Garden Vegetable Soup.....it needs flavor, ideas?!

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Replies

  • sabrasuever
    sabrasuever Posts: 2
    Lime is a good substitute for salt.
  • CallMeCupcakeDammit
    CallMeCupcakeDammit Posts: 9,377 Member
    Old Bay, so it tastes like crab soup!
  • tnqnt
    tnqnt Posts: 397 Member
    More cumin definitely and as someone stated... cook the Vegi's before adding the liquid. Fennel would help...it is super flavorful vegetable! If you like hot stuff, add spice peppers. I always add kidney beans but that will add some calories :-)
  • CeeGull2
    CeeGull2 Posts: 3 Member
    I would add a couple of teaspoons to a tablespoon of BETTER THAN BOUILLON Vegetable flavor. It is in the soup section in a jar and you can refrigerate after opening. It is truly yummy and is good enough to make a cup on its own.
  • cmayoung
    cmayoung Posts: 38 Member
    I like to add Hot & spicy V-8 juice to my veg. soups.

    Yes! or a dash of red pepper flakes!
  • Debbiedebbiey
    Debbiedebbiey Posts: 824 Member
    A-1 sauce.....shhhhh !!! it's my secret ingredient :-)
  • cmayoung
    cmayoung Posts: 38 Member
    Oh, and if you like a seafood flavor, adding clam juice is a great flavor enhancer!
  • sonshinelady
    sonshinelady Posts: 16 Member
    Veggie soup suggestion... my sister and I were just talking about this. I always put cabbage in mine and usually celery too, a w large can of tomatoes, onion and ALWAYS ALWAYS.... my grammas secret ingredient.... a heapin Tbls of brown sugar. ...i know it doesn't sound right...and you may not want the calories...but I PROMISE...it's the secret ingredient missing. And by the time you take the cals and sugar and divide into the servings...it's only a few calories per serving. BUT all the world difference in taste. Try the sugar most of all.... :happy:
  • sonshinelady
    sonshinelady Posts: 16 Member
    This too is an excellent idea... ! Will add zip!
  • lakeele
    lakeele Posts: 1
    I think it sounds good. I would try adding a few more seasonings like fresh parsley, or even rosemary. I even like cilantro. But some people don't like it's flavor, so go sparingly!
    Good luck!
  • mill1295
    mill1295 Posts: 120 Member
    I second the Better than bullion!! I add it to rice.. soups.. everything.. :D They have a veggie one if you're going for vegetarian.
  • joy5877
    joy5877 Posts: 168 Member
    I like to add Hot & spicy V-8 juice to my veg. soups.

    V8 or tomato juice usually helps.
  • ModoVincere
    ModoVincere Posts: 530 Member
    I would add some chicken, beef, or even sausage to the soup. It would raise the calorie count, but provide some needed protein and fat along with some flavor.
  • marsellient
    marsellient Posts: 591 Member
    I agree with other posters...sauté the vegetables before adding the liquid, add some tomatoes and tons more fresh herbs (or not quite tons of dried ones :)) Another suggestion is to put it all in the slow cooker and let it go all day. I find that lets the flavours in soup develop nicely.
  • RadioactivePirate
    RadioactivePirate Posts: 212
    I agree with the person who said better than boullion. I use this for a soup base in everything I make, it has a much better flavor than plain chicken broth and it's generally cheaper.

    I would also suggest this - add a few parmesan rinds to the soup while it simmers. You take them out afterwards (they are really gross and soggy) but it really packs a punch flavor-wise. I always do this for minestrone. My grocery store usually has them with the italian cheeses, but if you have a cheese counter at your local grocer you can probably get them, it's not as obscure as it sounds. Not really sure how many calories it adds because you're taking the rinds out of the soup after it's cooked, but I doubt it's that many.
  • khand58
    khand58 Posts: 11 Member
    You need to boost the umami, or savory flavor of the soup. You can do this by adding 1/8 oz (about 2 tsp) of dried, ground Porcini mushrooms. They are usually sold in bags hanging in the produce section and are easily ground in your spice grinder or mini food processor. When you add the mushrooms you may also be able to decrease the soy sauce to 2 tsp since it is also a umami.
  • lalapurple62
    lalapurple62 Posts: 42
    5 or 6 stalks of finely chopped celery sauteed with the onions then add cummin coriander and smoky paprika, if you are going to add some chicken i love fennel seeds as well, i tend to go to the spice drawer and keep adding until i like the end result, and its always better the next day
  • Kalliejc
    Kalliejc Posts: 36
    half a jar of extra hot picante :tongue:

    This. Maybe not extra hot though. ;)
  • Hezzietiger1
    Hezzietiger1 Posts: 1,256 Member
    jalepenos
  • monicalosesweight
    monicalosesweight Posts: 1,173 Member
    If you get potato flour (Health Food Stores carry the Mills brand), you can put a few teaspoons of dehydrated potato into your soup to thicken it. :)

    Monica
  • ZoeyRobinson
    ZoeyRobinson Posts: 301
    Smoked paprika or filet powder would make it yummy.
  • Angylgrrl
    Angylgrrl Posts: 159 Member
    If I were making it, I wold try toasting the spices (any seeds, pepper, etc.) and roasting the veggies (except maybe the spinach) before adding to the soup.

    And if you're using corn on a cob, add the cob to the stock and remove before serving. You'll get a much stronger corn flavor that way.
  • ndblades
    ndblades Posts: 233 Member
    Make vegetable broth the day before (celery, onion, carrots, spices), then strain it all and refrigerate the broth 24 hours if you made a beef broth, you'll have a layer of fat you can scrap off - healthier yet!

    For the soup - try adding the following:

    ROSEMARY! Love this spice. Use that in both the broth and the soup
    Bay Leaf
    Parsely
    Peppercorns (broth)
    ground pepper (soup)
    Routebegga - an awesome vegetable in soup. turnips are good too, but I like them in the chicken soups better.

    Hope that helps!
  • SARgirl
    SARgirl Posts: 572 Member
    Red pepper flakes?
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