Eggplant can make a soup taste richer, silkier, and more satisfying, but only if it is prepared well. Undercooked eggplant can feel spongy. Overcooked eggplant can disappear into the pot. Season it too lightly, and it tastes flat. Season it with a little care, and it becomes one of the best vegetables for building deep, cozy flavor.

Brussels sprouts can turn a simple pot of soup into something deeper, cozier, and more interesting. The trick is treating them with care. Toss them in raw and boil them too long, and they can taste bitter or sulfurous. Trim, season, and cook them well, and they become tender, nutty, and slightly sweet.