Soups Without Stock

Name: Soups Without Stock
Ingredients: 1 medium Onion, finely chopped (Adds a base flavor to the soup.); 2 cloves Garlic, minced (Adds a pungent flavor.); 2 medium Carrots, diced (Adds sweetness and texture.); 2 stalks Celery, diced (Adds a savory flavor.); 2 medium Potatoes, peeled and diced (Adds body and creaminess.); 6 cups Water (Forms the base of the soup.); 1 teaspoon Salt (To taste.); 0.5 teaspoon Black pepper (To taste.); 1 leaf Bay leaf (Adds aroma.); 2 tablespoons Fresh herbs (parsley, thyme, or rosemary), chopped (For garnish and added flavor.); 2 tablespoons Olive oil (For sauteing vegetables.)

A basic guide to making soups without the need for pre-made stock, focusing on fresh ingredients and simple techniques.

Ingredients

1 medium Onion, finely chopped (Adds a base flavor to the soup.)
2 cloves Garlic, minced (Adds a pungent flavor.)
2 medium Carrots, diced (Adds sweetness and texture.)
2 stalks Celery, diced (Adds a savory flavor.)
2 medium Potatoes, peeled and diced (Adds body and creaminess.)
6 cups Water (Forms the base of the soup.)
1 teaspoon Salt (To taste.)
0.5 teaspoon Black pepper (To taste.)
1 leaf Bay leaf (Adds aroma.)
2 tablespoons Fresh herbs (parsley, thyme, or rosemary), chopped (For garnish and added flavor.)
2 tablespoons Olive oil (For sauteing vegetables.)

Instructions

1In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2Add the diced carrots, celery, and potatoes to the pot. Stir to combine. Pour in the water, add the bay leaf, salt, and pepper. Bring to a boil.
3Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.
4Remove the bay leaf. Stir in fresh herbs. Serve hot.