Chop chop

Making veggie soup for the week.

 

First, make sure your knives are sharp! Blunt blades are recipes for accidents.

 

At this point, the chopped onion and garlic have been softened and now the veggies are going to be sauteed.

 

A mixture of things that were lying around the fridge and pantry. Use them up before they go off.

 

Brussels sprouts

Celery

Red onion

Sweet potato

Butter beans

Green bell pepper

Garlic

Dried mixed herbs

Chopped basil leaves

Button mushrooms

Vegetable stock

Chicken stock

Pepper

Salt

Flour (for thickening towards the end)

 

Gemini tells me this as the '7 points for making soup' - seems logical.

 

Base with aromatics:

Start by sautéing onions, celery, and carrots (or other aromatics depending on the soup) to develop foundational flavors.

Good quality broth:

Use a well-made stock or broth as the liquid base for your soup.

Sauté vegetables:

Properly sautéing vegetables before adding liquid helps enhance their flavor.

Stagger vegetable additions:

Add vegetables that cook faster towards the end of the cooking process to maintain their texture.

Simmering:

Allow the soup to simmer gently for a period of time to allow flavors to blend.

Seasoning:

Season with herbs, spices, and salt gradually throughout the cooking process, tasting as you go.

Consistency adjustment:

Depending on the desired texture, you might need to puree some of the soup or add a thickener.

 

Done