Technically, many soups are spiced in some way, even if it’s just with pepper. But we all know what is meant by a spiced soup: something with a jolt to it, and a bit of heat to warm up a winter evening. When it comes to soup, spice is the ultimate companion to a main ingredient that may otherwise be considered boring or bland. In this sense, the spices are the most important component: they are what the soup will taste of.
But which spices go with which ingredients, and how? Here are 17 different recipes to help you figure that out.
View image in fullscreen Nigel Slater’s spiced suggestion offers more promise than your standard carrot soup. Photograph: Jonathan Lovekin/The Observer
A word of advice: making soup is, by and large, a pretty forgiving endeavour. Presentation is not paramount, and amounts can be varied without much risk.
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