Vegetable Sauté Haitian-style

Bring 4 cups of water to a gentle boil in a medium saucepan over medium-high heat. Stir in the instant chicken bouillon granules and sugar until fully dissolved to form a clear, seasoned broth.

Reduce the heat to medium and add the thinly sliced or shredded red cabbage to the simmering broth. Cook, stirring occasionally, until the cabbage begins to soften slightly.

Add the torn fresh spinach to the pot and stir gently to submerge it in the broth. Allow the spinach to wilt fully while keeping the broth at a gentle simmer.

Tear or chiffonade the fresh basil leaves and stir them into the broth. Taste the broth and adjust seasoning with additional bouillon granules or sugar as needed to balance the flavors.

Remove the saucepan from heat and allow the soup to rest briefly so the basil perfumes the broth. Ladle the clear vegetable broth and vegetables into warm bowls and serve immediately.