Colombian 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. Start by preparing your vegetables. Peel and finely chop 1 onion. Set aside 400 g of mixed vegetables, ensuring they are cut into bite-sized pieces. This will help them cook evenly and blend well in the soup.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft. This should take about 5-7 minutes. The goal is to build a fragrant base without allowing the onion to brown, which would alter the flavor profile.
3. Once the onion is softened, add the 400 g of mixed vegetables to the pot. Stir them into the onion and oil mixture, ensuring they are well-coated. This initial sauté helps to release the natural sugars in the vegetables, enhancing the overall flavor of the soup.
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 boil. Once boiling, reduce the heat to low and let the soup simmer. The vegetables should become tender but not mushy, which can take about 20-25 minutes depending on the size and type of vegetables used.
5. As the soup simmers, taste and adjust the seasoning with fine sea salt and black pepper to your preference. Remember, Colombian home cooking often involves seasoning by hand, so feel free to add more or less according to your taste.
6. Once the vegetables are tender and the flavors have melded together, finish the soup with a final drizzle of olive oil for richness. Serve hot, inviting everyone to the table to share in this comforting Colombian Vegetable Soup 3.