Gwylan
Veteran
- Location
- All at sea⛵
A fall back is Falafel spices. Mixture that varies from shop to shop.
My favourite come from the Bristol Sweet Mart.
My favourite come from the Bristol Sweet Mart.
The joys of ginger:
View attachment 680847
Veggie soups are great and, for us, can be the result of looking in the veggie storage and realizing that half of it will be past using by the end of next week. So it all goes in the pot to make soup and the result is a matter of chance depending on the veggies one is using. The outcome is always good soup but the problem is that many vegetable combinations are fairly tasteless, especially if, like us, you have a 'no salt' rule. The saviour of the situation is ginger. At the end of cooking, taste the soup and, if insipid, grate in some fresh root ginger. Stir in and simmer for a few minutes and taste again. Repeat to taste. As well as adding its own flavour, it seems to bring out the other vegetable flavours as well — so long as one does not put in too much at a time and overwhelm the brew. Once the gingered-up soup is ready, one can add other flavours such as Cayenne pepper, Tabasco, curry and anything else you are keen on: but straight veg plus a dose of ginger is the base for us.
Pepper
Garlic
Vegetable stock cubes
Not veggie - contains anchovies.
Miso paste.
The joys of ginger:
View attachment 680847
Veggie soups are great and, for us, can be the result of looking in the veggie storage and realizing that half of it will be past using by the end of next week. So it all goes in the pot to make soup and the result is a matter of chance depending on the veggies one is using. The outcome is always good soup but the problem is that many vegetable combinations are fairly tasteless, especially if, like us, you have a 'no salt' rule. The saviour of the situation is ginger. At the end of cooking, taste the soup and, if insipid, grate in some fresh root ginger. Stir in and simmer for a few minutes and taste again. Repeat to taste. As well as adding its own flavour, it seems to bring out the other vegetable flavours as well — so long as one does not put in too much at a time and overwhelm the brew. Once the gingered-up soup is ready, one can add other flavours such as Cayenne pepper, Tabasco, curry and anything else you are keen on: but straight veg plus a dose of ginger is the base for us.
Herbs. Would start with thyme. Can't think of anything that won't be improved by fresh coriander leaves, but thyme would give the biggest hit in the flavour department.
Bleurgh fresh coriander!!