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Introduce herbs and spices to soup dishes
Starter courses can be the subject to the same degree of flavour experimentation as larger dishes and culinary herbs can add a unique twist to soup recipes.
One of the best things about these ingredients is their ability to unlock the natural flavours of other foods, according to Chef Steve, McCormick's resident expert.
This could be ideal for soups and celebrity chef Hugh Fearnley-Whittingstall recommended a cheese soup with cumin variety in an article for the Guardian.
He recommended toasting the cumin seeds and stirring them in to the soup after it has been prepared, in addition to cheese, leaving the mixture to simmer until bubbling.
Fearnley-Whittingstall described the meal as: "A cross between a hearty soup and a fondue, this rich, spiced concoction will keep the cold at bay."
The African spice is often associated with curry dishes and celebrity chef Bill Granger recently suggested the use of the ingredient in a recipe for lamb biryani in an article for the Independent.
Related Products: Bay Leaves, Ground Cumin, Sea Salt
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