Veg and lentil soup.

WIAWSNB

Wondering if anyone has any tips on what to add for extra/interesting natural flavours?
Not looking for strong flavours, and not looking to add anything other than 'natural' ingredients - ie, no 'stock' or anything like that. Just veg, lentils, 'erbs, spices, and seasoning stuff.
The usual carrot and lentil type soups, but happy to chuck in anything else - beans, chick peas, whatever.
What flavours do folk like to add? 
Ta.

Cherryfudge

Try smoked paprika. I make a lentil and chorizo soup with onion, veg stock (this could be a home made one, with natural ingredients), a tin of tomatoes, smoked paprika and chorizo, but it would probably be worth a try without the chorizo.

Lentils go well with Indian spices: I'm all in favour of garam masala at the moment, and some of the spices typically included are supposed to be good for you in their own right. How much you add is up to you.

I also like to add sweet potato to anything and everything, and I think it would marry up nicely with lentils.

WIAWSNB

Thanks, Cherry. 
Smoked Pap is a go-to for many of our meals, so I'll try that with soup too.
Is sweet potato 'starch' like normal pots? (Yeah, I'll Google as well!) Most carbs removed/cut down from our diets.
Cheers.

Boohoo

WIAWSNB said:

Wondering if anyone has any tips on what to add for extra/interesting natural flavours?
Not looking for strong flavours, and not looking to add anything other than 'natural' ingredients - ie, no 'stock' or anything like that. Just veg, lentils, 'erbs, spices, and seasoning stuff.
The usual carrot and lentil type soups, but happy to chuck in anything else - beans, chick peas, whatever.
What flavours do folk like to add? 
Ta.

Wouldn't this better off in the "old style money saving" part or food category?

Or MSE could make a new section call MIY maybe.

kimwp

Lemon juice is a good one to try

Emmia

Carrot and ginger also works

Emmia

WIAWSNB said:

Wondering if anyone has any tips on what to add for extra/interesting natural flavours?
Not looking for strong flavours, and not looking to add anything other than 'natural' ingredients - ie, no 'stock' or anything like that. Just veg, lentils, 'erbs, spices, and seasoning stuff.
The usual carrot and lentil type soups, but happy to chuck in anything else - beans, chick peas, whatever.
What flavours do folk like to add? 
Ta.

When you say "stock" is this an objection to home made stock, stock cubes, or all stock in general?

I use swiss bouillon powder in some of my soups, the advantage being that you can use the amount you want as it's a powder, rather than being a fixed amount like a cube.

I'd also really recommend this book - Lindsey Bareham "a celebration of soup" which has a section on stock making, and lots of recipes for inspiration.

A Celebration of Soup By Lindsey Bareham 

https://www.worldofbooks.com/en-gb/products/a-celebration-of-soup-book-lindsey-bareham-9780141045870?sku=GOR009134149&gad_source=1&gad_campaignid=17415896148&gclid=Cj0KCQjwovPGBhDxARIsAFhgkwQgwVPViS6V8g-U_DKvLa4YMXpNqGMYOalwyKZy3Mldcfj3LEW8cTwaAk12EALw_wcB

My favourite quick and easy soup is pea soup 
1 bag frozen garden peas (garden peas are best, you want a good pea flesh to skin ratio... Petit pois is too much skin, not enough flesh)
500ml stock of your choice (chicken or vegetable is best)
Teaspoon of mint sauce (optional) 
Cream or yoghurt to finish (optional)

Method
Heat peas in stock until they are defrosted/cooked 
Put mixture in a blender, add mint sauce if using
Blend
Serve with optional yoghurt/cream.

WIAWSNB

Emmia said:

When you say "stock" is this an objection to home made stock, stock cubes, or all stock in general?

I use swiss bouillon powder in some of my soups, the advantage being that you can use the amount you want as it's a powder, rather than being a fixed amount like a cube.

I'd also really recommend this book - Lindsey Bareham "a celebration of soup" which has a section on stock making, and lots of recipes for inspiration.

A Celebration of Soup By Lindsey Bareham 

https://www.worldofbooks.com/en-gb/products/a-celebration-of-soup-book-lindsey-bareham-9780141045870?sku=GOR009134149&gad_source=1&gad_campaignid=17415896148&gclid=Cj0KCQjwovPGBhDxARIsAFhgkwQgwVPViS6V8g-U_DKvLa4YMXpNqGMYOalwyKZy3Mldcfj3LEW8cTwaAk12EALw_wcB

My favourite quick and easy soup is pea soup 
1 bag frozen garden peas (garden peas are best, you want a good pea flesh to skin ratio... Petit pois is too much skin, not enough flesh)
500ml stock of your choice (chicken or vegetable is best)
Teaspoon of mint sauce (optional) 
Cream or yoghurt to finish (optional)

Method
Heat peas in stock until they are defrosted/cooked 
Put mixture in a blender, add mint sauce if using
Blend
Serve with optional yoghurt/cream.

Thanks everyone.

I did wonder which section to put this in, but I will be DIYing the soup...

Yes, my aversion is to 'bought' stock, as I find them too salty, and they come with extra 'ingredients'. Since I'm looking for relatively subtle flavours, I don't see the need for them either. And I couldn't be bothered to make proper stock at home. 

I love peas, so will look at adding a sizeable amount to my next carrot soup. Should come out a nice brown...

spo2

I fry bacon lardons at the start with the onions etc, then use ham stock. Gives a lovely flavour

Eldi_Dos

@WIAWSNB

The best way to make Lentil soup is the way your Granny made it, which would require Ham Ribs or a Ham Hough to give body to the soup and a bit of meat for the soup or lunch the next day.

Edit, soak the Ham Hough for a couple of hours first then use fresh water.

Emmia

Eldi_Dos said:

@WIAWSNB

The best way to make Lentil soup is the way your Granny made it, which would require Ham Ribs or a Ham Hough to give body to the soup and a bit of meat for the soup or lunch the next day.

Edit, soak the Ham Hough for a couple of hours first then use fresh water.

What's a ham hough? A hock?