4 tips for a great vegetable soup
- The base: always start with a flavour base of finely chopped onions, garlic, celery and carrots sautéed in oil. This will give the soup depth of flavour. You can thank us later.
- The stock: use a tried-and-tested stock or brothfor maximum flavour. If you’ve got a little time on your hands, we can’t recommend making your own homemade versatile vegetable stock more.
- Keep it simple: if you’re new to making soup, keep things simple by featuring one or two veggies. Keep the flavours simple and complementary to the vegetables you’ve chosen. For example, butternut pairs well with curry flavours, orange juice and salty cheese like feta – but choose one pairing, rather than all three.
- Size matters: chop your vegetables to similar sizes so that they cook evenly. Keep in mind that green veg such as spinach, kale, broccoli and courgettes tend to cook quite quickly. To keep them firm (and brightly coloured), add them later on in the cooking process.
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