Vegetable soup. How to make it exciting!
Posted by Gina on Oct 31, 2008
Hi Gina,
I am in the process of making a vegetable soup and am wondering which spices (both fresh and dried) would enhance it most? Thanks. -John
Hi John,
Soups offer endless opportunities to experiment and learn about herbs and spices. When I was first learning to cook I found that soups were a very useful medium for me to play with and I urge you to do the same.
Personally, I really like using fresh herbs in my soups. You really need so little to jazz up a simple soup of a few ingredients. I have the good fortune of being able to grow a few herbs on a sunny window in my house. Dried herbs also add a lot to a soup and you need to use even less since their flavor is more concentrated. Here’s a short list of the herbs that I’ve discovered that best enhance vegetable soups:
Parsley- adds a bright fresh flavor and color to any soup
Thyme- brings flavors together, adds a light minty and lemony flavor
Cilantro- has a distinctive flavor that goes great with Asian or Latin American flavors
Mint- a good addition to a very spicy soup
Sage- adds a musty minty flavor
Rosemary- very aromatic with a hint of pine and lemon
Saffron- adds beautiful color and unique flavor
Here are some basic tips for when to add the herbs and spices to a dish. Fresh herbs are best when added towards the end of the cooking time of the soup. This allows the herbs to retain their beautiful colors and lets the flavors infuse the other ingredients while still tasting fresh. Dried herbs and spices are usually added in the beginning of the cooking process. This allows the flavors to blend completely and develop. Remember to use small amounts to start with, you can always add more.