No, the secret is not soup powder. I actually don’t use soup powder or MSG in any form at all.
The secret is sauteeing the vegetables a loooong time. Here is an example of how I make vegetable soup that people plutz over.
Just keep in mind that the following things might change from soup to soup:
- Which vegetables I use.
- Sometimes I will use some spices like dried oregano, basil or bay leaves.
- Once in a while I’ll spend less time cutting the vegetables small and I’ll puree it in the end.
The always successful vegetable soup recipe
This soup serves around eight people.
Basically assume that all vegetables should be chopped small.
- 1 huge onion
- 3-5 carrots
- One piece of pumpkin
- One bunch/package of broccoli
- One container of fresh mushrooms
- Olive oil
In a fairly large pot, add enough oil to cover the bottom. Don’t be too stingy.
Heat the oil and meanwhile peal, clean and chop the onion. Place the onion in the pot.
While the onion is sauteeing, prepare the other vegetables. As each one is ready, add it into the pot.
Mix the vegetable as necessary. Raise/Lower temperature as necessary. Add oil as necessary.
Once all the vegetables are in, boil a kettle of water and let the vegetables continue sauteeing.
When the water is boiled, make sure the burner is on high and pour the water it into the pot. The water should cover the vegetables plus around another 2-3 cm.
Lower the temperature as long as the soup stays at a simmer.
Add salt and or other spices to taste.
Cook at a simmer for 10-45 minutes.
Serve with a smile.