Saute onions, fresh garlic, in the pot using 1 tbsp olive oil.
• For every cup of chopped veggies, use approximately 2 cups broth [or water be used for a cheap imitation?]
• For every 2 cups broth, use 1 bouillon cube [or not?]
• For every 2 cups broth, stir in 2 teaspoons onion powder and garlic powder
• Bring everything to a boil and cook until the veggies are fully cooked [for approx how long?]
https://www.thegraciouspantry.com/clean-eating-build-it-yourself-vegetable-soup/
- Why have onions and garlic twice? Why not just saute more?
- Why broth and cubes?
Best Answer
Can water be used for a cheap imitation? Yes, though you'll probably want to use more bullion in this case, or else end up with a bland soup.
Use 1 buillion cube (or not)? Up to you. More bullion could add more flavor and will definitely add more salt (which is an important element of flavor). I note in the link you provided that they specify no-sodium bullion, so in that case you'll just be giving more enhanced flavor.
How long? [until fully cooked] It depends on the type of vegetables. Things like carrots and parsnips can take longer to soften, if you prefer to have soft vegetables in your soup. Potatoes will take a little less time, but still need to cook for a while. Other vegetables can get overcooked (very mushy) if simmered for too long. Some people don't mind mushy vegetables in soup; others do. In any case, I'd say after bringing to a boil, turn down the heat and try simmering for about 30 minutes. That should give time for flavors to blend. If you don't have particularly hard vegetables to cook, you might even try 20 minutes. Then taste. If some vegetables aren't tender enough for you, cook longer. (Unless you have large chunks of hard vegetables, it shouldn't take much longer -- perhaps 45-60 minutes at most; after that, you'll start to break down some of the most subtle vegetable components and lose some flavor.) If some vegetables get too soft for you, wait and add these more toward the end of cooking next time.