Vegetable soup is incredibly simple to prepare at home. Select your favorite vegetables, focusing on those that pair well together. Carrots, cabbage, leeks, onions, and potatoes create a creamy, naturally sweet broth. Start by sautéing the vegetables in butter until softened. Add just enough water to cover them, bring to a simmer, then blend everything smooth with an immersion blender. Serve hot for a comforting meal.
For pumpkin soup, use just a quarter of a pumpkin—saving the rest for future batches. Cut it into small pieces and sauté in a pan. Cover with water and simmer until tender. Stir in fresh cream, salt, and pepper, then blend until smooth. For extra flavor, add a pinch of ground nutmeg or fresh parsley.
Onion soup is straightforward but benefits from a bit more cooking time—plan accordingly. Slice 5 onions and sauté them in butter and a touch of oil over low heat until golden, about 10 minutes. Sprinkle in a tablespoon of flour and stir well. Deglaze with 25 centiliters of white wine and 1 liter of water, then bring to a boil. Add two chicken bouillon cubes for depth. Simmer on low for 20 minutes. Place a slice of toast and grated cheese in each bowl, ladle in the soup, top with more cheese, and broil until bubbly and browned.
