To ask what the hell to do with this soup!!!

[greatminds]

I have made a soup in my soup maker. It is lacking something !!! Please, please, please offer suggestions on how to make it tastier!!

It tastes okay, but not much depth of flavour.

It’s one of those ones where I have just chucked stuff from the fridge in, no real planning.

Ingredients are:
Courgette
Red pepper
Red onion
Butternut squash
Tomatoes
Rocket
Veg stock cube
Pinch of chilli powder
Paprika
Splash of red wine

Any suggestions?

I am vegetarian so no can do on the meat suggestions.

Marmite is an interesting suggestion. I usually have marmite on toast WITH my soup.

Goat cheese, or Philadelphia.

If you've got some lentils, tin of beans (not in tomato sauce), handful of rice or some pasta or even a mix chuck that in just to bulk everything up. Extra stock cube and some pepper as well.

Greek yog.

Take some of the soup out and mash a stock cube or two into it and add it back to the pot.

I have just added the following.. and I am not kidding you - it tastes bloody delicious! Thank you so much. Not sure what was the killer ingredient or whether it was the combination but it tastes very nice now

Basil
Cumin
Soy sauce
Salt and pepper
Another stock cube
And marmite !!!

I am not sure I would like all those random flavours together but great that you are enjoying it

In order to get a better depth of flavour in vegetable soups I roast the veg first in a hot oven until almost charred in places and def toasty then I decent the whole lot into a pot of boiling chicken stock and simmer for about 20mins before blending and adding cream if using.

Lots of fresh herbs too.

We love soup!

Soy sauce + salt + stock cube + marmite = SALT!

And loads of umami. Glad you're enjoying it now OP.

Marmite in soup is amazing! It’s magic

Loads of salt and there’s me trying to be healthy

Vegetables need something - fat or salt —or both— to make them really delicious

Lemon juice and salt

Marigold bullion powder makes every soup amazing. It's all the salt I think.

My veg soup (but had lamb stock) is as follows

Butter beans
Butternut squash
Carrots
Onion or shallots
Garlic
Potato
Chilli flakes
Splash of wine
Occasionally coconut milk when cooking OR in bowl I’ll put a spoon of sour cream in

Most of those things are pretty ‘sweet’ op, which is why stock cubes/soy/marmite/cumin help (and also salt) - they’re far more savoury.

It's the salt. Under salted soup is always a bit meh.

Lots and lots of black pepper

Celery and a bay leaf

Salt. Plus pepper and maybe Worcestershire sauce, or perhaps more stock. Marigold powder makes great soup. A stick of celery is also a good way to add flavour.

A good sprinkle of salt adds lots of flavour, but the salt content will still be far lower than most ready made soups. You shouldn't be afraid to properly season homemade food.