Unprocessed grains, such as whole barley, may need to be steeped or soaked overnight. Quinoa is an excellent grain for light soups with subtle flavors. It has a relatively short cooking time and an impressive nutrient profile. Rice Interesting rice varieties add character to your soup. Try using short-grain brown rice for delightful texture and additional nutrients and wild rice for distinctive, earthy flavor.
White rice is good for light soups with subtle flavors.
Rice blends, such as those from Lundberg are convenient and add nutrients to your soup. Herbs and Spices There are a handful of herbs and spices commonly used in soup making - bay leaves, sage, marjoram, oregano, thyme and pepper. But, a well-stocked spice cabinet is key to making soup something special. Add a good-quality curry powder to potato soup or fines herbes to a light fish chowder. Allspice and cloves add a unique dimension to squash and root vegetable soups and white pepper lends a bit of zing without overpowering soup with spicy heat.