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Spices for soups?

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Now that winter is here or at least the freezing temperatures, I'll be making soup regularly. I only make vegetarian soup and I'd like to have a better knowledge of how to best use spices, Which spices with which type of soup,Which spices to use together and not, how much to add, when to add. etc. Any suggestions for books to read or internet sites?

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  1. Hmm. Living in the subtropics, I'm not a regular soup maker. But I know that star anise, cinnamon, cloves, and ginger (not all necessarily together) are used in pho broth. And of course Indian dal recipes use plenty of spices, and I like to make dal soupier by adding broth or coconut milk. Mostly, though, the soups I make are Mexican-inspired, so there are always dried chiles involved. Cumin, too, sometimes. Maybe an expert potager will chime in.

    1. I love curry in squash bisques, and I just made a lentil-butternut soup with ras el-hanout. both were vegetarian. my dad makes a mean vegetarian split-pea soup using liquid smoke, which gives it a traditional split-pea flavor. for cream soups, it's always nice to have freshly-grated nutmeg. good luck!