.

pantry

Having the staples in the following table on hand allows cooking to be easy and creative. You don’t have to go out and buy all of the ingredients listed at once. As you make your way through this book, your pantry will naturally expand as you shop and cook more often.

pantry 101

spices	black pepper curry powder ground coriander and coriander seeds ground cumin ground and fresh turmeric red pepper flakes saffron threads sea salt
oils	coconut oil extra-virgin olive oil ghee
herbs and produce	basil carrots celery cilantro flat-leaf parsley garlic ginger leeks lemons limes mint onions sweet potatoes
dry and canned goods	canned or dried cannellini beans canned or dried chickpeas canned tomatoes coconut milk french lentils raw cashews shelled pistachios
flavor boosters	apple cider vinegar fish sauce maple syrup miso rice vinegar tamari tomato paste

equipment

You can get by nicely without every piece I’ve listed here, but these are what I consider my essentials. They make my life easier in the kitchen, and they’ll do the same for you. Refer to the resource guide for sourcing.

POTS

four- or six-quart heavy-bottomed pot with lid (enameled cast-iron or stainless steel); use for all standard soup recipes unless otherwise noted

large skillet

rimmed baking pans

twelve-quart stockpot with lid

SMALL APPLIANCES

blender (high-speed brand like Vitamix preferable)

food processor

immersion blender

pressure cooker

slow cooker (eight-quart or larger)

KITCHEN TOOLS

cheesecloth

citrus juicer

cutting board

knife

ladle

large bowl or container (to strain stock into)

large colander or strainer

microplane zester

mixing bowls

parchment paper

spatula

spiralizer or julienne peeler

wooden spoon

storage

Broth is liquid gold. It’s precious and should be stored in a way that preserves its taste and nutrition. Good labeling is important, because no one wants mystery food in the freezer. Choosing the right storage containers and knowing how to thaw and reheat is also key to getting the most mileage out of your creations (this includes not just broth, but also most soups and some toppers).

LABELING

Using painter’s tape or masking tape, label your broth or soup with its name and the date you made it.

USE-BY DATE

For soups and broths, store for up to five days in the fridge, except for the fish soups (see “Salmon Coconut Chowder” through “Mediterranean Fish Soup”), which can be stored up to three days.

For soups, store for up to three months in the freezer, and for broths, freeze up to six months.

CONTAINERS

If using glass containers be sure they’re made of tempered glass that can be frozen. If you’re using any type of plastic, be sure it’s BPA-free and that the soup has cooled before storing. For to-go containers, the jars listed below are great options that I use regularly. If you want to keep your soup hot, get a thermos or other insulated container.

Weck jars

Ball jars (now available in tempered glass)

Snapware or similar glass storage containers

Ziplock bags

BPA-free plastic containers

To-go soup containers (usually lined with cardboard)

storing tips

Freeze broth in usable portions—six cups for most broths, but two- and four-cup quantities will also be useful.

Pack soup in 1½- to 2-cup serving sizes so it’s ready to grab from the fridge or freezer.

Prep veggies (fresh or roasted) and refrigerate them in airtight containers for up to four days.

Strip kale from its stems and rip it into small pieces. Refrigerate it in an airtight container or baggie for up to four days.

Crispy baked toppers should be stored in an airtight container at room temperature for up to five days.

Dollops (pestos and nut creams) should be stored in an airtight container in the refrigerator for up to seven days or in the freezer for up to two months. Salsas can be stored for up to five days in the refrigerator.

THAWING

You can thaw frozen soups in several ways:

Place the container of soup in the fridge for two days before you want to use it. It will thaw in a day or two, depending on the size and shape of the storage container.

Immerse the container in warm water to loosen the frozen soup from the sides. Then pop it out directly into a pot and let it thaw over medium-low heat, stirring to keep the soup from scalding.

Place the soup in its container in a warm water bath until it is fully thawed.

Avoid thawing in the microwave, especially when the soup is in a plastic container. When plastic is heated, it can potentially leach chemicals into your food.

Be careful when freezing and thawing in glass jars. Make sure the glass is tempered and can handle the extreme temperature changes. When soup is frozen in glass jars, it doesn’t pop out as easily as it does from plastic containers.

REHEATING

Many soups absorb most of the liquid when stored, resulting in a thick, paste-like consistency. Simply add ½ cup of broth or water, taste, and add a spritz of lemon juice, pinch of salt, or even fresh herbs if needed. Give it the spa treatment! Toppers (see “Soup Toppers”) are also great to give new life to reheated soups.