I love soup—like really love soup. I can have it at anytime of the day, during any type of weather (yes even Summer!), for me it’s always a good time for soup.
Having lived in Peru for most of my childhood, I grew accustomed to the traditional ways of my household. At my house lunch was always served with soup first before the main meal—no light lunches here, ever.
So naturally, I grew up loving soup and when I moved to Canada it was no different, I always craved that warm feeling I got when drinking my soup.
And I am not talking about canned soup or the store bought ones either—I’m talking about real soups. Ones whose flavour comes right from the simmered garlic and onions and brewed stock from all its ingredients.
While I don’t think I’ll ever make soup as amazing as my mother's, I think I can make a pretty damn good stock. I crafted this recipe just last week when a recipe I was making called for some vegetable broth.
I didn’t want to use any store bought broth and since I had every kind of vegetable imaginable I decided to just make my own!
This recipe is great, easy, and versatile. You can conserve just the broth by taking out the vegetables or you can add chickpeas or any other kind of beans or pasta to make it a soup.
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