I used herbs de province which gave it a really nice flavor profile. The vegetables were just the right texture but it was still missing something, kind of bland. I added some onion powder and extra garlic, kicked up the salt/pepper/lemon, and a couple of handfuls of shredded cheddar and that did the trick. Right before adding the cheddar I strained out some of the herbs because they were chunky and affected the texture. (The flavor stayed) I wanted to bulk the soup up a bit so I added a bag of garlic quinoa/brown rice mix and it all came together very nicely 👌
