Indonesian 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 ingredients. Peel and finely chop 1 onion. This will be the aromatic base of your soup, providing depth and sweetness as it cooks.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, releasing its sweet aroma. Be careful not to let it brown, as this could impart a bitter taste.
3. Pour in 1.5 liters of vegetable broth into the pot with the softened onions. Stir to combine and bring the mixture to a gentle simmer. This will allow the flavors of the onion to infuse into the broth.
4. Add 400 grams of mixed vegetables to the simmering broth. Choose a variety of vegetables such as carrots, green beans, and cabbage, ensuring they are cut into uniform pieces for even cooking. Stir them into the broth, making sure they are submerged.
5. Continue to simmer the soup, allowing the vegetables to cook through. You will know they are done when they are tender but still retain a slight bite, and the colors appear vibrant.
6. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed. This step ensures the flavors are balanced and to your liking.
7. Finish the soup by drizzling a little more olive oil over the top before serving. This adds a rich, smooth texture to the broth. Serve the soup hot, ideally with steamed rice or crusty bread for a complete meal, ready to be shared with family and friends.