4 secret ingredients to take your vegetable soup to the next level
If there’s one dish I could eat every day without getting tired of it, it’s soup. You can really take it in any direction. I absolutely love onion soup, for example, but I also make delicious green curry soups. Ultimately, though, nothing beats a good tomato soup or vegetable soup.
I recently shared the secret ingredient in onion soup and the secret ingredient in tomato soup. With these ingredients, I take my vegetable soups to the next level.
The 4 ingredients that upgrade your vegetable soup
1. Lemon juice
Seriously, I swear by lemon juice (freshly squeezed from a lemon and not from a bottle). It’s also a real game changer in chicken soup, but certainly in vegetable soup too; the acidity of the lemon not only keeps the soup fresh, but above all ensures that all the other flavors remain nicely balanced.
2. Worcestershire sauce
I still stumble over the name, but luckily you don’t have to pronounce it — above all, you just need to add a little to your vegetable soup. It’s a good alternative to fish sauce (and keeps your vegetable soup vegetarian if that’s your preference): it gives the whole thing an extra umami kick. Note: HP Original Sauce is vegetarian, but Lea & Perrins isn’t.
3. Sesame oil
A very small amount is enough, and it’s genuinely delicious. I thought it sounded a little unusual when I was first told about it, but it really does make a big difference. Especially when you’re making zucchini soup — a few drops of sesame oil are heavenly with it!
4. Yogurt
If you want your soup to be a little creamier, many people often opt for cream. But if you do want to make the soup creamier without making it so much heavier and fattier, yogurt is a perfectly good alternative. Note: add the yogurt once you’ve taken the soup off the heat, otherwise it will curdle.
Read also:
