Autumn Vegetable Soup - Recipe Girl (2024)

FAQs

How to improve vegetable soup Flavour? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Most soups would be simmered covered to capture the moisture, however, if the soup needs to be reduced because you added too much liquid then uncovered is the way to go. If you are simmering uncovered it's best to check on the soup often to make sure it hasn't reduced down too much.

Fresh ginger and garlic. Soy sauce or hoisin (common in Vietnamese soups) The juice of half a fresh lemon or full lime. Fresh, sliced hot peppers, fresh sliced green onion, bean sprouts.

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.

Can you put Worcestershire sauce in soup? ›

Soups and Chilis

Worcestershire sauce in soup? Trust me on this one. Just a little goes a long way; it helps cut through the richness in chilis and thick soups.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

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.

Use a good broth or stock: A high-quality vegetable or chicken broth will enhance the flavor. You can also make your own broth for an extra depth of taste. 3. Choose a variety of fresh vegetables: Use a mix of fresh, colorful vegetables like carrots, celery, bell peppers, and tomatoes to add both flavor and texture.

A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid.

Add an extra 1 tsp (4.8 g) of baking soda to your soup if it's still sour. Stir the baking soda into your soup, once again waiting for the powder to bubble and settle. Taste the soup again to see if the flavor is any better. If not, continue adding baking soda in 1 tsp (4.8 g) to your soup.