I looove soups, but I mainly eat vegetables and I do not use any store-bought spice mixes or "stocks". I also do not eat dairy for other reasons. And I also do not fry things.
I remember my grandma making nice, thick soups, ones that are not so watery... But I really don't know how to make them! My soups are either watery or they're overcooked.
So what is the key to making a soup that is thick and isn't overcooked? Or is there no key, it just depends? If that is so, then I want to know what it depends on. :-)