How to Prepare Soup in a Pot
The word “soup” originates from the French word potage, which means “pot.” All you really need is a deep pot, some vegetables, liquids, and seasoning. You can also enhance your soup by adding ingredients like chicken, meat, or legumes. Soup is one of the oldest dishes humanity has prepared, dating back to when we first learned to combine a pot and fire.
Because soup is so simple and versatile, everyone makes it their own way, and it almost always turns out great. Below is a general guideline to help you understand the principles of soup-making and unleash your creativity.
Basic Steps for Making Soup in a Pot
Choosing the Base Vegetables
The foundation of most soups is fresh vegetables. During cooking, vegetables release their flavors and deepen the soup’s richness. Commonly used vegetables for soup bases include onions, carrots, celery, and zucchini.
Adding Vegetables and Thickening Ingredients
After sautéing the base vegetables, you can add other main vegetables or ingredients like barley, lentils, beans, pumpkin, sweet potatoes, potatoes, and more—whatever you feel like! You can do this before or after adding the liquid. If you do it beforehand, it’s a good idea to season the ingredients while they cook with the base vegetables and add the liquid shortly after.
Cooking the Soup
Allow the soup to simmer in the liquid until all the vegetables are soft and cooked through. You can continue cooking the soup on low heat for longer to deepen its flavors. While simmering, I typically cover the pot, but you can also make soup with an open pot. If the soup reduces too much, feel free to add more liquid.
Seasoning
Salt and freshly ground black pepper are essential. Depending on the type of soup, you can also use turmeric, sweet paprika, or other spices. Fresh herbs like parsley, cilantro, dill, or celery leaves can enhance the soup’s flavor profile. Add these at different stages of cooking for varied effects—even at the end or just before serving for a fresh finish.
Preparing a Stock Base
Water alone can make a delicious soup when combined with well-sautéed base vegetables. However, adding vegetable or chicken stock can take the flavor to the next level.
To make your own stock, simmer vegetables, chicken parts, or any other ingredients you’d like to base your stock on in boiling water for about an hour (or longer for a richer flavor). Once the stock is ready, strain it before adding it to the soup pot.
Tips for Making Soup in a Pot
- Sautéing the Base Vegetables
Use medium heat to gently cook the vegetables, allowing them to release their full flavor without burning. Properly sautéed base vegetables will soften and integrate into the soup during the simmering process. If they get slightly caramelized, that’s fine and can even add depth to the flavor. - Adding Herbs
I almost always include fresh herbs in my soup. Often, I add them to the pot just after the liquid has come to a boil and let them simmer with the soup. For instance, I like adding celery leaves with thickening vegetables before the liquid, while dill often goes in near the end of cooking.