Caribbean 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 heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Ensure the onion does not brown, as this can add an unwanted bitterness to the soup.
2. Next, introduce 400 g of mixed vegetables to the pot. These can include a variety of your choice, such as carrots, bell peppers, and squash, cut into bite-sized pieces. Stir the vegetables into the softened onions, ensuring they are well-coated with the oil and beginning to release their aromas.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to high until the broth begins to boil. Once boiling, reduce the heat to low, allowing the soup to simmer gently.
4. Let the soup simmer until the vegetables are tender but not mushy. You can test this by piercing a piece of carrot or squash with a fork; it should slide in easily but still offer a slight resistance, indicating the vegetables are perfectly cooked.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary to ensure a balanced flavor.
6. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a rich, glossy finish and enhances the soup's flavor. Serve hot, encouraging everyone to enjoy the communal spirit of a Caribbean meal.