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How to counteract the bitterness in a blended soup?

glify | Jun 24, 201601:32 AM     2

I recently came across a YouTube video that said blended soups should balance watery vegetables with water, citrus juice, sodium, pungent vegetables and herbs, and a fat to act as a creaming ingredient. It was done by a raw foodist so quite healthy, I was just unsure if I could get the taste right.

On my first batch I added about 400 g of vegetables, mostly leafy greens (3 different types) but also one bulbous vegetable, and another one that seemed to be soft pods. I then added 470 mL of water and 30 g of lemon juice, along with 1 g of salt. I threw in a whole clove of garlic and half an avocado.

Initial taste was a 2 out of 10, bitter with a bad aftertaste. I added about 2 g of ground paprika and also warmed the soup. It got a little better. Then I added 2 g of oregano. The taste was probably at its best, but still about a four or five out of 10. Finally I added a couple grams of chili powder which may have hurt taste but also sufficiently heated my palate enough to block some of the bad sensory experience. This last addition was questionable.

My question is, in general what is a good way to counteract bitterness in a blended soup? That was the primary detriment to the soup's taste.

I noticed that warming it in a microwave afterwards made a pretty big deal. It went from exceptionally poor tasting to just mildly so.

The oregano seemed to really help. The Paprika too. If I can get better with herbs, I think I might be able to elevate the taste to a pretty good level. I think I need to try some more things as my herb & spice inventory is not very diverse yet.

I rarely use avocado and it's hard to say whether I should be disappointed or not given the amount of greens I used. On a hunch I think my next mixture would replace avocado with peanuts or cashews.

Any other ideas are appreciated, thank you.

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