Chef's Daily Vegetable Soup

Steps

How to make it

Prep 10 min · Cook 25 min

1. Chunk 1/2 carrot; cut 1/4 onion into fine strips; slice 100 g cabbage; chunk 1 tomato (score and blanch to peel if you like).
2. Heat 1 tsp olive oil in the pot over medium; stir-fry onion 1–2 minutes until translucent and fragrant.
3. Add carrot and cabbage; stir-fry about 2 minutes until slightly softened and volume shrinks a little.
4. Pour in 800 ml water; bring to a boil over high heat, then cover and simmer on low about 12 minutes until root vegetables are tender.
5. Uncover; add tomato and simmer 5 minutes more until tomatoes release juice and soften.
6. Season with a pinch of salt and black pepper to taste and serve.

Tips & storage

Make it easier

• Simmer with chicken bones or kombu for a deeper base.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate up to 2 days; freeze up to 1 week; do not boil hard when reheating.

Substitutions