Save my soup! Soup problems thread.

mrs_thrifty_2

Mary Berry just uses mild curry powder - 1 teaspoon for 1 and half pints of stock. Hope that helps to save your soup - good luck!

troll35

If a homemade soup is bland it usually needs a bit more salt. I would warm a bowlful up in the microwave and then experiment by adding a little salt, taste, add a bit more, taste and repeat. It is surprising sometimes just how much salt some soups need to make them tasty (and you will still have added less than that found in readymade or tinned soups). If you find that adding salt to a bowlful improves the flavour then you can do the same with the rest again keep tasting until you get it right.
If adding salt doesn't work I would saute a chopped onion and a couple of grated carrots, add a little water (just enough so they don't dry out) and cook until soft, add to the soup and give it a little blitz. That may add flavour along with a little cumin or other spices

researcher

Good idea about adding the sauted carrot and onion - into this why not add the ground dry roasted cumin + a teaspoon of curry powder - when add to soup and blitz. Have to agree about the salt too - and pepper - very important.

Whatever you do, don't chuck it - it can be saved.

Penelope_Penguin

How about some ground ginger I make a tomato, apple and celery soup with some of that, and it's delicious

Penny. x

raphanius

I had the same problem with leek and potato soup...i ate one batch and thought it was bland the rest is still in the freezer waiting for inspiration to strike.

nesssie1702

I normally add a teaspoon of curry powder to my apple and parsnip soup.

Another way of making it "hotter" is by adding ground black pepper to it too. That would work for the Leek & Tattie soup too.

Hope you've managed to rescue your soup and that you all enjoy!

donny-gal

As I am allergic to onions (and not fond of garlic either) soup has not been my favourie food, but thought I would try a Fridge Bottom Special minus the above.

I added carrots, red and yellow peppers, celery, mushrooms, a small amount of brocolli, a tin of chopped tomatoes, water, a chicken stock cube, usual seasoning, bay leaves, and some bouquet garnet teabags, the latter two removed after cooking.

I chopped all the veg up small in the FP, as wanted a thick veg soup which I was blitzing after the SC had done its job. All good so far, and blitzed. Gave DH some to try who said it had a bitter taste , as I have never had soup I was not the best one to try it. It was not inedible as he ate the small amount I gave him to taste, but the jury is out on it.

Any suggestions as to 1) What when wrong, and 2) any recovery you could think of?

Thanks
DG

Pink.

Hi donny-gal,

Did you sweat the veg in butter before adding the stock? I find this makes a big difference to the flavour of the soup. Also if soup is tomato based it helps to add a little sugar to stop it from tasting too bitter.

There's an earlier thread with more ideas that may help:

Save my soup!

I'll add your post to that one later to keep the suggestions together.

Pink

benny1981

I find that tinned tomatoes can often be a bit bitter.
Maybe try a teaspoon or two of sugar and let it simmer for a few minutes????

deni100

hiya :j

i had some left over veggies so instead of throwing iv cut them up simmered them added some veg stock and simmering.......looks abit watery how can i thicken it up or make it taste better?:o

iv added

1 leek
1 onion
2 carrots
red lentils
veg stock cube & water

many thanks :T