I am currently making a soup

looks like a shitty start to a mire poix.

Cut an onion in half and put it in with the skin still on. And roast that shit before you add water ffs
What seasoning are you using?

In terms of flavor, I might agree as I don't see and seasoning. But in terms of texture, I would have to disagree. I don't look to soup for texture and more than I look to water for taste, but that might just be me.

Should also mention that there are many many more local varieties of these base ingredients.
Here in sweden we call it soppgrönsaker and its pretty much equal parts carrot, celery, parsnip and leek. Sometimes rutabaga is added too.

>If you dump water in there then it's going to suck. If you have some good homemade stock then thumbs up!
>He doesn't know soup makes its own stock
Ever heard of vegetable stock?

>I don't look to soup for texture

You haven't noticed that water-based soups are less pleasant to eat than ones that are based on a meaty stock? The gelatin has a rather obvious effect on the texture (and just to trigger the spergs out there: mouthfeel).

>Ever heard of vegetable stock?
Sure.

Vegetable soup is even better if you make it with vegetable stock instead of water.

Using water adds no flavor. Adding stock (vegetable or otherwise) does.

>>>He doesn't know soup makes its own stock
Enjoy your bland soup. It's much better when you make it with stock instead of water.

The point of making and using stock is to get the yummy tastes and aromas from long cooking times without having your vegetable or meat turn mushy or fall apart.

>Vegetable soup is even better if you make it with vegetable stock instead of water.

Vegetable stock is made with water simmered for 45 minutes on vegetables
Vegetable soup is made with water simmered for 45
minutes on vegetables

you just don't get it do you?

>cooking your veg stock more than an hour

see as cited from the Culinary Institute of America textbook.