Filipino 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 preparing your vegetables. Peel and finely chop 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, about 5 minutes. This will create a fragrant base for your soup without allowing the onion to brown.
2. Pour in 1.5 liters of vegetable broth into the pot with the softened onions. Stir to combine, ensuring the onions are evenly distributed throughout the broth. Increase the heat to medium-high to bring the broth to a gentle boil.
3. Add 400 grams of mixed vegetables to the boiling broth. If your mix includes harder vegetables like carrots or potatoes, add them first, allowing them to cook for a few minutes before adding softer vegetables such as green beans or cabbage. This staggered addition ensures all vegetables reach the desired tenderness at the same time.
4. Once all the vegetables are in the pot, reduce the heat to low, allowing the soup to simmer gently. Cover the pot with a lid, leaving a small gap for steam to escape. Simmer until the vegetables are tender but not mushy, which you can check by piercing them with a fork. The fork should slide in easily without the vegetables falling apart.
5. Taste the soup and season with fine sea salt and black pepper to your preference. Stir well to distribute the seasoning evenly. If desired, finish the soup with a drizzle of olive oil for added richness before serving.