Basic Vegetable Soup
As you might expect from the name, this is a fairly plain soup of broth and vegetables. It is common fare in the fall when fresh vegetables are abundant and the days have started to get shorter and cooler.
There are many different regional variations on the vegetable soup theme. Almost all include the staples of carrot, onion, and celery. Potatoes are a common method of adding bulk and starch. Other variations might include various herbs and spices, fresh or dried beans, cabbage, tomatoes, zucchini, mushrooms, chilies, or parsnip. Renditions from the Tarnished Coast will often include leafy greens such as spinach or kale.
I have kept the ingredient list minimal for this version. Producing a soup that is very basic indeed but still quite palatable in its own right and a wonderful starting point for many of the regional variations.
Basic Vegetable Soup
2 parts vegetable stock
1 part staple soup vegetables
salt to taste
Simply combine your vegetable stock with your soup vegetables and season to taste. I prefer a ratio of roughly one part vegetables to two parts stock. As for seasoning, I find that one large pinch of coarse sea salt is enough for about 1.5-2L of soup, depending on how salty you like it.
There are many different regional variations on the vegetable soup theme. Almost all include the staples of carrot, onion, and celery. Potatoes are a common method of adding bulk and starch. Other variations might include various herbs and spices, fresh or dried beans, cabbage, tomatoes, zucchini, mushrooms, chilies, or parsnip. Renditions from the Tarnished Coast will often include leafy greens such as spinach or kale.
I have kept the ingredient list minimal for this version. Producing a soup that is very basic indeed but still quite palatable in its own right and a wonderful starting point for many of the regional variations.
Basic Vegetable Soup
2 parts vegetable stock
1 part staple soup vegetables
salt to taste
Simply combine your vegetable stock with your soup vegetables and season to taste. I prefer a ratio of roughly one part vegetables to two parts stock. As for seasoning, I find that one large pinch of coarse sea salt is enough for about 1.5-2L of soup, depending on how salty you like it.
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