UNIVERSAL VEGETABLE SOUP BASE
A flexible one-pot base for soups and stews
This simple soup base starts with onion, carrots, oil, and optional spices, then builds into a hearty vegetable soup or stew with potatoes, vegetables, and red lentils.
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
INGREDIENTS
Base
- 3 tbspvegetable oil
- 1 mediumonion, diced
- 2 mediumcarrots, diced
To finish
- salt, to taste
INSTRUCTIONS
- 1
Heat the vegetable oil in a large pot or cast iron pot over medium heat
- 2
Add the diced onion and saute until transparent and slightly yellow, but not brown
- 3
Add the diced carrots and saute for about 2 minutes
- 4
Add any spices you like, if using, and let them warm in the oil with the onion and carrots for about 1 minute
- 5
Add the potatoes, red lentils, and any vegetables you want to use, such as cabbage, sauerkraut, kale, or tomatoes
- 6
Pour in enough water to cover well and bring the soup to a gentle boil
- 7
Reduce to a simmer, season with salt and pepper, and cook until the potatoes and vegetables are tender
- 8
Taste and adjust the seasoning
- 9
Use as a vegetable soup on its own or as a base for other soups and stews
NOTES
A cast iron pot works beautifully, but any pot will do. This is a universal base, so the vegetables and spices can be changed depending on what you happen to have at home. You can keep it very simple with just black pepper, or make it richer with curry-style spices. Red lentils add body and make the soup more filling. This base is easy to make ahead, freezes well, and is ideal for busy days.
NUTRITION FACTS
PER SERVING (6 SERVINGS)
* Percent Daily Values are based on a 2,000 calorie diet.