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.

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.

You could add red pepper chili flakes, cayenne, Herbs de Provence or curry powder for more flavors. The caramelized onions add a lot of depth to the soup but you could also add in tomato paste or even miso or soy sauce.

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.

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.

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.

Before serving, we'll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you'll notice a big difference! Finally, season to taste with salt and pepper, as necessary.

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.

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.

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. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

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!

Most vegetables (or their species and families) have very distinctive flavors, e.g., brassicas or carrots. Overcooking will greatly diminish flavors. Certain vegetables are known for their lack of flavor due to hybridization undertaken to improve their other qualities.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.