Vegetable soup

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

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.

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.

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.

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 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.

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!