What spices/herbs do you use in your home-made vegetable soup?

[Clothilde]

@Athena

Preach it! And try rutabagas. They’re heavenly! It’s even better if you caramelize the non-potatoes first - you get a really deep flavor that way.

I can barely eat plain mashed potatoes anymore. This way is so much better.

I love, love, love rutabagas. Especially rutabaga steak fries. Peel and cut into steak fry shape. Put in a plastic container with a well-sealing lid. Melt some lard (yes, I said L-A-R-D! So only have these once or twice a year - won’t hurt ya) and get cajun seasoning (or make your own mix). Pour the melted lard over the rutie fries, then the cajun seasoning, cover and shake, shake, shake to get well-coated. Then bake in the oven on, I think, 350 or so until done. Best. Fries. Ever!

Athena, I hadn’t thought about caramelizing first, but that’s an awesome idea - I’m going to try it next time.

Apologies to the OP, I’ve gotten really OT. I make a lot of seasoning mixes up and keep them at the ready so I don’t have to try to remember what goes in them while I’m cooking. I usually keep on hand a taco seasoning, a jerk seasoning, a cajun seasoning, a curry mix, and a mesquite mix. The cajun seasoning is especially good in fish stews.

Sounds like your soup came out delicious!

[bump]

@Chefguy

I like herbs de provence in a stew. Here’s one version for a mix, or just buy a bottle at the market:

3 Tablespoons dried marjoram
3 Tablespoons dried thyme
3 Tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds

Herbes de Provence is definitely good, but you can do just fine with thyme and savory by themselves, and maybe a touch of marjoram.

I’d give it a dose of fish sauce; not enough to be a distinct flavor, but it’ll amp up the flavor a LOT. If you don’t have that, 2-3 anchovy fillets or 1.5 tsp of anchovy paste will do the trick as well.