When it comes to hearty, warming meals for the winter months, there’s nothing better than a good soup. Not only does it offer physical warmth for those chilly lunch breaks, but it’s also nutrient-rich and a convenient way to use up leftover ingredients in your fridge or pantry.
Soups come in all shapes and sizes, and there’s not really a one-fits-all method. That said, the core components of most soups are aromatics (generally a combination of chopped onions, carrots and celery), your main ingredients (vegetables, legumes or cooked meat) and your base liquid in the form of stock. Add in your seasonings and garnishes and you’ve got yourself a soup.
But if you want to take it to the next level, there are some simple recipe tweaks or additions you can make. I asked five chefs and food experts for their tips – and there were some varied responses.
Chef Thuy Diem Pham said: “For me, it’s all about a quick drizzle of spice and a squeeze of lime. I always keep a Vietnamese classic in my larder ‘Sa Tế’ a fragrant chilli-lemongrass oil, a spoonful instantly lifts any simple soup. It adds heat, depth, and a warming layer of flavour, while the fresh lime cuts through any harsh notes and brings everything into balance. Simple, bright, and instantly elevated!”
Nick Vadasz, chef and author of The Pickle Jar, also stressed the importance of giving soup a kick, explaining: “Fermented vegetables like Sauerkraut, kimchi do the job for me. They work so well in giving depth of flavour, acidity and pack a much needed punch too especially when you don’t have a good stock to hand.”
Mimi Morley, HelloFresh’s senior recipe development manager said toppings are the way forward, explaining: “Toppings elevate everything, especially soup! Think herbs, nuts, seeds, a drizzle of crispy chilli oil or a dollop of yoghurt. If your soup is a little lacking once you’ve cooked it, it might need something to deepen the flavour, possibly a teaspoon of miso, or some Worcestershire sauce.”
Steven Carter-Bailey, ProCook’s food expert, agreed, adding: “If you want big flavour with zero fuss, stir a little chipotle or harissa paste into tomato soup for instant depth, and pair with a flavoured flatbread for an easy twist on a classic.
“For lighter Asian-style broths, go generous with toppings – fresh vegetables, a handful of ramen noodles, a fried egg and a drizzle of chilli oil can turn a simple bowl into something really special.”
And James Griffin, who has been making soup for over 25 years for Cameron’s Dairy in Dunoon, Scotland, suggested giving less traditional flavour combinations a go, saying: “Soups are like an omelette, you can put anything in it.”
Some of his most popular soup flavours have included garlic potato with haggis, cream of mushroom with sweet potato and Brussels sprouts with bacon.
