[Madame Cholet]

I usually make veg soup with whatever I have. what spices and herbs can I use to vary the flavour. I use ginger, cinamon, chilli, cumin, coriander and turmeric in different combinations.

[Yorkie]

I use rosemary in courgette soup.

[mumofstig]

I like Chinese 5-spice in a light broth - don't think it works as well with starchy veg though 

[Mrs Bee]

I love sorrel in leek and potato or chicken soup.

Also use the tail ends of curry paste or thai curry paste in soups.

There is also a wonderful Chinese chilli paste I get from the local chinese cash and carry. Hot and spicy but with layers of other flavours and a teaspoon of that gives heat and flavour.
CHAO ZHOU CHILLI OIL by Gold PLum

I use rosemary and oregano in tomato based soups and baharat spice in a tomato and chick pea soup with a sprinkling of preserved lemons.

[Annen]

Celeriac soup is lovely

[compostqueen]

I like Florence fennel and celery type soups, flavoured additionally with thyme and bay leaves

Tarragon is good dried herb too and goes well with chicken, fish or pumpkin soup.  A good thick soup for wintry days is cauliflower, tomato and tarragon soup, whizzed up to thicken it up.  No calories either 
 
Freshly grated nutmeg is good too

I make an oriental soup with chicken and or prawns and that is flavoured with a tin of creamed sweetcorn soup, garlic, ginger, spring onions, soy and chilli and noodles added. You can add an egg too to make it more main course.  Squeeze of lemon before serving

[Growster...]

With parsnip, you have a huge variation in flavour, and as they get all silly from now on, chuck one in the mix!

And all the leeks you can find too...

[sunshineband]

I like lemon in chicken broth 

[Madame Cholet]

ups forgot to say i'm vegetarian, thanks of the ideas never thought of nutmeg started some sorrel so that will be good for next year too oow I've got some soy sauce in the cupboard too.

Yes got lots of leeks, 150ish and parsnips too just started on them, will start the leeks once the onions have run out too and the j artchokes once the tops have gone.

[sunshineband]

Green coriander is rather nice in dhal soup, and white bean soup takes well to thyme 

[angelavdavis]

I add sage to squash for soup.  I also make carrot and butter bean soup with added thyme.

[New shoot]

Lovage is an interesting flavour for veg soups - its a big plant, so needs room but adds a curryish note 

[arugula]

ups forgot to say i'm vegetarian,

I like thyme in mushroom soup.

[Mrs Bee]

Ah, forgot you were a veggie. Sorry.

You can make a light leek and sorrel soup, or a thicker leek, sorrel and potato soup, or use a mix of lettuce and sorrel when you have a glut of lettuce.

Next year when we have a glorious summmer and growing time and the slugs and snails don't get them first. 'Cos next year will be great.

[compostqueen]

Sorrel is delicious. I mostly eat the small leaves on my salad but soup is just the thing this weather and they are still quite leafy at the moment.

I think the general consensus is that herbs are a boon to soup making