Filipino 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. Begin by finely chopping 1 onion. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion and stir occasionally, cooking until it becomes translucent and soft, about 5 minutes. This step builds a fragrant base for the soup, ensuring the onion's sweetness infuses the oil without any browning.
2. Next, add 400 g of mixed vegetables to the pot. Stir them into the softened onions, allowing the vegetables to coat in the oil and onion mixture. This step ensures that the vegetables begin to release their natural flavors and aromas, enhancing the overall taste of the soup.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables and onions. Increase the heat to bring the mixture to a gentle simmer. The broth should just cover the vegetables, allowing them to cook evenly without boiling too rapidly.
4. Reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender but still hold their shape, about 15-20 minutes. The vegetables should be vibrant in color and easy to pierce with a fork, indicating they are cooked through but not mushy.
5. Taste the soup and season with fine sea salt and black pepper to your liking. The seasoning should enhance the natural flavors of the vegetables and broth without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.