Brasileiro Vegetable Soup 2

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. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let it brown, as you want a sweet, mellow flavor to form the base of the soup.
2. Next, add 400 g of mixed vegetables to the pot. These can include carrots, potatoes, green beans, and any other seasonal vegetables you prefer. Stir them into the onion and oil mixture, ensuring they are well coated. Cook for a few minutes until the vegetables start to soften slightly, which will help them absorb flavors better.
3. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer. The vegetables should become tender and the broth should take on a rich, aromatic scent.
4. As the soup simmers, check the vegetables for doneness. They should be tender but not falling apart, with a texture that offers a slight bite. This ensures the soup has a satisfying mouthfeel and the vegetables retain their individual flavors.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. Before serving, consider finishing the soup with a drizzle of olive oil for added richness. Serve the soup hot, inviting everyone to gather around the table and enjoy this comforting Brazilian dish.