This was good! It lacked a little bit of umami, but that may have been because I subbed a shallot for the leek and didn’t have enough homemade veg broth (I had only 3/6 cups). I definitely think a high quality veg broth is absolutely necessary for this soup. I’d keep the amount of broth the same and cut the veggies in half—both because it was too thick and because this recipe makes way more than 6 servings. I’d also sautee the garlic/onion/shallot mixture for longer—like until browned and soft even—because I wanted it to be more of a flavoring agent as opposed to a (crunchy) component of the soup. I also added lots of crushed pepper to give it a small kick! Pretty easy and interesting, would make again.
