Universal Soup Framework:

Step 1: Mirepoix

• 1 large yellow onion, diced
• 3 ribs of celery, diced
• 2 medium carrots, diced

‍Step 2: Vegetable(s) of Choice

• Pick any vegetables you want or like. Every vegetable is going to add a different flavor, texture, look, and overall vibe.

Step 3: Flavor Enhancers

• This could be spices, a flavorful paste, MSG, aromatics, herbs. Whatever you do, just make sure that it can be blended. If you’re putting herbs in there that have woody stems, pick off the leaves and discard the stems. See notes for a list of my favorite flavor enhancers.

Step 4: Cooking Liquid

• Chicken stock, beef stock, vegetable stock, or dashi - heck you could even JUST USE WATER if you want the pure flavor of the vegetable. Add just enough to cover, barely above the surface. Bring to a boil and simmer until you’ve rendered the vegetables fall-apart soft.

‍Step 5: Blend and Finish

• During this stage you’ll blend until smooth with an immersion blender or regular blender. You could even do this in a food processor in batches, but be careful not to cause overflowing which can easily happen in a food processor. If you don’t have a blender, you could also just leave it chunky or pass it through a fine mesh strainer to get the vegetables more fine. Season to taste with salt to make sure it’s to your liking. At this point you could add a cooked protein, you could stir in some heavy cream to make it creamy, you could sprinkle in something crunchy like toasted nuts, croutons, and finish it off with fresh herbs like thinly sliced chives. THERE ARE NO RULES HERE. Serve and enjoy!

Vegetable Soup Directions

1. In a large heavy bottomed pot set over medium heat, add in your olive oil. Add the celery, carrot, and onion. Season lightly with salt and stir. Cook, stirring occasionally, until the vegetables are softened but not browned, about 2-4 minutes. 
2. Add a little bit more oil. Toss in the yellow squash, leeks, potatoes, bell pepper, and mushrooms. Salt, stir, and saute for 2-3 minutes. Reduce the heat to medium-low, cover, and sweat for about 5 minutes, stirring occasionally. 
3. Fold in the garlic, gochujang, and tomato paste. Increase the heat to high and saute until fragrant, about 1-2 minutes. 
4. Pour in the chicken stock and shirodashi. Add more liquid if necessary - you want to just barely cover the vegetables. Bring to a boil, then reduce to a simmer, and cover. Cook, stirring occasionally, until the vegetables are fall-apart tender, about 15-20 minutes (see notes).
5. Transfer the mixture to the base of a blender. Process on high until as smooth as possible. Strain through a fine mesh strainer and return to the pot. Heat over low until simmering. Season to taste with salt.
6. Ladle a generous amount into a bowl and top with a drizzle of heavy cream, croutons, and chives. Serve and enjoy!

‍Notes:

• The cook time will depend on what texture you want for the final product - more cook time yields a softer vegetable. If you choose to serve the soup without blending, you will want to cook the vegetables just until tender. If you choose to serve the soup blended, you will want to cook the vegetables until extremely soft.

Joshua's Favorite Flavor Enhancers

1. Garlic
2. Ginger
3. Tomato paste
4. Gochujang
5. Miso 
6. Harissa
7. Ssamjang
8. Sambal
9. Curry Paste
10. Bouillon Cubes
11. Parsely
12. Thyme
13. Dill
14. Oregano
15. Mirin
16. Soy Sauce
17. Acids (vinegars, lemon juice, lime juice) - use sparingly
18. MSG
19. Red Pepper Flake
20. Cumin
21. Ground Coriander
22. Paprika
23. Black Pepper
24. Dries Chilis
25. Bay Leaf, remove after cooking
26. Masala Spice

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