Herby Summer Vegetable Soup

One Year: S’mores Squares
Two Years: Mango, Black Bean, and Avocado Salsa
Three Years: Peach Strawberry Lassi
Four Years: Bon Appetit’s Cocoa Brownies

Herby Summer Vegetable Soup
Makes 8-10 Servings

3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
 (optional)
1 large red onion, finely chopped

sea salt and ground black pepper
1 tablespoon finely grated peeled 
fresh turmeric

1/2 tsp Aleppo pepper
2 quarts chicken stock
16 oz frozen peas
16 oz frozen corn kernels
1 cup tomato, diced

1 tablespoon apple cider vinegar
1/4 cup mixed finely chopped italian parsley and fresh tarragon
2 scallions, green parts only, thinly sliced

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, if using, and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the onion and a generous pinch of salt and cook, 
stirring occasionally, until softened, about 
5 minutes. Add the 
turmeric and Aleppo pepper, and then the chicken stock, and bring to a boil. Simmer over 
moderately low heat until reduced to 
6 cups, 25 to 30 minutes.
 Add the peas, corn, tomato, and apple cider vinegar into the broth and season with salt and pepper. Stir 
in the mixed herbs and scallions, and serve right away.