One of the things I love about being Vegan or even Vegetarian is that plants go with plants. There really isn’t a lot that goes into “meal planning.” There are obviously certain ethnic foods that combine specific produce to create the flavors of that culture, but when it comes to something like a vegetable soup, it really is just “whatever”. 🙌🏼 I love “whatever”!
We really enjoy a good soup. It is one of our favorite meals because it always tastes better the next day, but it’s also so very easy and affordable. I love the flexibility of flavors and creative combinations. There is also something so very comforting about a bowl of hot soup and some fresh bread or a grilled cheese sandwich.
My husband has yet to have a soup I’ve made that he hasn’t loved, especially just a classic vegetable soup. I have to agree and you don’t have to be a chef to make a delicious soup! Mediocrity in the kitchen is perfectly acceptable in this case! Yay!
Personally, I have a three rules of thumb with veggie soup:
- Keep the base the same – sautéed garlic, onion, celery, carrot, and vegetable broth (usually 4-6 cups)
- Use FRESH produce! No frozen or cans! This really is huge, it affects the flavor, texture, and just everything. Fresh is ALWAYS best. I feel strongly about this if you couldn’t tell. But it really is the biggest issue in all Vegan and vegetarian cooking! So be Fresh and use Fresh…😏
- Herbs are always delightful taste sensations.
– sauté 1 yellow onion chopped, 4 cloves of garlic minced, 1 large carrot chopped and 1 stalks celery diced in about 2tbsp olive oil.
– add whatever herbs you are planning (I usually go for thyme, basil, oregano and sometimes I’ll throw in some tarragon).
– when everything is nice and tender add whatever else you are planning on using. Pour in your veggie broth, cover and simmer until everything is tender.
– season with salt and pepper to taste.
Note: if you’re using something like rice, pasta or lentils, cook them separately and add at the end.
It really is that simple!