So, how do those great, healthy soups all begin? Besides digging out your favorite stock pot or extra large ladle, what do most soup recipes call for up front? A mirepoix, a soffritto or maybe even a "Holy Trinity?" Call them what you want, but they all are a convivial gathering of aromatics, occasional herbs and spices and usually a bit of fat to get the party started.
These various flavor combinations go by different names in different cuisines, but they always play an upfront role in how that soup turns out. They provide a foundation of flavor to distinguish it from one healthy pot to another.
How to Make a Flavor Base For a Healthy Pot of Soup
1. Prep and gather your tools. Most soup recipes begin by gathering a flavor base. These flavor bases originating from around the world usually break down into three or four aromatic vegetables, sometimes herbs, and occasionally a small bit of fat. Asian cuisines often add freshly ground spices as well.
2. The veggies play a star role. The vegetables, cut into uniform small pieces, make up the largest part of the flavor base and are typically given a slow, easy start over low heat to extract the flavor. Many flavor bases are only vegetables depending on the cuisine.
Don't miss this: Stumped for ways to get more veggies in your diet? Find lots of ways to bring healthy vegetables to your table right here.