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Vegetable Soup

A broth of assorted vegetables simmered in water, finished with salt and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Vegetable Soup

Why it works: Carrot and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,097 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Vegetable Soup

Ingredients

Directions

Prepare

  1. In a large pot, heat the oil over medium heat.

  2. Add the onion, green beans, carrot, green pepper, celery, tomato, parsley, parsnip, and cauliflower.

  3. Sauté the vegetables for a few minutes until they begin to soften.

Simmer and serve

  1. Pour in the water and bring to a boil.

  2. Reduce heat and simmer for one hour.

  3. Stir in the salt and milk before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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 + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: myristicin (spice, warm).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together484 recipes

    Shared aroma: myristicin (spice, warm).

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 cooks, building the base flavor of the soup.
Parsnip
Adds natural sweetness and body to the broth as it simmers.
Milk
Adds richness and a mellow, creamy note to the finished soup.

Swap the green beans

How well each one fits the dish's main ingredients (onion, carrot, pepper, celery, tomato, parsley, parsnip):

  1. Turnipfits better
  2. Okrafits better
  3. Capsicumfits better
  4. Green beansthe original

Fit is the average pairing score against onion, carrot, pepper, celery, tomato, parsley, parsnip. 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.

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