To lift a soup or stew whose spices have mellowed during a long simmer, The Kitchn recommends adding a small pinch of the same spices in the final 5 to 10 minutes. The article says about 1/4 teaspoon can add brightness without losing the spices’ punch.
Dry spices become milder as they cook for a long time. Adding more at the start can make soup dusty or grainy, while a late addition gives the rawness a few minutes to cook out without dulling the flavor.
Add seasoning gradually, then stir thoroughly and wait a minute before tasting so it disperses evenly. Use a lighter hand with subtle, brothy soups; heartier soups such as minestrone can handle more assertive seasoning.
