Ok I pride myself on my vegetable soups. I have been making them for years now. I had no idea how to cook when I first began but was able to make the most amazing vegetable soups <they turn out more like a stew really>. But at the moment I seem to be having a problem with my soup. It has come out rather flavourless. I think I put in too much pumpkin and squash to be honest. I have tried so many things to bring back the flavour and nothing seems to be working. Does anyone know anything I could add to it to give it some flavour at all? This soup is no where near finished yet as it takes 2 days to cook. So I have until tomorrow to add something to this soup to give it flavour. I am desperate here people, I don't want my soup to be a failure.
See that is where I am coming stuck. I forgot to mention that I can't add any extra salt to this soup. You see one of the people I cook for is not allowed to have extra salt due to a terminal illness. So it makes it rather hard to give the soup extra flavour.
I noticed. I took too long writing it, and didn't see it until I had posted. I just didn't bother editing.
Well I actually took out some of the pumpkin and squash, yet the flavour has gone right through the soup still. Not overly but it is still over powering everything else. I can't use rosemary or mint either Frost. Those are the only 3 things that I can't use. I added some nice white wine which gave it a little more flavour bringing out the greener vegetables. But still it needs more flavour drastically.
Thanks Dom greatly appreciated. I will add those and see how it goes. Thank you again. Thanks to you both for helping.
I'm a vegetarian, Torano. I make a soup stock, usually with left over veggies that I freeze. I store the left over vegetable parts till I have enough and then boil them up. With left overs, use a net bag or sive and drain all the used and abused parts out and feed them to your garden. For a flavorful low salt vegi soup stock try Onions and garlic, a bit of cabbage, a can of whole or diced tomatoes (not sauce or crushed, add some celery too if you have it) Some green (sweet peppers). Before putting the onions, garlic, tomato and pepper in the soup water, strain the tomatoes (drain all the "can" water out but reserve) and then carmalise all together (or separate) the caramel will give you a decent dark stock. All the veggis should be fairly dry. You can possibly add a bit of oil or butter to fry them better. (To keep the calories down use a non-stick pan) Carmalising is when you basically fry/sautee them until they acquire a brownish glaze. It is done often for onions. It gives vegetables a stronger flavor and a better pot liquor. For the tomatoes, add the can water (tomato juice) back to the pan add some more veggies, and then throw in the water. (not too much water at first). To this start to add potatoes and whatever vegetables will be in your soup. Another great way to do it is to get a oven bag, (or oven roaster) throw potatoes, carrots, onions, peppers, garlic and WATER only about a cup in the bag and then roast for about an hour to an hour and a half. This creates a brown pot liquor. Roasted vegetable soup is super. Pour bag contents in pot, add some more water, then cook maybe another half hour with the more "tender vegetables" like peas, corn... Whatever. I use what is on hand. Each soup is unique. Good luck. I am a veg head and real fan of veg soup. I have used the vegetarian broth in a pinch but it has too much salt. YOu can probably carmalise or roast the squash and pumpkin too. I know it is too late a reply but try it next time.
Thank you so much Funny Bunny that is ever so very helpful of you. I really appreciate that and will be sure to give it a go next time I make up a soup. Well my soup now has some flavour. Here is how I rectified the problem. I grated and added two green bitter apples. I also added some oregano and some cabbage. I then realised that I had left onions out altogether so had to race up town and decided to use spering onions instead of normal brown onions. It has aquired quite a lovely taste now that is for certain. Thank you all for your help, it is greatly appreciated.
can you use a salt substitute?... pepper [or cumin] will also work wonders for anything that's blah...
Thank you both for your tips, they are greatly appreciated and I will have to jot them down. Thank you.
5 cups apple juice 1.5 large beets 1 white onion 2 cloves garlic Simmer for 20 minutes and blend. It's really simple, but so tasty.
You know apples and apple juice go so well in soup. It adds a really nice flavour I find. If you are going to use apples, a nice white wine is best to add. Not too much though, probably just 1/2 cup at the very most, 1/4 is usually enough. Thank you absis, I will definately give that a try. It does sound like it would taste quite nice.
