On hectic afternoons when you need a hot, nourishing meal in minutes, reach for this make-ahead instant soup base. Prepare a double or triple batch and store for easy, last minute soups any time.

Ingredients:

2 onions, diced
2 carrots, diced
3 celery stalks, diced
8 garlic cloves, minced
2 tbsp olive oil
2 bay leaves
1 tbsp dried thyme
1 tsp pepper
1 tsp salt (or to taste)

Instructions:
In a skillet over medium heat, sauté the onions, carrots and celery in oil until tender, about 8-10 minutes. Add garlic and stir 1 minute more.

Transfer vegetables to a bowl and add the remaining ingredients. Mix well and let cool completely. Store in an airtight container in the fridge for up to 5 days or freeze for 2-3 months.

To make soup, combine 1 1/2 – 2 cups of base with 6 cups of chicken or vegetable broth in a saucepan. Stir and simmer until hot, about 10 minutes. Add desired mix-ins like rice, pasta, beans, or greens. Top with chili oil, fresh herbs and crusty bread.

On busy afternoons, this make-ahead base allows you to create a comforting bowl of soup in less than 15 minutes! Let me know if you try this handy trick and tag your soup creations #homemadesoupbase #relaxlangmom.
Mahalo for reading and have a lovely day on the island!