Vegan Vegetable Noodle Soup Recipe (2024)

FAQs

Why does my vegetable soup have no flavor? ›

When I think of vegetable soup, I think of a thin, flat-tasting soup with no fat — aka, no flavor! Here's how we fix that in this Vegetable Soup recipe: Adding a parmesan cheese rind to the simmering soup infuses it with salty, umami flavor. This is SUCH an easy way to add tons of flavor to soup.

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.

Similar to searing meat, try roasting your vegetables before adding them to the soup. This gives them a little bit of char and concentrates their flavor, giving the soup a more complex taste. Try making an easy roasted root vegetable soup with squash, potatoes, carrots, and any other vegetables you like.

Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness. Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.

Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sautéing these vegetables in oil or butter is the first step to boosting your soup's flavor.

Flavor Makers

Spices and dry herbs: a combination of warm spices and dry herbs give this soup depth. I used dry thyme, coriander, turmeric, and sweet paprika. Lime: citrus goes a long way in adding brightness and rounding out the flavor in this soup.

Just before serving, add a swirl of extra virgin olive oil or pesto to your soup if it's Italian, a little butter if it's French, or sambal oelek if it's south-east Asian. Don't over-salt. Most of us just add more salt if our food is blah, which can have the effect of making it both blah and salty.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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.

Why do you put lemon juice in vegetable soup? ›

I also find that vegetable soup needs a bit of brightness and zing. I therefore always put in a bit of lemon juice just before serving. It makes the biggest difference. Really.

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

Adding Worcestershire Sauce To Soups

It will work in a broad range of dishes from your favorite French onion soup to velvety tomato bisque. It definitely does a great job of amping up the meaty flavors of a beef stew as well as giving vegetable soups a flavor lift, too.

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.

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.

Let it evaporate and cook longer.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

Never put onion in the corner: You can't make a broth without an appearance from at least one, but more often at least two of the holy trifecta: onion (or leeks or scallions), ginger, and garlic. Be generous here, as these will enrich the broth with fragrance and are the secret, I think, are the most soothing of soups!