Veg Stock powder 2 tbsp (try 2.5 tbsp)
Any veg, frozen broccoli (tiny pieces), sweetcorn
Potatoes (small pieces)
1/4 tsp ground dried mushrooms (try 1/2 tsp) 3/4 tsp?
Trahanas (veg) 1/2 cup
Add onion!!!
Shredded Carrot/Cabbage Mix
Boil everything (except quick cooking veg and trahanas) until almost done then add the grain (and quick cooking/shredded veg if using) and boil for an additional 10 minutes.
TIPS:
Miso 1/2 tbsp too much, fermented taste. Try 1/2 tsp NOTE! Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock.
Soy sauce?
Chilli?
Cumin, Corriander, Curry Powder?
Add lemon juice at end for flavour?
Nutritional Yeast?
Garlic
I use soy sauce or miso or vegemite in my soups for that fuller flavour – the other thing that I find that works if I don’t have the others on hand is to properly caramelise my onions first and adding water to them to stop them from burning, then repeating the process a few times. Then I can get away with a quick addition of spinach/peas/broccoli without a stock. The other thing that I find works well is adding fruit juices (like lemon, lime or orange .- especially to carrot, spinach or pea soups) and fresh herbs just before serving and no stock needed as long as I have seasoned well.
