A secret to delicious veggie soups
And the reveal that brings it all together.
[…] called the Maggi plant in northern Europe […] its cooked aroma resembles the long-standing Maggi brand of instant seasoning that simulates the aromatic-vegetable base.
– Harold McGee
Coming closer to cooking entirely with vegetables is an ongoing conversation in our kitchen, and the question that keeps us interested is how to develop satisfying flavour. Soup became a personal preoccupation, specifically, how to deliver a deeply savoury baseline in veggie soups without relying on chicken broth. And, last winter, we followed a few stepping-stones to an answer.
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