Brasileiro 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 is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take on a slightly golden hue. This process builds a fragrant base for the soup, essential for depth of flavor.
2. Prepare 400 g of mixed vegetables, ensuring they are cut into uniform pieces for even cooking. Common choices include carrots, potatoes, and bell peppers. Add these vegetables to the pot with the softened onions. Stir them gently to coat with the oil and onion mixture, which helps to infuse the vegetables with flavor.
3. Pour in 1.5 L of vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle simmer. This is crucial as it allows the flavors to meld together without boiling, which can cause the vegetables to break down too quickly.
4. Continue to simmer the soup, stirring occasionally. You will know the vegetables are cooked when they are tender but still hold their shape, and the broth has taken on a rich, vegetable-infused aroma.
5. Once the vegetables are at the desired tenderness, taste the soup. Add fine sea salt and black pepper to taste, remembering that Brazilian home cooking often uses salt generously. Stir well to distribute the seasoning evenly.
6. Finish the soup by drizzling a thread of olive oil over the top before serving. This adds a final layer of richness and enhances the flavors. Serve the soup hot, ideally with crusty bread or over rice, to soak up the flavorful broth.