Korean 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 preparing your vegetables. Dice 1 onion finely and set aside. For the 400 g mixed vegetables, ensure they are cut into bite-sized pieces. This will help them cook evenly and allow their flavors to meld beautifully in the soup.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté gently, stirring often, until the onion becomes translucent and soft, releasing its sweet aroma. This process should take about 5 minutes and is crucial for building a fragrant base without letting the onions brown.
3. Once the onions are ready, add the 400 g of mixed vegetables to the pot. Stir them well to coat with the olive oil and onion mixture. This step ensures that the vegetables begin to soften and absorb the flavors from the onions, creating a harmonious base for the soup.
4. Pour in 1.5 L of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the broth to a gentle simmer. Once simmering, reduce the heat to maintain a gentle simmer, allowing the vegetables to cook through. The soup is ready when the vegetables are tender but still hold their shape, which you can test by piercing a piece with a fork.
5. Taste the soup and season with fine sea salt and black pepper to your preference. This step is essential as it balances the flavors, enhancing the natural sweetness of the vegetables and the depth of the broth. Remember, seasoning is a personal preference, so adjust gradually.
6. Finish the soup with a final drizzle of olive oil for richness and a touch of shine. Serve the soup hot, ideally in a communal bowl, embracing the Korean tradition of sharing meals. Enjoy the comforting and nourishing flavors of this home-cooked Korean Vegetable Soup 2.