Caribbean Vegetable Soup 3

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 preparing your vegetables. Dice 1 onion finely and set aside. Chop 400 g of mixed vegetables into bite-sized pieces, ensuring a variety of textures and colors, such as carrots, bell peppers, and zucchini. This will ensure even cooking and a vibrant, appealing soup.
2. In a large, heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the diced onion to the pot, stirring occasionally. Cook until the onion becomes translucent and fragrant, about 3-4 minutes, taking care not to let it brown, which would alter the flavor.
3. Once the onion is softened, add the chopped mixed vegetables to the pot. Stir them well to coat in the oil and onion mixture. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly and their colors brighten.
4. Pour in 1.5 L of vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer gently. This will allow the flavors to meld and the vegetables to cook through without becoming mushy.
5. Simmer the soup for about 20-25 minutes, or until the vegetables are tender but still hold their shape. You can test this by piercing a piece of carrot with a fork; it should go through with slight resistance, indicating the perfect texture.
6. Taste the soup and season with fine sea salt and black pepper to your preference. Remember, Caribbean cooking often relies on tasting and adjusting, so add a little at a time until it suits your palate.
7. Finish the soup by drizzling a thread of olive oil over the top for a touch of richness. Serve hot, allowing the vibrant colors and aromatic steam to invite everyone to the table for a shared meal.