Chinese 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 aromatics. Peel and finely chop 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir frequently, allowing the onion to soften and become translucent, which should take about 3-4 minutes. Be careful not to let it brown, as this would alter the soup's flavor base.
2. While the onion is cooking, prepare your mixed vegetables. Use a variety of 400 g mixed vegetables such as carrots, bell peppers, and bok choy, cut into bite-sized pieces. Add the vegetables to the pot with the softened onion. Stir them well to coat with the oil and onion mixture, allowing them to start releasing their natural flavors.
3. Pour in 1.5 liters of vegetable broth into the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a gentle simmer. This will allow the vegetables to cook through without becoming mushy. Stir occasionally to ensure even cooking.
4. Simmer the soup until the vegetables are tender but still have a slight bite. This should take about 10-15 minutes, depending on the size of your vegetable pieces. The broth should be flavorful, and the vegetables should be vibrant in color and tender when pierced with a fork.
5. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, the broth should be savory and well-balanced, enhancing the natural flavors of the vegetables. If desired, finish the soup with a drizzle of olive oil for added richness before serving.