Winter Vegetable Soup Recipe (2024)

FAQs

What can I add to my vegetable soup to give it more flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients.

Smooth vegetable soups always welcome some extra veg at the end, Mendes says – he suggests finely dicing some more of the veg you used as the base for the soup, then mix it with fresh herbs and lemon zest and spoon on top. “Or blitz raw cauliflower or broccoli into 'couscous', season and add herbs,” he adds.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok.

Savoriness can come from other ingredients besides salt. (Especially if you need to watch your sodium intake.) Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup. (Here's what umami means.)

What vegetables go first in a soup? ›

The first set of veg—a quartered onion plus roughly chopped carrots and celery—goes in at the beginning, their flavors seeping into the soup as the chicken cooks. They're cut into big pieces and act as part of the foundational stock.

Some of the nutrients leeched into the broth, not all. On top of that, not eating the vegetables, you will not get the dietary fiber, which is important for a myriad number of reasons. Eat your vegetables.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

Grilling and roasting are excellent ways to heighten the natural flavor of vegetables. Ingredients like carrots, Brussels sprouts, parsnips, and beets become sweeter and caramelized after roasting, while throwing slices of eggplant, zucchini, and bell pepper on the grill will bring out a smokier taste.

Soy sauce or liquid aminos

These dark brown liquids bring both saline punch and some welcome caramelized flavor to dishes, along with a good boost of umami.