American Vegetable Soup

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion turns translucent and releases a sweet aroma, about 5 minutes. Be careful not to let it brown, as this can add an unwanted bitterness to the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables. You can use a combination of carrots, celery, potatoes, and green beans, cut into bite-sized pieces. Add the vegetables to the pot with the softened onion, stirring to coat them in the oil and onion mixture. This step helps to build layers of flavor as the vegetables begin to release their natural sweetness.
3. Pour in 1.5 liters of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer. This slow cooking method ensures the vegetables cook evenly and absorb the broth's flavors.
4. Simmer the soup until the vegetables reach your desired tenderness. Check the texture by piercing a piece of carrot or potato with a fork; it should slide in easily but still offer a slight resistance, indicating the vegetables are cooked but not mushy.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. For a finishing touch, drizzle a thread of olive oil over the soup before serving. This adds a rich, smooth finish and enhances the soup's overall flavor profile.