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How can I get my vegetarian soup to be less gelatinous?
I made a carrot and sweet potato soup, which is vegetable broth and coconut milk based. There are no meat or dairy products in the soup. I added a couple tablespoons of rice floor as a thickening agent, as well as a couple of tablespoons of psyllium. This was really not all that much of these ingredients because it is a very large batch. It was pureed with some additional water to create a smoother texture.
After it was refrigerated and reheated, it had a very gross looking consistancy. It's kind of globby and snotty looking. It tastes really good, but the look of it is putting me off. I was wondering if there is a way to return it to a smooth texture without diluting the flavour.
EDIT: The soup itself is not overly thick, It just tends to sort of congeal together, though it isn't really lumpy either. Heating or adding water does not help this. As for sweet rice flour, it is regularly and commonly used as a thickening agent for soups and sauces. I have used it successfully before. I did not vary in my method of using it. Most people do not seem to have a "jelly" issue with proper use.
The coconut milk that I used was light fat coconut milk, which I do not find in my cooking uses to cause this type of texture.
4 Answers
- Anonymous8 years agoFavorite Answer
:)... It reminds me of when I've made soups similar to this and had this happen... Oh, well, sometimes I just gave up, but usually it was because I didn't have that much of it left (I'm not yet adept at making more than 2 servings of things for myself)...
I would add some water to it and put it in the pot a little longer, that's just me, b/c I guess you may have to repeat that each time you pull it out... You could also blend it... On second thought, don't put water in the cocount milk... I might have put rice protein powder as my thinkening agent instead of the rice flour, but you could always add some now, if you have it...? :)
You know, the only thickening agent I'm aware of for the veg diet is agar- agar. I posted a site that makes 'jello' using it and I'm going to put on here how to use it (in case you want to dash to the store tomorrow and get it, though, I think it can be costly... That always irritated me b/c I felt it should be less so I can make jello, just saying...:D)..:
2 cups of liquid use 2 teaspoons of agar-agar powder, 2 tablespoons of agar-agar flakes, or one bar. It is dissolved in the liquid (such as fruit juice) on the stove, and then chilled.
- ckngbbblsLv 78 years ago
clearly you added too much thickener.
Because it doesn't have meat doesn't mean a thing,
ANYTHING with protein that is cooked a while will do the same thing.
Save some water from cooking beans...it gets EXACTLY like pudding.
I would say that between the psyllium and rice flour, you didn't make as big of a batch of soup as you thought.
- 8 years ago
Well the only thing you can do is add more water to it really, then if the taste disappears, you'll have to season it until you are happy. Thickening and psyllium is really not so good since both of those ingredients will thicken the soup and coconut milk is thick in it self.
