the begining of soup

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Step One:
Begin by sautéing aromatic vegetables, such as onions, leeks, or garlic, in a small amount of butter or olive oil.
While these ingredients aren't noticed in the finished soup, they do add to its underlying character.
As they sauté, their cell walls soften, releasing their inherent flavors and aromas.
The fat or oil used in sautéing carries not only their own (now mellowed) flavors but also the flavor of any spices you choose to add.
Consider grated ginger and sautéed shallots with carrot soup, coriander with broccoli, and nutmeg with parsnips.
For some real zest, curry powder adds definite pizzazz to squash soup.