Colombian 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. Dice 1 onion finely and set aside. For the mixed vegetables, ensure they are cut into uniform, bite-sized pieces to ensure even cooking. This could include carrots, potatoes, corn, and green beans, totaling 400 g.
2. In a large pot, heat 2 tbsp of olive oil over medium heat. Once the oil shimmers, add the diced onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma. Be careful not to let the onion brown, as this could alter the flavor of the soup.
3. Add the 400 g of mixed vegetables to the pot. Stir them gently to coat them with the oil and onion mixture. This step allows the vegetables to start releasing their natural flavors, creating a rich base for the soup.
4. Pour in 1.5 L of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the broth to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer, allowing the flavors to meld together.
5. Simmer the soup until the vegetables are tender. You can test this by piercing a piece of potato or carrot with a fork; it should slide in easily without resistance. The broth will take on a slightly thicker consistency as the vegetables release their starches.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Remember that the salt will enhance the flavors of the vegetables and broth, so add it gradually to avoid over-salting.
7. Finish the soup with a drizzle of olive oil for added richness. Serve the soup hot, ideally with a side of crusty bread, and enjoy the comforting flavors typical of Colombian home cooking.