Start with layers of flavour
Onion, leek, carrot and celery make a reliable starting point. Cook them gently in oil or butter until soft and fragrant. That little bit of time gives your soup more depth than simply boiling everything in water.
Choose a stock that fits
Vegetable stock is light and versatile, chicken stock is rounded and savoury, and mushroom stock adds plenty of umami. Stock cubes are fine, but taste first: many ready-made stocks are already salty.
- Use bay leaf, thyme or parsley stalks for a fresh base.
- Add salt only after the stock has reduced.
- A little lemon juice or vinegar at the end makes flavours brighter.
Build a supply without waste
Collect clean vegetable peelings and trimmings in a bag in the freezer. Later, simmer them with water, herbs and an onion to make a mild vegetable stock. Avoid using too many bitter brassicas, as they can overpower it.