11 Tips for Making Great Vegetable Soups
1. Start with a Great Broth
I firmly believe that the quality of a broth can either make or break the soup. Whether or not you choose to spend time making a rich homemade broth (always the best), there are definitely better and worse bouillon choices. Some are under-salted, some over-salted, and a good deal contain MSG and other unpleasant additives. Some are just straight-up bland.
My favorite bouillon cubes come from the local health food store, hand-packaged and unbranded, containing only dried vegetables, herbs and salt. I also like the brand Celifibr, who not only makes vegetable bouillon cubes, but vegan chicken and beef ones as well.
If you’re motivated to make your own broth – and power to you if you are – it’s really as simple as throwing a bunch of rough-chopped veggies in a pot, covering them with water, simmering them for a couple of hours and then straining the mixture so you’re left with a clear, golden broth. I find carrots, onions, garlic and celery to be essential, and love adding a bunch of fresh parsley, a couple bay leaves and a small sprinkle of whole peppercorns. Plenty of other vegetables and herbs can be used for broths as well, depending on what’s in season and/or in your fridge. Of course, don’t forget the salt!
Click photos for the other great tips