Chinese 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 preparing your vegetables. Peel and thinly slice 1 onion. For the 400 g of mixed vegetables, choose a combination such as bok choy, carrots, and mushrooms. Slice the bok choy into strips, the carrots into thin rounds, and the mushrooms into bite-sized pieces. This ensures even cooking and allows the flavors to meld together harmoniously.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the sliced onion. Stir occasionally, allowing the onion to soften and become translucent, about 3-5 minutes. This step builds a fragrant base for the soup, essential for depth of flavor.
3. Add the mixed vegetables to the pot, starting with the carrots as they take the longest to cook. Stir them into the onions, allowing them to coat in the oil and begin to soften slightly, about 2 minutes. Then add the mushrooms and bok choy, stirring to combine. The vegetables should start releasing their aroma, indicating they are beginning to cook through.
4. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender but still retain a slight bite, about 10-15 minutes. The broth should be infused with the flavors of the vegetables by this point.
5. Taste the soup and season with fine sea salt and black pepper to your liking. The seasoning should enhance the natural sweetness of the vegetables without overpowering them. If desired, finish the soup with a drizzle of olive oil for added richness. Serve the soup hot, ideally with a communal spirit, as is traditional in Chinese home cooking.