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

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be more nutritious, while water is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Chop up 1 shallot and caramelize it in a pot for half an hour with 1 star anise.

Peel and chop 1 carrot into small pieces and add it to the pot to boil with the shallot.

Use homemade chicken stock or the most expensive carton stock from a bougie grocery store, or just use water to boil the vegetables.

Boil the shallots and carrots in water, allowing the flavors to develop.

To prepare the tomato, boil it for about 10 seconds to loosen the skin, then plunge it into ice water to stop the cooking.

Peel the tomato, cut it open, and remove the seeds and gel, then dice the remaining flesh into small squares.

Chop another tomato into random chunks and add it to the boiling pot of vegetables.

Add a splash of white wine to the pot for sweetness and acidity, or use white balsamic vinegar if avoiding alcohol.

After 20 minutes of cooking, add chopped Tuscan kale to the pot and cook for about 10 minutes.

Chop up some garlic and add it to the pot at the very end to preserve its pungency.

Add frozen peas to the soup for sweetness and color, and to help cool it down.

Adjust the thickness of the soup by adding more water if needed.

Season the soup with salt to taste.

Ladle the soup into a bowl and optionally tear in some fresh basil or other herbs.

Drizzle some olive oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary