Skip to main content
Drink

Vegetable Soup

A clear soup made with carrots, French beans, cabbage, celery, leek, onion, garlic, bay leaf, peppercorns, Worcestershire sauce, and salt.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓
Vegetable Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Vegetable Soup

Time10 minutes

Ingredients

Directions

Prepare the vegetables

  1. Wash all the vegetables thoroughly.

  2. Peel and cut the carrot and French beans. Preserve carrot peels.

  3. Chop onion and cabbage into 1 cm cubes. Slice the garlic.

  4. Boil carrot and beans in extra water for 10 minutes. Strain and keep aside.

Make the soup

  1. In a soup pot, heat oil.

  2. Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.

  3. Add water and bring to a boil.

  4. Cook uncovered on medium flame for 10 minutes.

  5. Strain the stock into a fresh pot.

  6. Add cabbage, boiled carrot and beans. Stir the mixture.

  7. Add salt and Worcestershire sauce. Bring to a boil and serve hot.

Nutrition, whole recipe (rough)

264Calories
7 gProtein
14 gFat
31 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Carrot1 medium (61g)25
Soy Sauce1 tbsp (15ml)9
Celery1 stalk (40g)6
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
French Beannot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Beans + leektop 3% of all pairs
    Smell alikestrong
    Cooked together51 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cabbage + leektop 3% of all pairs
    Smell alikestrong
    Cooked together214 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Softens and sweetens as it fries, building the base flavour of the stock.
Garlic
Adds aromatic pungency that mellows and deepens during frying and simmering.
Carrot
Contributes sweetness and body; its peels add flavour to the stock.
Cabbage
Adds bulk and a mild sweetness while staying tender-crisp in the hot broth.
French beans
Add texture and fresh vegetable flavour to the finished soup.
Celery
Contributes savoury, aromatic depth to the stock base.

The step that matters

Strain the stock into a fresh pot. Straining removes the fried aromatics, peels and peppercorns so the broth is clear and the vegetables added afterward cook in clean liquid rather than gritty sediment.

Swap the clove

How well each one fits the dish's main ingredients (carrot, beans, cabbage, celery, leek, onion, garlic):

  1. Parsleyfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against carrot, beans, cabbage, celery, leek, onion, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More vegetable soup recipes

Spring 46Beef 45Winter 31French 11Lentil 9Clear 8 See all 425 →

You might also like

Raspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipesLemonadeLemonade126 recipes