This afternoon I'm making a soup using Imagine no chicken broth, noodles, carrots and celery.?!
Answers: What spices/herbs would work best with this?
To get a "chicken" flavor to anything you use nutritional yeast (so far Kal's is the best tasting brand since they use molasses as the media to grow it in!). So the Imagine brand uses nutritional yeast with a flavorful vegetable base broth. It is Yum! And it is usually all Organic too!
Thyme and Sweet Basil would be what I would add for spices (although the spices of the Imagine broth is pretty good already). Salt may be in order too, depending on your tastebuds.
Remember that a touch of olive oil to the soup will make it more pleasing on the tongue and help the stomach to feel full. Just think of all the fat you will not have in the soup due to no chicken in it.
I would add the olive oil after you have cooked everything so it won't taste bitter by cooking the oil, if it is olive, but any good oil will do.
Vegetable soup:
garlic, peppermint, carrot, parsley, celery, lovage, fresh spicy vegetables, black pepper, basil, savory, sage, marjoram, curry, burnet saxifrage, dried mushrooms, common borage, milfoil, parsnip, purslane, rosemary.
Never heard of some of these, but found it on www.womanspassions.com/articles/289.html
First, I would sweat a bit of garlic and onion in a pan, then add your broth...that will give it a nice flavor, right there. As far as spices, I would add a bit of parsley, cumin or curry powder (just a pinch or two, depending on how much you're making), some salt and pepper, and a bit of fresh thyme and basil. You know what else is great with this? Spinach! You can use fresh or frozen and it adds a lot more nutrients plus color to the soup...I love it like that!
I usually put just garlic, onions, black pepper, and thyme into it but i don't use oregano very much only if it is a sauce. But they should all be sauteed together first. If you are using a vegetable stock or broth you shouldn't add too much salt and you could add cream soups as well.
garlic, onions, rosemary and sage would be delicious.
Garlic and the wonderful vegetarian broth that Swansons sell. Parsnips and Rutabegas are wonderful roasted and then thrown in the soup. I use dill weed and <real> sea salt to taste.Good luck
Lightly use Garlic, parsley, sea salt (though broth is pre-seasoned) & fresh ground pepper.
I really like 'Imagine" products, I'm glad to see other using them.
This has made me think soup today too!!
Thanks.
Ooh, I have some Imagine no-chicken broth in the pantry that I haven't tried yet. Maybe I'll make some soup tonight. I made chickpea noodle soup a couple of weeks ago with vegetable broth and miso for the base. I don't know for sure how the no-chicken broth tastes, but I seasoned mine with lighly sauteed onion and garlic, celery seeds, rosemary and thyme. I second the recommendation to add some spinach to it. If you have fresh, just a big handful of shredded spinach added at the end of cooking adds some color and flavor (keep the soup over the heat just until the spinach wilts.)
Parsley, sage, rosemary, and thyme.
Sorry, I couldn't resist.
Sage, definitely. Onion powder or onion salt. Maybe marjoram. If you have poultry seasoning, use that (it's just a bunch of spices that omnis use to flavor chicken dishes).
Enjoy the soup.
Sorry, I'm confused. You have no chicken, broth, noodles, carrots or celery? What do you mean Imagine? Is this a joke? Cause if its not your just gonna have watery, salt & pepper soup!
It isn't hard to "imagine' that your soup has very little flavor... add some salt and pepper at least, maybe some garlic an onions, chili flakes /powder,,,