Indonesian 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. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and fragrant, about 5 to 7 minutes. Ensure the onion does not brown, as this will alter the soup's flavor profile.
2. Prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Consider the cooking time of each vegetable; for example, carrots and potatoes should be cut smaller than quicker-cooking vegetables like zucchini or green beans. Add the harder vegetables first, stirring them into the softened onions.
3. Pour in 1.5 liters of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid, allowing the soup to simmer gently.
4. After about 10 minutes, add any remaining softer vegetables to the pot. Continue to simmer the soup until all vegetables are tender but not mushy. The vegetables should retain their vibrant colors and offer a slight resistance when pierced with a fork.
5. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your preference. Stir well to distribute the seasoning evenly throughout the soup.
6. Finish the soup with a final drizzle of olive oil for richness. Serve the soup hot, ready to be shared around the table, embodying the spirit of Indonesian home cooking.