JoanMcWench
Veteran
I keep a lot of my own broth in the freezer so it's ridiculously easy for me to kick a soup off. I suppose it depends on how quickly you want the soup done? I like to use quick wilting or cooking veggies in my broth. I make a veggie soup that's small chopped carrot, spinach, mushrooms, onion, frozen peas (any veggie really), & spice it accordingly. I'll pan fry it sometimes in olive oil for that depth of flavour but in a pinch fridge to stove is fine. From the pot being cold to table no more than thirty so minutes. If need be I stretch it further with noodles or potato or rice. Pretty simple.