Eastern European 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 finely chopping 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion to the pot. Stir occasionally and cook until the onion becomes translucent and releases a sweet aroma, ensuring it doesn't brown.
2. While the onion is softening, prepare 400 g of mixed vegetables. These can include carrots, potatoes, and celery, cut into bite-sized pieces for even cooking. Once the onion is ready, add the mixed vegetables to the pot, 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 simmer. You'll notice small bubbles forming around the edges of the pot, which is the cue to lower the heat slightly to maintain a steady simmer.
4. Allow the soup to simmer gently, stirring occasionally. The vegetables should become tender but not mushy; test by piercing a piece of carrot or potato with a fork. It should slide in easily but the vegetable should still hold its shape.
5. Once the vegetables are tender, taste the soup and season with fine sea salt and black pepper to your preference. Stir well to distribute the seasoning evenly throughout the soup.
6. Finish the soup by drizzling a thread of olive oil over the surface. This adds a rich, glossy finish and enhances the flavor. Serve the soup hot, inviting everyone to gather around the table and enjoy this comforting Eastern European dish.