Chinese 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 preparing your vegetables. Peel and finely chop 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 about 5 minutes. Be careful not to let it brown, as this could impart a bitter taste.
2. While the onion is cooking, prepare your mixed vegetables. You can use a combination of vegetables such as carrots, bell peppers, bok choy, and snap peas, totaling 400 grams. Cut them into bite-sized pieces, ensuring uniformity for even cooking.
3. Once the onion is soft and fragrant, add the mixed vegetables to the pot. Stir them with the onion and oil, ensuring they are well coated. Cook for 3-4 minutes, allowing the vegetables to start releasing their natural juices and slightly soften.
4. Pour in 1.5 liters of vegetable broth. Stir to combine with the vegetables, ensuring nothing is sticking to the bottom of the pot. Increase the heat to bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and let the soup simmer. You want the vegetables to be tender but not mushy. This should take about 15-20 minutes. The vegetables should retain their color and have a slight bite to them.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish with a drizzle of olive oil for added richness.
7. Serve the soup hot, ideally with a side of steamed rice or noodles. This soup is meant to be shared, so ladle it into bowls and enjoy it with family or friends.