1 tsp (5 ml) pink peppercorns, crushed, for serving
Fennel fronds, finely chopped, for serving
In a large pot over medium heat, soften the vegetables in the oil for 10 minutes, without letting them brown. Add the broth and star anise. Bring to a boil and simmer for 20 minutes or until the vegetables are tender.
Remove the star anise. In a blender, purée the soup until smooth. Adjust the seasoning. Strain through a sieve, if desired.
Serve the soup in bowls. Sprinkle with the pink pepper and fennel fronds. Drizzle with olive oil.