Soup comes out thicker and 'more luscious' if you add this 1 ingredient

There is nothing more satisfying than a nice bowl of soup to keep you feeling warm and satisfied, especially during the colder months. The great thing about preparing a soup is that you can add so many different ingredients to experiment with new flavours and make it you're own, but if there is one thing most home chefs can agree on is that the thickness of a soup is what differentiates between a good soup and one that's not so good.

That being said, there is one ingredient that home chefs can add to make soup thicker and enhance the taste, and the simple ingredient, as revealed by Forks over Knives, is couscous.

The plant-based food website suggested small-grain pasta, which is typically used as a base for stews, salads, and side dishes, often served with meats, vegetables, and sauces.

The website reads: "Couscous is ideal for thickening soups and stews because it cooks quickly, releasing starch as it plumps. Choose tiny Moroccan-style couscous for the subtlest thickening effect.

"Use larger pearl couscous (aka Israeli couscous) to add a more luscious, subtly chewy element to the final dish."

Pearl or Israeli couscous has a nutty, slightly toasty flavour and is similar to giant couscous, which can be purchased in various UK supermarkets, including Tesco, Waitrose, and Sainsbury's.

Regular couscous can also be used to thicken soups, and is especially useful if you do not want to significantly alter the flavour of your soup. The granules are smaller and it has a mild and neutral flavour that will absorb the taste of other ingredients.

If you want to add couscous to your soup, Fork over Knives recommends doing it this way.

The website explained: "Measure 1 tablespoon dry couscous per 2 cups soup or stew. Stir the couscous into the simmering pot, cover, and let cook 10 to 15 minutes, until very soft. (No blending necessary)."

Other recommendations for thickening soup included croutons, which are a popular addition to soup. Fork over Knives suggested topping soup with croutons or toasted bread cubes and then letting it "stand two to three minutes so the bread bits soak up the extra liquid".