Vegetable soups are made from richly flavored stock or bouillon and typically contain small meatballs alongside a wide variety of different vegetables.
Prepare the stock by diluting 2 tablespoons of vegetable bouillon or a stock cube in a separate saucepan with the boiling water, and keep it simmering over a low heat.?
In Cajun cuisine, court-bouillon often spelled courtbouillon refers to a thick, rich fish stew most often prepared with catfish and thickened with roux.
