Vegetable soup hacks?
December 30, 2013 12:45 PM Subscribe
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup?
posted by janey47 to Food & Drink (23 answers total) 64 users marked this as a favorite
I am inclined to saute the onion and celery in olive oil, although I would be interested to hear if you disagree with olive oil (it's mainly that I have more olive oil than any other kind). I can't remember whether I used to use garlic or not. Do you use garlic? How about ginger?
I am inclined to use water & tomato paste as opposed to stock, so there's that.
I am inclined to use broccoli, carrots, a little squash, and red potatoes, and I am sure that I used to use other kinds of vegetables as well -- which veggies do you use? I'd like to use chard or bok choy -- have you used these? If so, in what order do you add them, and how do you prepare them to be added?
I think I used to throw a handful of rice in and/or orzo, but my current specs require that I refrain from gluten, so rice would still be okay but no pasta.
I recall using lots of fresh herbs, but I cannot for the life of me remember which ones, although I recall using thyme and I'm a big fan of watercress. Which herbs do you use?
Any other special tricks or tips, or herbs or seasonings that make your vegetable soup really special?
My goal is a rich red soup with lots of interesting tidbits and a hearty flavor, which I can serve with goat cheese (chevre) on top.
I bet this community has some awesome vegetable soup recipes. Pimp my soup, mefites!