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
Ingredients
Directions
Make the broth
Place the soup bone in a pot of cold water and bring to a slow boil for 3 hours, skimming off fat occasionally.
Prepare the vegetables
In another pot, add the finely chopped vegetables: cabbage, carrots, onions, turnip, green peas, and celery.
Strain the soup from the beef into the pot of vegetables at about 11:30 AM.
Add the oatmeal, noodles, or dumplings to the vegetable pot.
Finish and serve
Cut the cooked meat into small squares and add it to the soup.
About 15 minutes before serving, add the chopped tomato and parsley.
Season the soup and vegetables with salt, pepper, and a dash of cayenne.
Remove the celery leaves before serving.
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.
-
Carrot + celerytop 1% of all pairsSmell alikestrongCooked together10,173 recipes
Shared aroma: myristicin (spice, warm).
-
Carrot + turniptop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
-
Cabbage + turniptop 2% of all pairsSmell alikestrongCooked together897 recipes
Shared aroma: coumarin (sweet, hay).
-
Turnip + celerytop 2% of all pairsSmell alikemoderateCooked together4,418 recipes
Shared aroma: coumarin (sweet, hay).
-
Celery + tomatotop 4% of all pairsSmell alikemoderateCooked together3,377 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Soup bone
- Slow simmering releases flavour and gelatin into the water, giving the broth body.
- Carrots
- Add natural sweetness and colour as they soften in the broth.
- Onions
- Build savoury depth as they soften and release their sugars during cooking.
- Cabbage
- Adds mild sweetness and texture as it cooks down in the soup.
- Oatmeal or noodles or dumplings
- Absorb liquid and thicken the soup while adding body and starch.
- Tomato
- Adds acidity and brightness to balance the rich broth.
The step that matters
Skimming the fat during the simmer. Fat that is not skimmed as the bone simmers stays in the broth and makes the soup greasy and heavy on the palate. Skimming occasionally keeps the broth clean and lighter.
Swap the peas
How well each one fits the dish's main ingredients (cabbage, carrot, onion, turnip, celery, meat, tomato):
- Beansfits better
- Lentilsfits better
- Chickpeafits better
- Peasthe original
Fit is the average pairing score against cabbage, carrot, onion, turnip, celery, meat, tomato. 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
You might also like
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Meatless Tomato Soup23 recipes
Tomato Soup526 recipes
Green Peas229 recipes
Carrot Soup134 recipes