On a cold winter morning,
a warm bowl of soup
gently, slowly seeps into my body.
Ah… how grateful I feel.

My body, stiff from the cold,
loosens all at once.

Lately, vegetable soup has become
a regular part of my breakfast.
Mornings are cold, after all.
Salads seem to chill my body even more,
making the cold feel sharper.

My body is simply asking for warmth.

I make the soup by combining
two to five vegetables I have on hand.
This morning it was potatoes, carrots, celery, onions, maitake mushrooms,
and broccoli as well.
I was a little indulgent today—
the pot felt lively and full.

The seasoning is just salt.
No soup stock, no seasoning cubes.

On Threads,
a carrot-and-salt soup by soup maker Kaoru Ariga
was introduced.

A soup made only with carrots.
Not a purée.
Sliced carrots are gently steamed
with a small amount of salt and olive oil,
then water is added and it is simply simmered.
An astonishing simplicity.

(Though I describe it simply here,
the recipe includes precise points and tips.
It is a paid article,
but if you are interested,
I truly recommend reading Ms. Ariga’s recipe.)

The salt draws out
the sweetness and umami of the carrots
to their fullest—it is truly delicious.
So this is how deep the flavor of carrots can be!
I can’t help but be surprised.

That discovery completely awakened me
to soups made with salt alone.

I cut the vegetables and place them in a pot.
Add water just below the level of the vegetables—
less is better.
Add about half a teaspoon of salt and let it simmer.

Once the vegetables are tender,
add more water,
taste, and adjust the seasoning.

Starting with less water and salt
creates far more concentrated flavor
than simmering everything in plenty of water from the beginning.
It’s a mystery.

When several kinds of vegetables come together,
their individual qualities melt into one another,
creating a rich, complex taste.

When serving,
depending on my mood,
I might add a drizzle of olive oil
or a small pat of butter.

From a bowl of warm soup,
a quiet winter day begins.