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How to Cook Soups  in Saladmaster

Soup: It’s the easiest way to warm up your kitchen on a cold day and feed yourself and your family in one delicious and healthy bowl. But you don’t need a recipe to make soup — especially if you have a clutch of miscellaneous vegetables hanging out in your crisper. Nearly any vegetable can be turned into soup with a little time and effort.



  1.  Preheat a large soup pan ( 7 Qt, 5Qt, 10Qt) over medium heat.

  2. Sauté your aromatic vegetables (onion, garlic, celery, carrot).

  3. Cook your meat if necessary

  4. Add your  broth or liquid and base of soup (veggies, and spices.)

  5. Taste and adjust.

  6. Allow to simmer Medium - click - low 30 mins

  7. Taste and adjust again.

How To Make Soup from Any Vegetable


1 to 2 pounds vegetables

Aromatics, such as onion, garlic, or leeks

Salt and pepper

4 to 6 cups broth  water + bouillon cubes


Choose and weigh 1 to 2 pounds of vegetables.  Chose the ones that needed to be used up the soonest.

Cut up the vegetables and aromatics

Preheat stockpot add oil- but optional

Sauté the aromatics leeks, garlic & onions first and cooked gently until they were fragrant and soft, about 5 minutes.

Brown the vegetables. Then add hard veggies like carrots potatoes, cauliflower and continued cooking for several minutes. The vegetables softened slightly and browned around the edges.

Season the vegetables. It's best to season the vegetables at this point, especially if you're using low-sodium broth. Vegetables need salt and pepper, and if you are adding other seasonings such as spices or dried herbs, add them now so they flavor the soup from the ground up

Add the broth. Add 4 to 6 cups of broth and bring to a simmer. Add a sprig of fresh herbs now if desired.

Cover and simmer. Turn the heat down to low and cover the pot. Let cook for about 30 minutes, then check the soup. Are the vegetables as soft as you would like? If you want to leave the vegetables intact, take the soup off the heat now. If you want the vegetables very soft for puréeing, keep cooking until they are falling apart.

Taste and season. Whether you are leaving the vegetables intact or puréeing the soup, make sure to taste the soup as it finishes cooking. A bland soup is no one's fault but the cook's! If it seems flat, add some vinegar or lemon juice. If it is too salty, thin out with some extra broth .

Puree if desired: Once the vegetables are very soft, you can puree the soup in a blender or with a stick blender if you like. Rewarm gently after blending.

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