For a good soup you need a good stock
A victorian kitchen would always have a stock pot on the range, into which all the vegetable trimmings and bones would be chucked.
Nowadays, we are not always at home to watch over a constantly simmering pan, but that doesn't mean we can't also make our own stock to use in soups and other dishes.
It is well worth gathering your trimmings together, along with a chicken carcass or two and popping them in the freezer for a weekend when you will be at home, and can get the stock pot on. Save the green bits of leeks, mushroom stalks, unused onion halves, the ends of carrots, celery leaves, chicken giblets and lamb bones, all of which can go into the pot for a tasty homemade chicken stock.
Fish scraps, such as the heads, skin and bones can also be saved to make a tasty fish stock.
Make a good quantity of stock and freeze in plastic food containers for use throughout the weeks to follow. You could even freeze small amounts in a ice cube tray. Once frozen, these cubes are easy to remove and pop into a pan.