Vegetable Soup

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. Potato + oniontop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Carrot + potatotop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

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

4. Carrot + oniontop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Parsnip + potatotop 6% of all pairs
   Smell alikemoderate
   Cooked together353 recipes

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

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

What each ingredient does

Plain stock

Forms the liquid base that carries the flavor of the whole soup.

Carrots

Soften during cooking and release natural sweetness into the broth.

Parsnips

Soften during cooking and add a mild, sweet earthy flavor to the broth.

Potatoes

Release starch that lightly thickens the broth and gives it body.

Onions

Soften and add savory depth and aroma to the broth.

Extract of beef

Adds savory, meaty flavor and deeper color to the broth, as the record states.

Swap the parsnip

How well each one fits the dish's main ingredients (carrot, potato, onion, beef):

1. Leekfits better
2. Chivefits about as well
3. Turnipfits about as well
4. Parsnipthe original

Fit is the average pairing score against carrot, potato, onion, beef. Candidates are from the same food group and used in at least 100 recipes.