Homemade soup...what's your secret ingredient?

[desperate4spring]

I'm on a mission towards zero food-waste in our house so am starting to explore the realm of homemade soup.
So far I'm planning to chuck leftover veg into a pan of water and boil until smushy. Then chuck in some other yummy ingredients (?) and blend...

Am I on the right lines? What other stuff do I put in to make it taste nice??

Stock cube is a must. Harissa powder. Black pepper.

Tablespoon of fish sauce it's magic

A dash of sherry.

Pearl barley. Pinch of cayenne pepper. Saffrito mix of celery, onion and carrot. Check out River Cotfage pearl barley broth, use all uncooked veg sitting at the bottom of the fridge going wtinkly.

Good glug of double cream at the end (when off the heat).
Mature cheddar grated in or on top.
If it’s a soup that needs thickening I chuck cubes of frozen mash in as it’s cooking then blend.
Lots of black pepper and stock/salt.
I like mixed herbs or dried tarragon in chicken soup.

Agree with lots of these. For spiced soups, add creamed coconut.

Add in: highest quality stock you can get your hands on, real butter (not loads), teaspoon of sugar or honey, garlic, herbs and spices.

Think about how to make it more filling- potatoes, sweet potatoes, pearl barley, lentils, leftover meat.

Tablespoon of Marmite

@Plantstrees

I am intrigued know why people think the addition of vegetable stock makes such a difference to vegetable soup. I though veg stock was just boiled vegetables and salt.

....because stock is concentrated flavour.. Marigold powder or Vecon is good .. But I tend to use Kallo veg cubes (or cheffy homemade chicken stock as I buy local chickens and they are too £££ to waste anything ) but you dont need to do that , Knorr chicken stock pots are also good.

A dash of soy sauce is also a 'secret ingredient' around here and a bay leaf or sprig of rosemary (fresh if you can..) for any chicken, tomato or lentil soup

I like to throw in a small handful of bulgar wheat or quinoa, adds some healthy bulk

Not all veg goes together; I'd stay with a few tried & tested combos rather than sling it all in.
Frying chopped onions is (to me) the basis of virtually all soups.

A bit off topic, but how about using some aging veg in a stir-fry before boiling them to buggery?

I roast the vegetables first if I can be bothered

I wouldn’t just boil up random veg.

Most nice soups actually need a vague recipe

Leek, pea and potato
Roasted Red pepper and carrot
Carrot ( some potato) and cumin
Mix veg as minestrone with small pasta/ beans/ tomato

All needs sautéing or roasting etc first, not just boiling. Add coconut milk or creme fraiche to some etc

Recommend looking up and trying some recipes first, then you can substitute some things for others to use up waste

Cumin seeds & fennel seeds, and whole peppercorns for added heat, garam masala powder, brown mustard seeds, creamed coconut, or paprika, turmeric, tarragon. Miso paste, Hendersons or Worcester sauce, soy sauce, good quality (wine or cider or balsamic) vinegar ... lentils, barley, quinoa, brown rice to give body.

I do random leftover veg and it’s fine.

Was just going to say salt and butter but everyone else got there first. And use Marigold bouillon not water.

While you are cancelling the cheque, add butter and salt. And more than you think.

Good bread with more butter and a bit of cheese grated on top or Parmesan.

Nice stock, knowing what seasoning/herbs go with what. You can save your peelings to make homemade stock. Do you have a freezer for freezing stock/soup portions?

Everything everyone else said about sweating vegetables and using stock

Then fling in a bouquet garni .

Husband calls it tea bag soup.

Marigold buillion is incredibly salty. I find it ruins the taste of anything and is also very unhealthy.

@HollowTalk

Sorry, OP, but that sounds like your soup is going to be completely disgusting. You can't just boil up old leftovers!

Yes you can! Pick a selection of veg which not only are manky but also complement each other and jazz them up with appropriate seasonings and I promise it will taste nice. Roasting them first can also make a difference to the flavour.

Worcestershire sauce is my fave ingredient, a few drops will do. Lazy onion and garlic for me too. Soup has to be easy, no faffing about. Sweat the veg in a bit of butter, add oxo cube or two, add lazy garlic, onion, and W sauce. When done, blend and top with whatever dried herbs you have knocking around. Half an hour max.

Sauté or roast the veggies
Use chicken or beef broth or stock
If you are blending, add cream at end.

Smoked paprika in a tomato / lentil based soup

Coconut in a butternut squash soup

And always add celery!

@NarcissistsEyebrows

To make it delicious you need Butter Marigold powder (veg stock) Vinegar!

Its rare that a soup won't be fixed by one or more of these

Hear hear to the Marigold powder, veg version.