Soup is a British staple, but achieving the perfect consistency can be tricky. Too watery and it's unappetising; too thick and it becomes stodgy. Four chefs have shared their preferred method for thickening soup without using flour, and the answer lies in a humble ingredient likely already in your cupboard: potato starch.
Sean Dell, Executive Head Chef at Horwood House in Buckinghamshire, recommends adding a couple of large peeled and chopped potatoes to the soup. 'It is a natural thickener and gives the soup a lovely creamy texture,' he says. He warns against using flour directly, as it can become lumpy, and advises caution with cornflour, which can quickly turn a thin soup into a very thick one.
John Burton-Race, head chef at The Nook On Five, agrees and suggests using potato starch instead. 'Don't put flour in to thicken it. This will just lump up. Instead, dilute a teaspoon of potato starch with a little water and stir it directly into your soup,' he explains. He notes that this works well for broths and meat-based soups, while creamy varieties may simply need extra cream.
Lily Keeling, senior recipe developer at Green Chef UK, offers another starch-based solution: beans and pulses. 'Adding beans or pulses to a soup acts as a natural thickener; crushing or blending them releases the starches, which thicken soups and sauces for a nice smooth consistency – it's also added fibre,' she says. She does not avoid flour entirely but always mixes it with water to make a slurry before adding it to the soup.
Timing is crucial. John suggests checking the soup during the blending stage to see if it needs thickening. If it remains watery, Lily advises simmering to reduce and deepen flavours. For an extra flavour boost, vegan author Romina Callwitz recommends adding a splash of miso paste, which deepens the taste without masking natural flavours like dairy can.
