This will create square dices. The dices do not have to be perfect, but they should all be roughly the same size. The smaller the dices are, the faster the potatoes and celery will cook.
You can try heirloom carrots instead of regular orange ones. They are easy to find and add a colorful burst of flavor to vegetable soup. Buy baby carrots if want to spend less time chopping. You can throw baby carrots in the soup whole. Winter squashes like pumpkin can be substituted for carrots, since they have the same texture when cooked.
Continue chopping the garlic until it is entirely in small pieces. Many people like their food with lots of garlic, so you can use more than three cloves. Garlic is also sold already minced.
The pan needs to be large enough to include the 4 cups of vegetable stock, so choose a heavy-bottomed stockpot. Do not boil the water; this may cause the vegetables to burn. Stir the soup occasionally. When all of the vegetables are soft, the soup is ready to be served.
Lower heat will make the process go very slowly, and higher heat will cause the oil to burn. If you don’t have olive oil, coconut oil, palm oil, avocado oil, or butter is also acceptable.
Stir the vegetables occasionally with a long wooden or metal stirring stick. Twice every minute should suffice. If your vegetables start to get very hot and sizzle constantly, this means they are frying. Turn the heat down if this happens. Turn the heat up if the vegetables are not sizzling at all.
Turn down the heat to medium or low if it boils. You want the soup to bubble slightly but not to be at a rolling boil.
Be careful because it’s a lot easier to add spices to a soup than it is to take them out. If you would like to season the soup further, you can add more spices or seasonings, such as dry or fresh oregano, thyme, or parsley. Dried Italian seasoning blends or poultry seasoning are good additions as well. Spices like cayenne and red pepper flakes will make the soup spicy.
