What happens when you put baking powder in soup?

Adding baking powder to soup is not recommended and will likely result in an unpleasant outcome. Here's why:

* Baking powder is a leavening agent. It reacts with liquid and heat to produce carbon dioxide gas, causing baked goods to rise. This reaction will not happen in the soup.

* The taste will be off. Baking powder has a slightly metallic and bitter taste that will be noticeable in the soup, especially if added in any significant amount.

* The texture will be altered. The chemical reaction of baking powder could create an odd, foamy texture in the soup.

Instead of using baking powder, try these options to add flavor or thickness to your soup:

* For flavor: Use herbs, spices, or citrus zest.

* For thickness: Add a cornstarch slurry or a roux.

Remember, the goal is to enhance the soup's flavor and texture, not to introduce new, unexpected elements.