Veggie bolognese into soup - urgent advice needed!

MummyD

So, I popped a veggie bolognese into the SC today (red lentils, bit of soup mix I had, carrots, onion, peppers, courgette and celery with tinned toms) and it tastes fab.
However, DH is going to be home really late and the sauce seems too, well, "meaty" to go with pasta.

It's crying out to be soup really. So the question I need help with is this.

Obviously, add stock to thin but then:

Blend, or not blend.

Help! What do you think is best?

Thanks in advance.

Rx

Sambucus_Nigra

I don't know what you mean, too meaty...but either blend or don't - have it as a stew with rice perhaps?

MummyD

Thanks.
I mean it seems too substantial to then add pasta to it as well (ditto the rice really) so I think it'll be sufficient by itself as soup as long as I water it down a bit with stock.

The question I'm asking is whether people think it'll be better blended as a smooth soup or left chunky!

Rx

nuatha

If you are worried that blending would loss too much texture, then there is always the option of blending half to two thirds and adding that back to the unblended portion.
If you are blending (whatever proportion) I would blend first then assess whether it still needs thinning down with stock. (But I am a fan of thick filling soups)
HTH

Sambucus_Nigra

MummyD wrote: »

Thanks.
I mean it seems too substantial to then add pasta to it as well (ditto the rice really) so I think it'll be sufficient by itself as soup as long as I water it down a bit with stock.

The question I'm asking is whether people think it'll be better blended as a smooth soup or left chunky!

Rx

Difficult to say without seeing it...I'm sure it will be lovely either way.