Hello! I am Amanda Patel, MS, RD
Nutrition Scientist & Flavor Developer | Soupmore Test Kitchen Member | Spice-obsessed home cook, Age 33
Seattle, Washington-based (remote, supporting national content) creator who believes nourishing food should be simple, joyful, and wildly flavorful.
My Story
I grew up eating Gujarati food, where how something was made counted as much as what was being made. My mom would bloom cumin and mustard seeds in hot oil, and the entire kitchen transformed-aroma first, nutrition second, comfort always. I carried that curiosity into my degrees in nutrition science and dietetics and eventually into the Soupmore Test Kitchen, where I specialize in plant-forward, high-protein soups that actually satisfy.
Early in my career, I divided my time between clinical work and R&D. I enjoyed working with the data, but always kept returning to one simple fact: people are busy, hungry, and looking for something that’s both nourishing and enjoyable to eat. Soups became my canvas. They’re forgiving, batch-friendly, and perfect for building protein with legumes, tofu, and smart grain blends-plus they adapt beautifully to gluten-free swaps and the Instant Pot. Today I create recipes and testing protocols that help home cooks hit their macros while keeping every spoonful delicious.
The Turning Point
My turning point arrived during one chaotic winter in Seattle. I juggled clinical consults, research deadlines, and cross-country content production. My own meals slipped into the “random snack plate” zone—Greek yogurt, crackers, half an apple—while I told clients to aim for balance. One night, I opened the fridge and saw precooked lentils, a bag of kale, miso, and a cube of frozen ginger. Twenty minutes later, I had a bracing, steamy bowl that tasted like takeout and kept me full for hours.
That bowl became a blueprint: layering protein, fiber, and umami in a single pot with minimal fuss. I started cataloging ratios—beans-to-broth, acid-to-fat, spice timing—and converting them to Instant Pot programs that anyone could replicate. The response from our community was immediate: “I didn’t know soup could keep me full till dinner,” and “Finally, a vegan soup my partner loves.” That feedback anchored my niche for good.
What I Learned the Hard Way
I learned “healthy” without flavor is just homework. The early recipes hit the nutrient targets but missed warmth, texture, and that tiny lift of acid that makes you reach for a second bowl. I underestimated too how many people need explicit gluten-free pathways and prep notes for chaotic weekdays, when even chopping an onion can feel like a lot.
I’ve burnt spices, turned lentils into paste by overcooking them, and made broths that, though balanced on paper, tasted flat. Each fail taught me to respect timing, salt in layers, and design recipes that flex for pantry realities. Nutritional wins only land when they’re craveable.
My Approach Now
I design soups on a “4S Framework”: Structure, Satiety, Spice, and Speed. Structure means a protein backbone: lentils, chickpeas, tofu, or edamame; a fiber-rich carrier: vegetables and whole grains; and broth with body. Satiety is engineered with complete-protein strategies-legume + grain or soy-plus healthy fats for staying power. Spice isn’t just heat; it’s aromatics, acid, and herbs layered for dimension. Speed is about Instant Pot and batch logic: cook once, eat well all week.
Every recipe includes gluten-free swaps, make-ahead notes, and reheating directions that preserve texture. I test with a scale and measuring cups so you can choose your level of precision—and build “flavor checkpoints” so you can taste and adjust with confidence.
What I Believe
Protein should be present, not dominant. Balance creates better bowls.
Flavor is a process: bloom, brown, deglaze, brighten.
Plants can carry umami when you treat them right: miso, mushrooms, tomato paste, tahini, nutritional yeast.
Convenience is health-supportive, and the Instant Pot and meal prep are tools, not crutches.
Gluten-free should feel seamless, not second-best.
How I Can Help You
I create plant-forward, high-protein soup recipes that fit real life—vegetarian and vegan options, gluten-free pathways, and Instant Pot programs to make weeknights calmer. For the home cook, this means step-by-step recipes with macro-conscious notes, batch sizes, and freezer instructions. You’ll find simple plug-and-play templates, such as “Creamy Without Cream” or “Smoky Chili Matrix,” so you can improvise with what you have on hand.
For brands and content partners, I develop and test recipes for national audiences, provide nutrient analysis, and craft editorial assets that translate nutrition science into approachable, delicious cooking. I share new ideas and behind-the-scenes test notes at www.soupmore.com
where our community loves seeing exactly how a recipe evolves from draft to weeknight staple.
A Little More About Me
I’m the friend who will text you, “Add a splash of rice vinegar,” and change your whole pot. On weekends, you can find me hiking in the Cascades, checking the wildflower report, and coming home with an appetite for a big brothy bowl. My spice drawer is alphabetized, mostly, and my current obsessions are black garlic, smoked paprika, and toasted fennel seed.
When I’m off the clock, I bake sourdough ends for croutons, test gluten-free cornbread crumbs as a soup topper, and read cookbooks like novels. I’m still learning, still experimenting, and always tasting.
Let’s Connect
If you’re craving soups that keep you full and happy—without a sinkful of dishes—I’d love to cook with you. Whether you’re a busy professional, a plant-curious family, or a brand seeking dependable recipe R&D, I’m here for the science and the spoonfuls. Peek at current projects, templates, and community favorites at www.soupmore.com
and get in touch to collaborate or request custom development.
Get In Touch
Find my latest recipes and test notes at www.soupmore.com
For collaborations, media, or custom recipe development, email me at [email protected] I’ll get back to you with ideas, and probably a spice suggestion.