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Soups are a staple winter dish, often eaten at lunch or dinner. They can be made using a variety of vegetables and prepared in different ways, making them a great way to incorporate vegetables into your diet. However, sometimes when you follow a soup recipe, the finished dish doesn't have the consistency you think.

If the taste is right at the end of cooking time, but it's a bit thin, there are several quick fixes to try, according to Good Food. If your soup doesn't taste strong enough, it's first recommended to boil it to allow some water to evaporate, but if it's still too thin, try these "easiest" fixes.

The experts said: "If you've made a broth with chunks of vegetable in it, such as a minestrone soup, then pour the soup through a sieve.

"Take a third of the whole ingredients and blend them with the broth, then stir the rest of the whole ingredients back in. You can also do this with a potato masher by mashing directly into the pan until the soup is as thick as you want."

This method works best with soups that contain starchy ingredients, such as potatoes, beans, rice, or pasta.

Adding extra cream can thicken a creamy or blended soup, such as a cream of tomato or mushroom soup. Stirring in a spoonful of yoghurt can be more effective, but be careful not to boil the soup once the dairy has been added, as it may split.

The experts added: "You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in two to three tablespoons of the soup until it has a smooth texture."

Stir this back into the soup and bring to a simmer. Cook for a few minutes before serving.

You can also use a flour and butter paste to thicken a soup. Simply mix two teaspoons of flour with two teaspoons of soft butter, and while the soup is simmering, stir the paste into the pan. The butter will help disperse the flour throughout the liquid.

Torn pieces of bread can also be blended into a soup to thicken it. Use a mild-flavoured bread so it doesn't change the flavour.

Simply soak the pieces first to soften them and make the blending easier.

Blended lentils and rice can also add body and a delicious texture to a soup. The experts recommended red lentils in tomato soups and rice in green soups or when a vegetable like cauliflower is used. Cook them until soft, then blend them into your delicious soup.