My base - Chicken bones, few bay leaves and a few balls of allspice, carrot, small piece of celeriac, parsnip and onion. Salt and pepper.
The carrot, onion and parsnip usually get chopped and added back to the soup.
Sometimes I add a stock cube for extra taste or substitute for the chicken bones if I don't have any.
Sometimes I use the stock as above and add some egg noodles and have it as a clear soup.
Other times I add yellow split peas, lots of leek, bacon and diced potatoes. Often with dumplings.
Or make a chunky vegetable soup with cabbage, potato, carrots - whatever else I feel like throwing in.
Garlic and carrot soup. Stock as above. 6/7 crushed garlic cloves, 2/3 carrots and 3/4 medium potatoes (to thicken it for blending)
Once ready and cooled a little, blend it all and serve with home made croutons or crispy bread.
Tomato and red lentil. Stock the same. throw some ripe tomatoes (6/8) in some boiling water for a few mins to loosen the skins. Peel them and blend them to a sauce. You can use tinned toms.
Add red lentils and simmer until soft. You can add chilli powder to zing it up a bit.
Or leave out the lentils - make a tomato soup and serve it with rice in the bowl.