Winters call for some hearty indulgence, and what can be better than diving into a warm bowl of soup or a stew? Interestingly, most of us end up adding fad ingredients, seasonings, and packaged spice mixes to accentuate the taste of soups, broths, and stews, which amps up the taste but misses out on nutrition. Well, if you too want to make your soups and stews tasty as well as healthy without additive-laden spice mixes and condiments, then here are some age-old spices and herbs that can naturally improve the taste as well as the health quotient of the soups and broths.
Thyme
Thyme is a classic herb, which has been the secret ingredient in so many traditional recipes. Loved for its aroma and slightly sweet flavor that works well with a wide variety of ingredients, especially in soups or tomato-based stews. Thyme can also stand up to long cooking times, making it a perfect choice for dishes that simmer for hours. Add fresh or dried thyme early in the cooking process so its full flavor infuses into the broth. It pairs particularly well with chicken, beef, vegetables, and legumes.
Bay Leaves
Bay leaves are the perfect choice when you want to add a complex undertone without overwhelming the other ingredients in your soup or stew. The leaves infuse the dish with a deep, herbal aroma that creates layers of flavor. Though bay leaves are not typically eaten, they are essential for flavoring slow- cooked dishes. Add 1-2 bay leaves to your pot at the beginning of the cooking process. Be sure to remove them before serving. Bay leaves are great in hearty soups like lentil, vegetable, and bean-based stews.
Cumin
Cumin adds a distinctive warmth and depth to soups and stews. Its robust, slightly smoky flavor makes it ideal for curries, chili, or any dish where you want a little extra earthiness. Cumin enhances savory notes and works beautifully with beans, meats, and vegetables, making it a must-have for comforting, rich soups and stews. Add ground cumin to your soup or stew base early in the cooking process. You can also toast whole cumin seeds in a dry pan for a minute or two to release their essential oils and deepen the flavor before adding them to your dish.
Paprika
Paprika is a versatile spice that brings color, flavor, and a subtle smokiness to soups and stews. Sweet paprika is often used for a mild warmth, while smoked paprika adds an irresistible smoky depth, making it perfect for adding a rustic, grilled flavor to your dish. Hot paprika, on the other hand, provides a touch of heat for those who like their stews with a kick. Sprinkle a teaspoon or two into your soup or stew early in the cooking process. Smoked paprika is particularly fantastic in beans, tomato- based stews, and chili, while sweet paprika works wonders in chicken and vegetable soups. Read More
This article is referenced from
https://timesofindia.indiatimes.com/
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