Create / Taste, aroma and texture / How can I improve the texture of a blended soup without using refined flour?
How can I improve the texture of a blended soup without using refined flour?
Use a suitable balance of liquid and cooked solids, and blend according to the texture desired. Straining may improve smoothness for some fibrous vegetables but removes some solids; a pulse or starchy vegetable can add body where compatible.
Why it happens
A blended soup's texture depends on the amount of solid material, particle size, starch, fibre and fat. Some vegetables blend silky; others remain fibrous or grainy, and over-processing can sometimes make certain vegetables gummy.
How it works
Smaller dispersed particles and gelatinised starch increase viscosity. Fibre can create a grainy texture, while some starches become pasty under intense blending. Different vegetables therefore respond differently.
Blends this tip helps with
By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.