One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too).
Assumptions & Procedure
- Almost all the recipes I researched online called for getting translucent onions first, which I did
- Added potatoes to this mix and tried to brown the potatoes for texture
- Green beans and matchstick carrots went in
- When potatoes seemed to turn a different color, I started becoming uneasy because the onions were getting very, very brown but the potatoes weren't. I panicked at this point and added water and herbs - bullion, marjoram, basil, bay leaf, 5 peppercorns and a tiny amount of rosemary as per this
- Brought to a boil, then simmered for 5 mins
- Added sprouts and bok choy as they are faster cooking
- Simmered for 5 mins
- Panicked that maybe the bok choy was not cooking, so brought to a boil then down again to a simmer
Outcomes & Questions
- Herbs did not "meld" with the soup and wound up sticking to the bottom despite stirring, so I got a mouthful of marjoram at the bottom of my bowl. Why did they sink to the bottom? Should I add larger amounts of the spices for more "meld power?"
- I never did get the texture I wanted from the potatoes. Is getting a crispy potato texture not really possible in a veg soup?
- Green beans got very army green toward the end. Should I have just added them in with the water and spices?
- Lastly, it had a diet-ey, cabbage-ey flavor/smell about it, which transported me to Weight Watchers meetings in the 70s/80s. How do I prevent this? I'd like a vibrant, fresh soup, not one reminiscent of a moldy, old school cafeteria.
Please let me know if there are too many questions in this post. I don't mind splitting them up but I thought it would be more for convenient for fellow newbies to find veg soup answers in one go.