Vegetable soup

Not as such, but IMO onions and celery, plus as many other veg as you can include, plus good stock cubes, are a must.
I don’t often blitz mine* so any green veg go in just for the last few minutes.

*Not unless it’s a ‘root soup’ - potatoes, onions, carrots, swede, celeriac, turnip. And curried parsnip soup is very easy and tasty in winter!

I simply use up what’s in the veggie drawer in the fridge. Add some seasoning and herbs ………blitz when cooked……..enjoy!

Don’t think there’s and hard and fast rules with soup making other than being mindful about the quantity of ingredients that have a stronger flavour as they can overpower the end result.

If you can use a homemade stock otherwise a quality cube or carton.

Chop vegetables and gently sauté, now make a cartouche (damp baking paper to cover the vegetables in the pan, this locks in flavour and moisture) put a lid on the pan and cook on a very low heat adding a bit of stock if necessary.

When vegetables are cooked add stock and simmer for a few minutes before blending.

Never boil soup.

I'm another who just uses up whatever needs using including the end of bags of frozen veg as well as fresh. I always make chicken stock when we've had roast chicken but if I haven't got any in the freezer I use the vegetable or chicken stock pots and often grate bits of "past their best" cheese into the soup. I'll add milk or cream to soups that I blitz or white beans if I have some left from a recipe. All my soups are basically about clearing up leftovers or using veg we've grown ourselves. Lunch today is a soup of frozen broccoli, spinach, courgettes plus the last crumbs of the Christmas stilton on an onion and celery base.

Roasted sweet potato, red pepper, red onion, celery, seasoning and herbs. After roasting for about 1/2 hour, transfer to soup maker, adding a vegetable stockpot and required amount of liquid, put on smooth setting. It is delicious and so tasty.

Any root veggies you like but include carrots, washed, skin left on. Simmer in stock until soft. Blend. Add cooking liquid/salt/pepper/cinammon and nutmeg to taste.

I just add anything around. Yesterday I made a very tasty soup with
4 carrots
1 red pepper
A heel of swede
1 leek.
4 tomatoes
A half pack of celery and some puy lentils.
Plus a jug of vegetable bouillon,.
Enough for eight portions
Not a bit of sugar or salt in sight

I agree with everyone else, most soups are adaptable and are great for using up whatever we have. This week I've made carrot and red lentil. As long as you have onions, garlic and whatever else you fancy, to give it flavour. I added some fresh ginger, cumin, and smoked paprika. Potatoes are a good thickener. The stock pots work well if you don't have any homemade stock, I don't these days. Just let it simmer and then blitz.

All of the above, plus I do add two tbs of nutritional yeast when making soup. It adds flavour as well as being highly nutritious.

I cook a chicken in the slow cooker on a bed of any root veg, celery, red pepper and red lentils with some chicken or veg stock. Leave for about 5hrs until the chicken falls off the bone. Shred some chicken into the soup and use the rest of the chicken anyway you want. Can be boosted with spices and or cream.

Made one yesterday but it wasn't tried and tested, more using up vegetables from the fridge which needed using up.

Proper chicken stock. Onion, a courgette (I peeled it), broccoli, cauliflower, swede, carrots, salt, pepper, herbs.

No celery (it makes me itch!)

Might put some Stilton in it today.

Any suggestions for those who can’t eat onions? I love soup but onions don’t love me. 😔

Cressy

Any suggestions for those who can’t eat onions? I love soup but onions don’t love me. 😔

Leeks?

Emmer Vegetable Soup

Onions, garlic, veg broth, tin of tomatoes, carrots, celery, cook until tender.

Add: green beans, parsley, salt, pepper, simmer.

Emmer cooked separately, added before serving.

Our daughters add Worcestershire at serving.

I use a couple of carrots and potato, squash, parsnip, garlic, chilli flakes and chicken stock, I rarely use onion.

What is Emmer, please?
Never heard of it.

Oh, just looked it up.
Not good for those who are coeliac or gluten intolerant, unfortunately.

We've no gluten worries. I believe only 1-2% people must be GF.

Emmer, Spaetzle, potatoes, rice, pasta, quinoa - are in our veg soups.

I believe only 1-2% people must be GF.

But a consideration when cooking for others.

Allira

^I believe only 1-2% people must be GF.^

But a consideration when cooking for others.

If cooking for GF others, GF is a consideration.

If cooking vegan, animal based products are a consieration.

Allergies are also a consideration.

I didn't read restrictions from OP.

LadyGracie

I use a couple of carrots and potato, squash, parsnip, garlic, chilli flakes and chicken stock, I rarely use onion.

I’ll try that. Always assume an onion is a must. 👍

Leeks might be worth a try Sago 🫣

The other day I added some leftover cheese sauce to my usual sort of multi-veg soup - I often make a bit too much cheese sauce on purpose, but have to tell dh not to help himself to what’s left in the saucepan!
It goes very well in a soup, ditto parsley sauce, if there’s any ever of that left over.

A hit with a visiting BiL who had developed intolerances to both gluten and dairy while on meds for cancer, was curried parsnip soup. He had 3 helpings!

Witzend

The other day I added some leftover cheese sauce to my usual sort of multi-veg soup - I often make a bit too much cheese sauce on purpose, but have to tell dh not to help himself to what’s left in the saucepan!
It goes very well in a soup, ditto parsley sauce, if there’s any ever of that left over.

Occasionally I've added leftover cauliflower cheese and it has been very successful.

Although DS would ask "I do not understand. What is this leftover cauliflower cheese?"