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Vegetable Soup
15 Answers
made some, potatoes, onions, carrots, little shredded cabbage, along with some garlic and fresh herbs but it didn't taste of much, I was looking through my cupboard for some chili sauce to pep it up a bit and found some tandoori paste, added two spoonfuls and its really yummy now!
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For more on marking an answer as the "Best Answer", please visit our FAQ.That was it ummmm, didn't have time (or the inclination, truth be known!) to make decent stock so used cubes - I thought it might have been my taste buds as I've had a bit of a cold, but is it just me or do veg seem to taste of nothing? I put in loads of frehly ground black pepper, some tom puree and some worcestershire sauce, then I put in the Tandoori paste
I find a tin of tomatoes always lifts a veg soup - unless of course it's a 'cream of' soup. Also tomato purée, soy sauce, anything hot like chilli or lime pickle, even a little pesto. Oh, and plenty of pepper when you serve it. I also sometimes put a little wholegrain mustard or chutney on the bread roll I have with it
I made some tomato and veg soup last weekend, and it was delicious. I used some tomatoes that I got for next to nothing because the sell by date was up, half a tin of tomatoes leftover from the night before, and some veg that was lurking in the bottom of the fridge that needed using up. I rinsed the tomato tin out with water, added that, then added salt and pepper, and a squirt each if tomato and brown sauce. I just boiled it till the veg were all cooked, then liquidised the lot. It was delicious!
I have recently discovered a product called ' Vegeta' . It is Polish but in a lot of shops now. Vegeta is 'seasoned salt' a mix of dried veg, herbs, spices and salt. I would not be without it now it makes any savory dish taste much better. My soups have never been more tasty plus it goes in stews, casseroles, sauces, gravy as well. I even put some over chicken or other meat and potatoes before I roast them and it improves the taste and colour. 100% vegetarian so any one can use it. Try it . ( No I am not on a retainer, I just think it is great)
I find a base of sweated onions,carrots and celery gives a good flavour. Also-try either Marigold Swiss Bouillon powder,or Herbimare seasoned salt(from healthfood shops. They both will and more depth to your stock.
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