Shockingly Simple Vegetable Soup
Ingredients: Shallot, Carrot, Tomato, White Wine, White Balsamic Vinegar · 30 min cook time · 200kcal · ~₩8,500
Ingredients
1개 Shallot, 1개 Carrot, 1개 Tomato, 100ml White Wine, 10ml White Balsamic Vinegar, 50g Tuscan Kale, 3쪽 Garlic, 100g Frozen Peas, 5g Salt, 2g Black Pepper, 5g Fresh Basil, 10ml Olive Oil, 1L Water
Instructions
1. Chop up some form of onion. I'm using a shallot. Just chop it up and put it in a pot with some water and boil it. That's the secret.
2. Peel a carrot, chop it up into little pieces, and boil those too. Spend 35 hours of your ever-shortening life making homemade chicken stock. Or just buy the most expensive carton stock they have at the most bougie grocery store in town. Just leave it in the damn water and let it boil. Not every meal has to have an animal in it. And when you cook vegetables in plain old water, it's amazing how much you can actually taste them. Onions especially make a delicious broth with no other ingredients than water, heat, and time. The carrots will bring additional sweetness and I'm starting with the longest cooking ingredients first: onions and hard things like carrots.
3. Take any halfway decent tomato, chop it up into some random chunks, and put it in some water and "boil it." I use tomatoes because they're acidic. I want acidity in my food. Why would I cut it out? And I don't know, maybe the seeds are bitter in sufficient concentration, but not in a vegetable soup. Just chop it up into some random chunks and boil it already. I usually do this after I've got all the hard ingredients in the water, and that seems to give the tomatoes the perfect amount of cooking time to fall apart while still retaining some freshness.
4. Grab some white wine. This will add fruity sweetness and acidity to the broth, while also extracting alcohol-soluble flavors from the vegetables. It tastes great and it really compensates for the lack of animal broth if that's something that you want to avoid. If you don't want to use alcohol, I would recommend a much smaller quantity of white balsamic vinegar, just a splash at the end to taste.
5. After the hard vegetables have been cooked for about 20 minutes, put in some form of cabbage. This is Tuscan kale. You could use any brassica, but what's great for soup is a kind with crinkly leaves. These deliver much more broth per square inch to your mouth, which gives them a really satisfying kind of juicy texture in the soup. Savoy cabbage is also great for the same reason. Chop those up into little ribbons and in it goes. The other ingredients could cook forever, but brassicas I think get a little nasty when you overcook them, so we're kind of on a timeline now. Cook those for about 10 minutes.
6. Chop up some garlic. Turn the heat off and throw this in at the very end to preserve its pungency. That's kind of a classic minestrone technique, fresh garlic right at the end.
7. Dump in some frozen peas at the end. Frozen peas are delicious and sweet and convenient. They add bright green color to compensate for the fact that the cabbage has gone a little bit brown by now. Also, the fact that they're cold will help to cool this soup down to eating temperature faster. This is looking a little too thick to me, more like a stew than a soup, but you can always add water, you can't take it away. So I tend to lean on the side of my soup being too thick until I'm ready to make final adjustments. I can also add some cold water to cool things down. As I said, this looked like it needed a little bit more water to me.
8. Now that this is eating temperature, season it until you like how it tastes. This is a lot of food, I think it needs a lot of salt, but just taste it until you like it. Ladle this out into a bowl. Tear in some fresh basil or any other herb right at the very end. Drizzle in some olive oil. Nice, fruity, raw olive oil. I don't really stir it in, I like big sparkling bubbles on top. Not only does this taste amazing, but it helps your body to absorb the fat-soluble vitamins in the veggies.
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