A flavorful broth is the basis of the soup, but some spices turn it into a bitter liquid.
Bay leaves left in the pan for longer than 10 minutes release tannins.
Dried garlic loses its brightness when cooked for a long time, and rosemary interrupts the taste of vegetables.
Secret: add spices 5 minutes before cooking is done.
Fresh herbs, a pinch of black pepper and bay leaves extracted at the right time - this is the formula for the perfect soup.
Mistakes start with the broth. Chicken bones are pre-roasted in the oven - this will give depth of flavor. Onions are added whole, not chopped: this way they do not fall apart. Carrots and celery are added later than potatoes: root vegetables need more time.
Peppercorns are thrown in at the beginning, allspice - 15 minutes before the end. Thyme and parsley are tied in a bunch so that they can be easily removed from the pan when they are no longer needed.
If the soup is still bland, a Parmesan crust or sun-dried tomatoes, boiled for 2-3 minutes, will save the day.
Dill and basil are better suited for vegetable soups, and caraway and coriander for meat soups.
Experiment with asafoetida: a pinch replaces onion and garlic, adding a piquant flavor.
Smoked paprika will enrich creamy soups, and turmeric will add a golden hue.
The main thing is not to mix more than three spices in one dish. The exception is Provencal herbs, but they are added at the end.
