Knowing what herbs go with courgette soup will take your soup from good to great!
When it comes to making a flavorful and delicious courgette soup, the right mix of herbs and spices is key.
I’ve rounded up 10 of the best herbs and spices to use in your next batch of courgette soup.
Whether you are looking for a traditional flavor or something a little more unique, there is sure to be something on this list that you’ll love.
So go ahead and give one (or all!) of these herbs and spices a try the next time you make courgette soup!
See Also: What to Serve with Zucchini Soup? 8 Best Side Dishes
10 Best Herbs and Spices for Courgette Soup
Courgette soup is like a blank canvas – it’s a simple, light soup that can be easily flavored to suit your taste.
But with so many different herbs and spices out there, it can be difficult to know which ones will work best with your soup.
Here are 10 of the best herbs and spices for courgette soup:
Parsley has a clean and peppery flavor that can really brighten up a soup.
I like to add parsley to courgette soup for a bit of extra flavor.
To store parsley, wrap it in a damp paper towel and place it in the fridge.
It will last about a week this way.
When you’re ready to use it, chop the parsley finely.
You can add it to soups, stews, or sauces.
Chives have a mild onion flavor (but without the pungency) and can be used as a garnish or added to soups, salads, potatoes, and other dishes.
They are one of the easiest herbs to grow and are a good source of vitamin A.
When stored properly, chives can last up to a week in the fridge.
To store chives, first wash them thoroughly and then cut off any root ends.
Place them in a container with an inch or two of water and then cover the container with a lid or plastic wrap.
Store the container in the fridge and change the water every few days.
When you’re ready to use the chives, snip off the amount you need with scissors.
Thyme dances between earthy and minty (and woodsy) flavors, making it a perfect choice to enhance the flavor of courgette soup.
It’s also a very versatile herb that can be used in a variety of dishes – from soups and stews, to meats and vegetables.
To get the most flavor out of thyme, it’s best to use fresh sprigs (vs. dried thyme).
When storing fresh thyme, trim the ends and place in a glass jar filled with about an inch of water.
Cover loosely with a lid or plastic wrap and store in the fridge for up to 2 weeks.
When you’re ready to use it, simply remove from the water and give it a quick rinse under running water.
A little goes a long way with thyme, so start by adding just 1-2 sprigs (leaves only) to your courgette soup while it’s simmering.
You can always add more if needed.
Basil is a balance between sweet and savory (with hints of mint) and can be used in a variety of dishes.
It’s most commonly associated with Italian cuisine, but it also goes well with Asian flavors.
If you’re looking to add some depth of flavor to your courgette soup, basil is a great option.
It’ll give the soup a sweetness that will help offset any bitterness from the vegetables.
To properly store and use basil, make sure you keep it in a cool, dark place.
If you have fresh basil, you can store it in a glass of water on the counter or in the fridge.
If you’re using dried basil, make sure to store it in an airtight container away from light.
To use, simply add the desired amount (fresh or dried) to your soup while it’s cooking.
Oregano is peppery and assertive (sometimes even a little bitter) with a lemony undertone, which makes it the perfect addition to courgette soup.
A little goes a long way with this herb, so start by adding just 1/4 teaspoon and taste as you go.
You can always add more, but you can’t take it away once it’s in there!
As for storage, oregano is best kept in a dark, dry place.
I like to keep mine in a glass jar with a tight-fitting lid.
It will stay fresh for several months this way.
When you’re ready to use it, simply give the jar a shake and measure out what you need.
Rosemary is lemony-pine-like (and somewhat peppery) herb that is a member of the mint family.
Rosemary is an evergreen herb, which means it can be found fresh year-round.
When selecting rosemary at the store, look for sprigs with healthy, green leaves that are not wilted.
You can store rosemary in the refrigerator for up to a week by wrapping it in a damp paper towel and placing it in a plastic bag.
If you have dried rosemary, simply crush the leaves before adding them to your soup so that they release their flavor.
Rosemary pairs well with other herbs such as thyme, basil, oregano, and sage.
It is also delicious with garlic, lemon, and olive oil.
Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that can add a lot of flavor to courgette soup.
This particular herb/spice is also great for soups that contain other vegetables like carrots, celery, and onions.
When adding marjoram to your soup, make sure to add it towards the end of the cooking process so that the heat doesn’t destroy its delicate flavor.
If you’re using dried marjoram, then you’ll want to use about 1/4 teaspoon per cup of soup.
And if you’re using fresh marjoram, then you’ll want to use about 1 tablespoon per cup of soup.
I would also recommend storing this herb/spice in a cool and dark place (like a cabinet) and using it within six months for the best flavor.
8. Bay Leaves
Bay leaves have an almost minty flavor (with subtle hints of black pepper) that can really enhance the flavor of a courgette soup.
If you’re looking to add a little bit of depth and complexity to your soup, then bay leaves are a great option.
Just be sure not to add too many, as the flavor can become quite overwhelming.
I would recommend starting with just 1-2 bay leaves and then increasing the amount to taste.
Another thing to keep in mind is that bay leaves can lose their flavor quickly once they’re dried out, so it’s best to use fresh ones if possible.
If you must use dried bay leaves, be sure to store them in an airtight container in a cool, dark place.
Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really elevate a simple dish like courgette soup.
Dill is best used fresh, so if you have access to it, use about 1 teaspoon of chopped dill per cup of soup.
If you’re using dried dill, start with 1/4 teaspoon and add more to taste.
Add the dill near the end of cooking so that its flavor doesn’t become too muted.
You can also garnish each bowl of soup with a bit of fresh dill before serving.
Cloves are a pungent warm spice (with an intense taste and aroma) that is used in many sweet and savory dishes.
Cloves can be used to flavor bothcourgette soup and other soups as well.
When adding cloves to soup, start by trying just a few (1/8 teaspoon) to see how the flavor develops.
You can always add more later if needed.
Cloves pair well with other spices such as cinnamon, nutmeg, and allspice.
If you’re using ground cloves, be aware that a little goes a long way!
Cloves can be bought whole or ground.
Whole cloves will keep their flavor longer than ground cloves will, so if you have the option of buying whole cloves, go for it!
You can grind whole cloves using a coffee grinder or mortar and pestle when you’re ready to use them.
Ground cloves should be stored in a dark, cool place in an airtight container and used within 6 months for best flavor.
10 Best Herbs and Spices for Courgette Soup
- Bay Leaves
- Choose any of these herbs or spices to add to your soup recipe.
- Prepare the rest of your meal.
- Enjoy in no time!