Colombian 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 finely chopping 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the pot, stirring occasionally, and cook until it becomes translucent and fragrant. Be careful not to let it brown, as this could add an unwanted bitterness to the soup.
2. Prepare 400 g of mixed vegetables by washing and chopping them into bite-sized pieces. Common choices include carrots, potatoes, green beans, and corn, but feel free to use what's available. Add these vegetables to the pot with the softened onions, stirring to coat them in the oil and onion mixture.
3. Pour in 1.5 liters of vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer.
4. Let the soup simmer until the vegetables are tender. You can check this by piercing a potato or carrot with a fork; it should slide in easily without resistance. The broth will have taken on a rich aroma and a slightly thicker consistency from the vegetables.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. For a final touch, drizzle a small amount of olive oil over the soup before serving to enhance the flavor and add a silky texture.