Daily Soup Recipe

Prepare the aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and foam subsides, add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste, forming a light roux. This helps slightly thicken the soup and adds body.

Add liquids and herbs

Gradually pour in the stock while stirring to avoid lumps, then add the water, bay leaf and thyme. Increase heat to bring the mixture to a gentle simmer.

Season and simmer

Add salt and pepper. Reduce heat to maintain a low simmer. At this point choose appropriate optional seasonal add-ins (see next section) and add them now so they cook through with the base. Simmer uncovered for 15–25 minutes, until all vegetables and any added starches or lentils are tender.

If using diced potatoes or butternut squash: add them with the liquids so they have 15–25 minutes to become tender. If using green lentils: add them with the liquids and simmer 20–25 minutes until tender. If using mushrooms: sauté 4–5 minutes with the aromatics before adding flour, then continue with the recipe. If using canned tomatoes: stir in after the stock is added and simmer until flavors meld (10–15 minutes). If using cooked shredded chicken: stir in during the last 5 minutes to heat through. If using baby spinach: stir in in the last 2 minutes until wilted. If using coconut milk for a creamy variant: reduce stock by 200 ml and stir coconut milk in during the last 5 minutes, warming but not boiling.

Remove the bay leaf and thyme stems. Taste and adjust seasoning — add additional salt, pepper or a pinch of chili flakes as desired. Stir in lemon juice to brighten the flavour.

If you prefer a smoother texture (for example a pureed soup flavour), use an immersion blender to purée up to half or all of the soup directly in the pot until you reach the desired consistency. Alternatively transfer portions to a blender, then return to pot and reheat gently.

Ladle into bowls, sprinkle chopped parsley and grated Parmesan if using. Serve with crusty bread and an extra pinch of chili flakes on the side.