the SHOCKING SECRET to great veggie soup (!!!)

Ingredients

• 2 large Shallot (peeled and thinly sliced)
• 1 piece Star Anise (whole, for caramelizing)
• 2 medium Carrot (peeled and diced)
• 1 large Tomato (concassed, skin removed, seeds discarded, diced)
• 1 large Tomato (roughly chopped, skins left on)
• 1/2 cup White Wine (dry, optional; use white balsamic vinegar if avoiding alcohol)
• 6 cup Water (plus extra for adjusting consistency)
• 2 cup Chicken Stock or Vegetable Stock (store‑bought or homemade; can omit for fully vegetarian version)
• 2 cup Tuscan Kale (Lacinato) or Savoy Cabbage (thin ribbons)
• 2 cloves Garlic (minced, added at end)
• 1 cup Frozen Peas (added at end, no need to thaw)
• 2 tablespoon Olive Oil (extra‑virgin, drizzled just before serving)
• 1 tablespoon Fresh Basil (torn, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Caramelize the Shallot

   Heat the stockpot over medium heat, add a splash of oil, then add the sliced shallot and the whole star anise. Cook, stirring occasionally, until the shallot is deep golden and fragrant, about 30 minutes.

   Time: PT30M

   Temperature: Medium heat

2. Add Water and Stock

   Remove the star anise, then pour in 6 cups of water and 2 cups of chicken or vegetable stock. Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

3. Cook Carrots

   Add the diced carrots to the boiling broth. Reduce to a simmer and cook for 20 minutes, or until the carrots are just tender.

   Time: PT20M

   Temperature: Simmer

4. Prepare Concassed Tomato

   Bring a small pot of water to a boil. Submerge the whole tomato for 10 seconds, then transfer to an ice bath. Peel the skin, cut out the seeds and gel, and dice the flesh into small cubes.

   Time: PT5M

   Temperature: Boiling

5. Add Tomatoes and Wine

   Stir the diced tomato (from step 4) and the roughly chopped second tomato into the soup. Add ½ cup dry white wine (or 1 tbsp white balsamic vinegar if avoiding alcohol). Simmer for another 10 minutes.

   Time: PT10M

   Temperature: Simmer

6. Add Brassica Greens

   Add the thin ribbons of Tuscan kale or savoy cabbage. Cook for 10 minutes, or until the leaves are wilted but still bright green.

   Time: PT10M

   Temperature: Simmer

7. Finish with Garlic and Peas

   Turn off the heat. Stir in the minced garlic and frozen peas. Let sit for 2‑3 minutes so the garlic stays pungent and the peas warm through.

   Time: PT5M

8. Adjust Consistency and Season

   If the soup is too thick, add a splash of cold water. Season generously with salt and pepper to taste. Add a drizzle of extra‑virgin olive oil and torn fresh basil just before serving.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

20g

Fat

5g

Fiber

4g