Basic Soup

I was so excited about my veggie soup, so full of goodies that I anticipated a wonderful flavor. To some nice chicken broth, I added sautéed onion, garlic, leek, (at this point, I was thinking Potage Parmentier), a whole head of cauliflower, (or maybe cream of cauliflower?), fresh thyme, a couple of spuds and a small roasted kabocha squash (that soup was delish - maybe I'll head over there?).

Perhaps all that indecision was the flavor killer but it ended up tasting like... actually, it ended up not tasting.

Oh, maybe there was a little veggie-ish sort of a hint, but it was basically blah. When I added salt and pepper to wake up the flavors, it tasted like salt and pepper. I was discouraged. Disheartened. Downhearted. I had a whole enormous pot of nuttin'.

But then I thought, "Wait a minute!" This will make a great base for future soups, soups into which I will add whatever ingredients my appetite is craving at that moment. It will be like having canned soup on hand, only home made and frozen in small batches so I can resurrect it as needed. Soup base - what a great idea! A blank canvas on which I can create a future masterpiece.