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Companions and complements
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Some pairings work particularly well in soups, each ingredient enhancing or lifting the other’s flavour. In general, combinations that you have seen matched in other dishes will work well in a soup. Here are some of the best:
- beetroot: sharp and acidic flavours, such as orange zest/juice or balsamic vinegar. Or warm spicing from cumin, star anise or caraway. Or a little ginger or horseradish. A swirl of dairy at the end.
- cabbage, greens and kale: spice up with bacon, chorizo, caraway, chilli or curry spices. Use a sturdy root, pulse or grain as the main body of the soup (potato, celeriac, cannellini), adding cabbage or kale towards the end. Cabbage and kale soups are best left chunky rather than blended. Lemon is a good finishing touch.
- carrot: happy with spices such as paprika, cumin, coriander, chilli and cardamom; sweetness in the form of honey; or sharpness, such as citrus; top with toasted nuts or seeds or crumbled black pudding.
- cauliflower and romanesco: pair well with Asian flavourings: try simmering in coconut milk and adding cumin, turmeric or caraway. Crispy bacon or a blob of coarse mustard make apt additions; or mascarpone, crème fraîche or crumbled blue cheese for a comforting creamy finish.
- celeriac: good with other earthy flavours, such as chestnuts, mushrooms and hardy herbs like thyme and rosemary; finish with toasted hazelnuts or walnuts or crisp bacon.
- Jerusalem artichokes: horseradish will give it some kick; also pairs well with earthy flavours such as mushrooms and chestnuts. Season with woody herbs (rosemary, thyme and bay). Will cope well with almost any form of dairy.
- parsnip: warming spices (ginger, turmeric, curry powder, cumin) are perfect partners; as are mutually sweet flavours, like apple, almonds and maple syrup.
- potatoes: beyond the classic leek, potatoes pair well with mushrooms, kale and watercress. Bacon, or any type of cured pork product gets a tick, as do most cheeses, herbs and leafy greens.
- pumpkin and squash: Asian flavours, such as chilli, lime, coconut and lemongrass all work well; as do warming aromatic spices, (cumin, coriander and garam masala). Dried fruit such as raisins and dates complement their natural sweetness; while a tangy feta or goat’s cheese contrasts well.
- spinach and chard: aside from classic nutmeg, season these with chilli, Parmesan and lemon; other dairy, such as yoghurt and cream; add leaves at the last minute so as not to overcook them.
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